Free Father's Birthday Speech

"gourmet" cooking course

Peter Kraus, head in his cooking series in VHS Herne provided an evening of cooking with offal. Fortunately, there were 12 partial wedding / one inside to deal with this less-popular topic.


guts in this country fall into disrepute: they were contaminated with pollutants especially. This seems to be exaggerated, as it usually the intestines before watering to flush particularly in renal possibly urethral. Less well known is that especially liver, brain and kidney high-quality amino acids. They are also a depot for vitamins, which typically tierischen Ursprungs sind und nicht über vegetarische Kost kompensiert werden können. Dies ist wohl auch der Grund, dass Fleischfresser in der Natur Innereien bevorzugen und sie zuerst fressen.

Was besonders die Spitzenköche reizt, ist der typische Geschmack der einzelnen Organe. Schieres Fleisch wird erst durch Salz und Gewürze schmackhaft. In romanischen Ländern wie Italien, Frankreich, Spanien usw. stehen Innereien ganz oben auf der Speisenkarte und sind hier auch relativ teuer, was in Deutschland nicht der Fall ist.

Es bedarf schon einiges Koch Know How, um mit Innereien umzugehen, da Unterschiede in der Behandlung, vor allem in den Koch- und Garzeiten gegeben sind. Dies ist davon abhängig, ob es sich um a muscle organs such as tongue, heart, or a gland, such as liver, sweetbreads, etc. is. The normal meat offal close to have longer cooking times, while kidney, liver and brain will always cooked only briefly, since they are usually hard and tough.

Peter had brought several modern recipes that only some could be cooked for time. http://genussbereit.blogspot.com/. In order to achieve were the following dishes:

- tripe soup with herbs and cream
- Sour tripe, Swabian way potato Puré
- sweetbreads with cabbage and potato purée
- pig kidneys, sweet and sour with potato Puré
- calf's liver, Florentine style with tomatoes and grapes
, - winter salad

I have tasted the pig kidney and calf liver very well. In the pig kidney it was the fact that I usually only eat veal kidneys and I have always thought, pig kidneys are inferior, what if none is correct. In the liver, it was the taste combined with fresh tomatoes and grapes.

All participants agreed that the prejudices against innards are unfounded. One must only correct and tasty cooking.