Trying to run your household on a budget? You can save a lot by making overpriced items from the grocery store yourself.
This channel is about cooking reasonably priced meals and shopping smartly all while trying to avoid the unhealthy shortcuts you see on so many budget meal channels.
You will not see a "Feed a family of 4 for a week on $20" challenge on this channel, you will however learn to cook tasty meals from scratch for under $5/portion. That beats fast food any day of the week and it's healthier too.
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Sehr schöne Idee mit den ,, gepuderten " Tomaten. 👏👏👏
I’ve heard that adding tomato to vegetables stops the cooking process and can make the veggies crunchy?
It does, but not because it's tomato. It stops the cooking because adding anything liquid (that's not boiling) immediately lowers the temperature. That's the reason why you use simmering broth to make a risotto. You don't want to interrupt the cooking process every time you add more broth. For this soup - or pretty much any soup - it makes no difference because it's still cooking for a while after the tomatoes (or broth for that matter) is added. That means things come back up to temperature and keep cooking.
Oh yeah. Ich liebs
quantality vs quality is what you are teaching the crowd. my fork would never be inserted into this. is this really what you eat in Germany!?
As always, the quality of the product simple depends on where you source your ingredients. All cultures on the planet used to use the entire animal and this is simply a recipe that does exactly that. So is any kind of sausage and other meals derived from the less desirable pieces of the animal. You can and should do the same with vegetables. For example I keep all discards when cleaning vegetables and make stock from them.
FYI. The entire world is not using METRIC
You're correct, out of the 195 countries 3 are not using metric: the USA, Myanmar and Liberia...
We tend to use prog#1 for it's main use as it prevents the growth of clostridium botulinum bacteria, which causes botulism. An ounce of cure or pounds of medicine, is it likely if you follow food safety guideline "no" but it is simple and cheap and if used as instructed safe, it is a matter of choice and choose to use it, hell regular salt can be toxic as well. I encourage people to do there own research and not just except the first piece of bullshit google spews out as most popular verse relevent. Thank you for the recipe Take care. God bless one and all. Oh and you can use your food processor to make the crushed ice if it is strong enough, check the manual.
Yes, nitrate salt was mainly used to prevent botulism and it's good at that. That said, the question is: how long do you store the Leberkäse without refrigeration? Nobody uses nitrate salts to store ground beef or a roast although both could grow the spores under the right conditions. It's an anaerobic bacteria that won't grow on a piece of meat stored in the fridge. It will grow under absence of acidity and oxygen, i.e. in a can or jar. It's also a matter of how quickly you consume it. This is about 2 lbs of Leberkäse and if I dare say so: it's really good. It's eaten within a few days just like other meat products in your fridge. From that perspective and because it's a fully cooked product I would treat it like any other piece of meat I store in my fridge: if it smells funny throw it out (caution: you can't smell or taste botulism toxin - so the smell or taste is not an indicator for botulism but regular "going bad"). The chance of Botulism occurring in a refrigerated item below 38 degrees F is pretty much zero since clostridium botulinum only grows between 38F and 113F with best growth and toxin production at around 86F. So don't wrap it in plastic and leave it on the counter, that's a recipe for disaster. These days the main use for nitrite salts is cosmetic because we have refrigeration and few products are packed in a jar or other air tight container. If you make Leberkäse in a jar - which you can of course if you want a shelf stable product for power outages or camping trips - I would strongly recommend using nitrite salts AND using a pressure caner with proper pressure and duration for such a shelf stable product for the reasons you mentioned. Of course if you're uncomfortable with just salt, go ahead and use a curing salt. I only use that in products that really benefit from it flavor-wise or things that spend extended periods of time outside a fridge - like corned beef or homemade bacon (if you make bacon yourself it's hung and dried and then smoked - so plenty of time to go bad, although the chance of botulism is still very low). Thanks for watching!
@@skipthejunk Part of the reason we use it is for the looks, the main reason is this it the method i was taught back in the 1980's by Oma. We do not make Leberkäse in a jar we make Leberkäse and other proteins in a vacuumed mylar bags that we sous vide and store. Getting canning supplies here in the UK is not easy and expensive, we do have alot of jars we have picked up over the years but have to import lids from the USA. The jars we reserve for whole meals in a jar, mylar bags for everything else for medium to long storage. regular vacuum bags for anything 12-18 months for rice.bulgur,lentals,beans etc. With the way the world seems to be going slowly insane we have stepped up our food stores and turned most of the 800 square meter back garden into a vegetable plot, poly tunnels, providing for mine and our extended families, canning, dehydrating, pickling the excess. The value of doing this was drive home by my Oma and other family members that survived WW1, The great depression and WW2, proper planning and preparation prevent piss poor performance was a manta drive home by both sides of my family.
@@wolfman011000 yes, if you're vacuum sealing this it's no different than a can or jar. You want to use nitrates at that point since you're preserving it.
Cooler tanzender Koch 😁👍
Sieht sehr gut aus....und genau so gut zubereitet und präsentiert 👏. LG aus Hamburg 🇩🇪.....🙋🏻♂️
Great idea for beginners!
Danke schön! Made this and your Leberkäse recipe for my family today and they loved it. Love from deep South Texas
Nice dancing chef at the end. Good idea getting a swiveling peeler….
Die Karotte fehlen
Genau das richtige Essen für mich.. 9 Grad ,, warm " bei uns 😱. Da passt ein Süppchen immer 👍
Ich mag Suppe immer. Im Sommer dann halt ne kalte Suppe aus Gurken und Tomaten...
Gute Variante mit der Salatgurke. Allerdings fehlt mir als Zutat noch Senf, am liebsten noch mit ausgelassenen Bauchspeck und frischem Schnittlauch...Lecker🤗. Viele Grüße aus 🇩🇪 Hamburg 🇩🇪
Da gibt's jede Menge Varianten. Das hier ist eine der sehr einfachen Versionen die man ohne grosses Brimbamborium mal eben schnell herstellen kann. Senf - hab ich um ehrlich zu sein nie drüber nachgedacht. Muss ich probieren weil's ja eigentlich Sinn macht. Man rührt ja auch Senf in eine normale Vinaigrette. Grüsse nach Deutschland.
@@skipthejunkGuten Morgen aus Hamburg 🙋🏻♂️, 12 Grad und Regen 🌧. Es sollte keine Kritik von mir sein, egal welche Variante man macht, schmecken soll der Salat. Mit dem Senf, Öl, Essig und der Stärke der Kartoffeln wird der Salat schön ,, schlotzig ". Ich wünsche dir weiterhin viel Spaß und Erfolg mit deinem Kanal....Abo habe ich dagelassen 👍 Bleib gesund und munter....Gruß Wolfgang
@@wolfgangskuche7719 Selbst wenn ich es als Kritik gewertet hätte bin ich da immer offen für Neues. In der Küche lernt man nie aus. Vielen Dank für's Abo. Jedes Abo hilft wenn man dabei ist einen Kanal aufzubauen. Hab mal über deine Abo's gescrollt und was dir wirklich noch fehlt ist "Kochen im Tal". Nach meiner Meinung einer der besten Deutschsprachigen Kanäle. Aber das nur so als Vorschlag 😂 Brrr, 12 Grad. Das sind ja winterliche Termperaturen. Bei uns hier drüben an der Westküste der USA wird's morgen wohl eher so um die 25 Grad haben. Wir hatten dieses Jahr aber auch ungewöhnlich viel Regen. Hab jede Menge Kerbel im Garten der mir normalerweise immer vertrocknet - glaub da muss ich noch ein Kerbelsuppe Video machen...
Komisch, ich hab noch nie Kartoffelsalat mit Salatgurke gesehen... nur mit Gewürzgurken. Und ich komme aus einer Gegend nur wenige Kilometer nördlich vom Weißwurstäquator und habe südlich davon studiert.
Kommt darauf an wo man sich befindet. Mit Salatgurke ist eine Schwäbische Variante, die ich aber auch schon bis runter in die Schweiz gesehen habe. Ich kenne Kartoffelsalat auch mit Endivien fein geschnitten anstelle irgendwelcher Gurken. Probier's mal mit Salatgurke - schmeckt mir persönlich besser als mit Gewürzgurken weil's frischer und weniger salzig ist. Vor allem im Sommer gut zu was vom Grill.
@@skipthejunk Stimmt. Aber ich muss zugeben ich habe Vorurteile. Ist wohl ähnlich wie mit Ananas auf Pizza...
Kartoffelsalat- nice simple recipe, no garnish or unnecessary additions- I like it. Chefs on the US based channels usually feel the need to add something too self absorbed like Balsamic Vinegar or red peppercorns or garnish.
Glad you like it. It's a staple in our household.
Ich liebe Leberwurst ❤
You have a cool stove. What brand?
That's a Frigidaire Gallery (in Europe Electrolux) Induction cooktop. If I'd have to give a rating for a home appliance I'd say it's a 4 out of 5. Works well, but although the center plate has the most power it doesn't feel like it adjusts that power well to any pot smaller than 12 inches. Other than that the controls are responsive if you don't have wet hands and it shuts off if something boils over. Of course, being induction it requires magnetic cookware and it's really really easy to clean because nothing burns in. The cleaning factor alone would make me buy induction every time.
toller kanal, gutes video
Dankeschön!
Have been to Germany before but never got the chance to try this. Yet another reason for me to go back.
An amazing lunch, a staple of my childhood
Awesome recipe! So glad KZread recommended this to me, definitely going to try making this :)
Make sure to keep everything real cold. That's the key to this type of "sausage". If you have baking powder with Phospate in it, you can add a gram (around half a teaspoon) together with the other spices. Phosphate acts as a binder and makes it easier to keep this nice and firm. Good Luck!
Don't you need a beer to go with that?
Most definitely! Plus a side of bavarian potato salad (video coming up next). For lunch it's ok to switch the beer for a Radler (not sure why it was called that way because the word means bicyclist). That's a mix of equal parts lemon soda (Sprite, 7UP) and beer. Half the alcohol and sweeter - quite nice on a hot day when you still have to go back to work afterwards.
that looks nice and easy, thanks!
Haha, dog licking spoon 😂!
How does your hot sauce remain stable in the pantry for several months if you do not ferment it ?? It looks great
It's the acidity. With that amount of vinegar it's like a pickle. Commercial sauces like Cholula or Valencia are acidic enough to be shelf stable, they just add preservatives to make them last even longer. The problem is evaporation. The more air in the bottle, the more evaporated water condenses on the side and that's not acidic enough to kill mold. So fill them as full as you can and refrigerate after opening. That way they last a long time. I've used some after over a year and they were still good. If there's mold, throw it out.
@@skipthejunk thanks so much for the reply really appreciate it
I never thought of making my own hot sauce. Looks easy to put together. Thanks.
Hey a hot sauce recipe without an outrageous number of steps! Great job and I will be making this
Looks fun for the holidays!
Nice cooking tips in this video!
Looks delicious will definitely be trying - thanks for sharing
Those big pretzels look good. Nice video!
Thank You! Guess I'll have to make a Pretzel Video soon :-)
Great attention to detail with the cucumber. I like that you left the dill out- it can be too much
I love dill - just not in tzatziki. It's great in a sour cream or yogurt cucumber salad dressing. In tzatziki I prefer peppermint if I have to put any herb in. At that point it's more of a Turkish condiment - which then goes well on a turkish dish in addition to anything grilled, like Götzleme (coming up...)
This recipe looks tasty and easy to make. I enjoyed your Arnold Schwarzenegger voice, nice video.
Yeah, I'm working on that one. Guess I'll be back 😀
How long do you keep jars in boiling water? Thank you
Not very long. Just to make sure they get up to temperature once. So maybe 3 to 5 minutes, otherwise you cook the cucumbers soft and you don't want that.
Awesome video but how long do the pickles sit? And do they go in the fridge or in the sun to pickle?
Neither nor. They're canned at that point and shelf stable. I'd say without adding calcium chloride, that you see a lot in commercial pickles, they are good for half a year to a year before they turn too soft. Ideally you store them cool and dark - a basement or cellar would be ideal, but a pantry or cabinet will do too. They don't really go bad, they'd still be good in something where you don't need crunch, but without additives they will lose crunch over time so eat them within 6 months or so, when stored cool probably longer.
Hi Uwe! Love your relaxed style. The recipes are wonderful. Wish u would do more! I saw a comment on this vid asking what the actual name of the pickle variety was, which I was curious about also. Saw that u responded a year ago with suggestion to check Baker Creek-rare seeds.com and another site. I am thinking it may have been the Parisienne cucumber? Just a guess😜 Anyway, I hope you are well, and I think it would be lovely if you would consider doing more vids?! I was born in Canada to German parents. Traditional recipes are so wonderful to continue passing on. Like this one being your Moms! All the tips and tricks to do things slightly different and easier than the full water bath canning technique for example, is so great to learn about also! Your sauerkraut vid is wonderful too. Love the water in the ziplock bag trick to cover! I hope this comment inspires you to share even more of your cooking knowledge on your channel! Subscribed!👍
Where can we find the ingredients of the spices?
Thank you! Great instructions. God bless you.
I would enjoy seeing your Sauerbraten recipe, I’ve seen too many variations for that dish that do cute shortcuts- I would like to see your authentic approach to that one.
Great video, among the best pickle recipes. Absolutely right, if you follow the American recommendation for vinegar ratio you get vinegar pickles, if you boil like American canning you get “chunky cucumber soup”.
finally a good German recipe for pickles!!!!!!! Vielen Dank
Where do i find the actual recipe?
What is the English name of the cucumber, I want to grow some
I have no idea. It's a variety of french cornichon. I get them from a local farmer, but with CV19 going on it's hard to get a hold of them to ask. That said, for this recipe any thin skinned pickling cucumber will do. I'd look on rareseeds.com and this variety is a good one too: www.seedsavers.org/russian-pickling-organic-cucumber
Finally I’ve found a good channel with some German recipes and I really want to thank you for this nice video =D
In korea they pickle white turnips almost the same way
Good pickles goes well with blood sausage
Thanks for the vid, why so few views tho..
I've just started this channel, so nobody knows about me yet. There's a Sauerkraut video coming up. Just took the last bit of footage after having it ferment for 6 weeks... Thanks for watching!
I just noticed there's no recipe. I just added a link to the recipe to the description of this video.
Oh thanks a lot, keep up the good work :)