Austrian cuisine - a very traditional in their regionality, so classic Austrian cooking one of the most multinational in Europe. Vienna kitchen - the result of centuries of intermingling mores, customs and tastes and is very popular. According to the testimony of one of the Viennese newspapers, Austrians reduced to a minimum consumption of beef and pork replaced her.Austrian cuisine - a very traditional in their regionality, so classic Austrian cooking one of the most multinational in Europe. Vienna kitchen - the result of centuries of intermingling mores, customs and tastes and is very popular. According to the testimony of one of the Viennese newspapers, Austrians reduced to a minimum consumption of beef and pork replaced her.
In villages Austrians (in the old dates) used mainly flour and flour products, milk and dairy products, potatoes and potato flour. Meat animals used only in private days and holidays. Corn and cornmeal (because of the multi-Conflict) "came from Turkey and was therefore called" Türkische Weizen "Turkish flour.
In most cities had used the meat for example: In the 16 st century in the cities of Austria per person per year was 100 kg. Is a day about 300 mg. In 18 century meat consumed twice a day. Today, meat consumption has fallen, but times a day (usually in the meal) from the menu goes Austrian meat, the garnishes: pasta, vegetables, rice salad sometimes.
Austrians for cooking meat use different ways: fry, cook for a couple, cooking, roast.
Classic recipes in this regard, it is owned by Viennese cuisine - which is only famous "Schnitzel" stripes. His discourage almost transparent subtlety oval in the egg and breadcrumbs and quickly fried crust until golden. Take note: Correct Vienna Pork fried, a total of no more than three - four minutes.
Seasonings and spices prefer black pepper, salt, caraway, cloves, vanilla; sweet marjoram, thyme, and basically "paprika" red pepper. At the table instead of black pepper and salt, you can see the red pepper and salt.
Austrians and very much loved abundant meal and bread for them is very important, therefore, a lot of different and various bread products.
Of the countries located in the Alps, dumplings came from the Danube valleys - goulash, but Turkey - the cult of coffee and sweets. In Austria, very fond of coffee and prepare it at least fifty ways. Coffee culture "Kaffehaus" has become a tradition for the Austrians. Meet with friends, drink a cup of coffee with cake, or read the newspaper, all conducted in the afternoon "Kaffehaus" f. "Kaffehaus" everywhere you can meet only in Vienna.
Eat five times a day: breakfast (breakfast after "bed") between 7 and 9 hours, the second ( "breakfast on the go") between 10 and 11 hours, lunch between noon and 14 hours, the second dinner ( "lunch") with 16 to 17 hours and evening dinner. If the first breakfast usually includes rolls, butter, soft-boiled eggs, jams and coffee (or tea), the second is more dense: two sausage, finely chopped liver or cold meat and bread with horseradish. Lunch invariably begins broth or soup, often creamy. They sprinkled finely chopped aromatic onions. The second most common dishes - pork and beef, especially with fat cabbage, goulash, pork, veal or beef. I love the Austrians and meat sauce. In large quantities consumed vegetables (especially different types of cabbage) and potatoes. His usually grilled in butter and seasoned fried onion rings (the smell of onions is typical for the Austrian cuisine dishes). Spices and Seasonings used sparingly.
Main dishes are often escorted from flour and minced meat. In the special honor of acidic sour sauce, lactic products, sandwiches, egg dishes. The audience also enjoys beer.
Austrians - great lovers of sweet pastries and light dishes. Some of them are so popular that there are clearly a people's heritage: plums, wrapped test, and several others. Austrian bakery products and confectionery also known in many countries is considered wreaths mira.Pride each strudel (apple roll). His cooking requires a great deal of skill, as well as roll out dough to be thin as Tissue paper, and so tender that it should melt in the mouth. In Austria, often opted for the bride ability to prepare strudel, and the famous cake "Zaher" still renowned for culinary competitions.
I would like to note that the Austrian kitchen finishes sweet.
In villages Austrians (in the old dates) used mainly flour and flour products, milk and dairy products, potatoes and potato flour. Meat animals used only in private days and holidays. Corn and cornmeal (because of the multi-Conflict) "came from Turkey and was therefore called" Türkische Weizen "Turkish flour.
In most cities had used the meat for example: In the 16 st century in the cities of Austria per person per year was 100 kg. Is a day about 300 mg. In 18 century meat consumed twice a day. Today, meat consumption has fallen, but times a day (usually in the meal) from the menu goes Austrian meat, the garnishes: pasta, vegetables, rice salad sometimes.
Austrians for cooking meat use different ways: fry, cook for a couple, cooking, roast.
Classic recipes in this regard, it is owned by Viennese cuisine - which is only famous "Schnitzel" stripes. His discourage almost transparent subtlety oval in the egg and breadcrumbs and quickly fried crust until golden. Take note: Correct Vienna Pork fried, a total of no more than three - four minutes.
Seasonings and spices prefer black pepper, salt, caraway, cloves, vanilla; sweet marjoram, thyme, and basically "paprika" red pepper. At the table instead of black pepper and salt, you can see the red pepper and salt.
Austrians and very much loved abundant meal and bread for them is very important, therefore, a lot of different and various bread products.
Of the countries located in the Alps, dumplings came from the Danube valleys - goulash, but Turkey - the cult of coffee and sweets. In Austria, very fond of coffee and prepare it at least fifty ways. Coffee culture "Kaffehaus" has become a tradition for the Austrians. Meet with friends, drink a cup of coffee with cake, or read the newspaper, all conducted in the afternoon "Kaffehaus" f. "Kaffehaus" everywhere you can meet only in Vienna.Eat five times a day: breakfast (breakfast after "bed") between 7 and 9 hours, the second ( "breakfast on the go") between 10 and 11 hours, lunch between noon and 14 hours, the second dinner ( "lunch") with 16 to 17 hours and evening dinner. If the first breakfast usually includes rolls, butter, soft-boiled eggs, jams and coffee (or tea), the second is more dense: two sausage, finely chopped liver or cold meat and bread with horseradish. Lunch invariably begins broth or soup, often creamy. They sprinkled finely chopped aromatic onions. The second most common dishes - pork and beef, especially with fat cabbage, goulash, pork, veal or beef. I love the Austrians and meat sauce. In large quantities consumed vegetables (especially different types of cabbage) and potatoes. His usually grilled in butter and seasoned fried onion rings (the smell of onions is typical for the Austrian cuisine dishes). Spices and Seasonings used sparingly.
Main dishes are often escorted from flour and minced meat. In the special honor of acidic sour sauce, lactic products, sandwiches, egg dishes. The audience also enjoys beer.
Austrians - great lovers of sweet pastries and light dishes. Some of them are so popular that there are clearly a people's heritage: plums, wrapped test, and several others. Austrian bakery products and confectionery also known in many countries is considered wreaths mira.Pride each strudel (apple roll). His cooking requires a great deal of skill, as well as roll out dough to be thin as Tissue paper, and so tender that it should melt in the mouth. In Austria, often opted for the bride ability to prepare strudel, and the famous cake "Zaher" still renowned for culinary competitions.
I would like to note that the Austrian kitchen finishes sweet.
