Indeed. It’s more a thing from the past. My grandmothers had those devices in the seventies. Before they bought an orange colored Moulinex (food-processor)
In a somewhat different shape, I use one mainly as a "pureerzeef" when preparing mashed potatoes, tomato soup. Sometimes used to make better "chocoladevlokken". You know, that cake decoration dutch put on bread. This tool seems (to me) almost forgotten by people under 40
When you know there are 2 different kinds of kaasschaaf, you can use them to slice the cheese and you can pronounce the word, that's the moment you know you are really integrating in the Dutch way of live.
It looks like a passevite in Belgium. It can be used for slicing veggies, but we mostly use it to replace an aardappelstamper so we can have lump free mashed potatoes.
Often when we buy bread, we buy several loafs for the whole week. Most of them go into the freezer, but the one currently in use goes in the bread casket. When one bread is (nearly) finished, the next one goes in so it is nicely thawed and ready to use at the next meal.
You can you them on yoghurt cartons too. I still see plenty of yoghurt bottles being sold, and some sauces are sold in bottles that you can use a flessenlikker for. So it's still a useful tool, if you ask me.
In Belgium we call it pottenlikker I think it's also less common because of the plastic squeeze bottles instead of glass jars, like with mayonaise for example
je vergeet nog de komijnen kaas, komijnen jong belegen, de magere kaas en van alles natuurlijk de 15+ 20+ 30+ en 45+ versie. En natuurlijk alles maar dan biologische kaas
I would not call them "kinds of cheese" as they are a basic reference to ageing or maturation. As @CaptainDuckman adds, there's graskaas that's younger than jong. So we could have Gouda as kind of cheese matured between gras and overjarig. The Dutch fat content qualification is another variable that does not necessarily change the kind of kaas IMO - even when ageing and fat content impact taste seriously. Adding komijnen (cumin seeds) changes the recipe and gives another kind of cheese that could have different ageing and fat content levels again. In Dutch cheese making, we could also look at the cow milk that was used. The mother cow's milk in the first 12 hours after delivery of her calf is called "griest" and considered unsuitable for human consumption. It contains extremely high antibody content - immune system starters that mothers pass on to their babies (human mothers do that too). I would say it is in the interest of a farmer to not siphon that milk off, even when we humans could actually consume it. After these 12 hours the milk is called "biest" (most cow milk encyclopedic web pages ignore the difference). And before my cow milk allergy started a couple decades ago, I occasionally bought Dutch cheese made of biest. As biest has no hard definition of composition qualities (it is defined by the time/phase after calf delivery) this may have widely varying taste qualities, and color may vary from reddish orange to yellowish. What is most remarkable is the price of cheese. A kilogram of cheese requires some 9.1 liters of milk, a food processing step under food safety control, storage for ageing in commercial real estate under food safety control and potentially middle men in the supply chain taking a margin.
De 'Maanlander'is just a very old style slicer and grater. We have one at home and it works fine, but it is one of those things that my mother bought back in the 70's and never threw away .... Modern slicers and graters do not look like that.
American married 53 years and I have always had a potato masher in the drawer. I think when electric hand mixers became popular people use those to whip their potatoes. And of course Low Carb diets shunned the potato off the menu. Metal bread boxes went out of style when our breads began being sold in resealable plastic bags, When you have the luxury of buying bread from a real bakery then a metal storage container makes sense. One of my favorite things visiting my daughter in Germany is walking to the bakery and getting fresh rolls in the AM.
I'm just going to pretend that all those things were invented by the dutch and were just residual utensils from when the english bought new amsterdam from the dutch.
When I serve tea, I always serve a tea bag dish along side. This is so the guest can make the tea to their desired strength, if they want a "weak" tea, they have a place to put the tea bag, and possibly reuse it. I rarely use a tea bag dish myself, unless you can make multiple cups from the bag o'tea, I either leave it in the cup, or dispose of it right away.
I am a dutchie living in Australia for the last 25 years. And yes all those "things" I have in my house!! Don't know how you live without them!! So impressed with your dutch after only one year, you can be proud of yourself 👍
What’s the Dutch name for the thee saucer thingy? I recently started learning Dutch and other languages, so I don’t know all the specific terms for many of the items used in the Netherlands yet, and I’m also not sure how to say saucer in Dutch... The Dutch words are so pretty, just like in English! I’m like obsessed with Dutch and Norwegian / Swedish and other Germanic / Nordic languages, and I also have a lot of Latin languages like French and Italian and Catalan etc on my list of languages I want to learn, so I recently started learning new words in some of them!
@@FrozenMermaid666 Lets see, we have words for saucer and plate: "schotel" and "bord". For cup and saucer we use "kop en schotel", also we use other words for cup: "kopje" small cup, "mok" big cup, "tas" cup in the south of Holland and Belgium. I'm not sure about the (mouse) proof, I think we would use "beveiligd tegen (muizen)" meaning; secured against (mice), or maybe "muis veilig" meaning; mouse secure.
I can’t believe that I actually knew most of these words, except for beveiligt and tas with the meaning of cup (I knew tas and handtas as bag and handbag) but, I think some of the words were translated differently in some of those vocab videos, so I couldn’t make the connection that schotel referred to an actual tea saucer!
Hey Ava! I am under the impression that you were not a big cook-at-home sort of person when you lived in the US, and so many of these relatively common kitchen items are actually just things you aren’t personally familiar with, even though they aren’t particularly specific to The Netherlands. The only thing that is less common is your moon lander, but I think that it’s simply an older, manual version of a food processor, probably more common in the 1970s. I liked your video anyway, because I think you’ve got a fun perspective, and I feel like many of your other videos really have some interesting insights.
Also didn't recognize the " maanlander" (52 year career as a Dutchman) Do know the English name for the "tea bag bowl" though. Official English name is a °tea tip" Gourmetten, to my surprise, is indeed a rather typical Dutch thing. We had an Albanian family coming over for dinner and decided to go " gourmetting". They had never seen it and loved it! 2 brand new gourmet-sets went back with them to Albania! Love your videos with your insight into Dutch culture. Quite refreshing to look at your own culture from a person without orange glasses 😁 Thamks for that, and keep up the good work!
I, born and raised Dutchman, never knew a 'maanlander' excisted. 😁 But to be fair, i don't grate a lot of stuff, only cheese and for that i use a normal grater.
Gourmetten is indeed a special occasion thing. I used to do it on my birthday parties as a child. kind of brilliant really, why fuzz over what each and every child can and cannot eat when you can just put them in the garage with a gourmette and a lot of tasty food that they can choose themselves and some fries.
Little side note: the "flessen likker" is actually a Norwegian invention. Living self now in Sweden, the "kaasschaaf" is very common. Better said, is in every household.
(Sorry - my tablet won't let me edit LOL) - 'weighing scale' sounds weird to my now English ears; here it loses the 'weighing' and gets pluralized to 'scales'
Not typically Dutch, but most Dutch kitchens have one: an electric kettle. As you said, we tend to drink a lot of tea. But you can also use the hot water for Cup-a-Soup 😉
There are no electric kettles in the US because of limitations to their electrical system (110 volts instead of 220). It would take forever to get water to boil in an electric kettle, which is why they a microwave
@@weerwolfproductions Their regular sockets are usually 110-120 volt yes, but they also have 220-240 volt sockets. Here's a good video about it: th-cam.com/video/jMmUoZh3Hq4/w-d-xo.html Don't be put off by the length of the video, he get's around to explaining fairly quickly, the rest is just him going into the specifics of it.
Pretty sure everybody has a potato masher... At least everybody in the Midwest and Pacific Northwest. If it's regional in the US I'm not sure what region doesn't have them.
And that type of cheese slicer is fairly common in the US. I think Ava just ate most of her meals out in the US, and wasn’t really preparing food at home, so most of what she thinks isn’t common in the US, actually is common...except maybe the maanlander/lunarlander, which just looks like a manual food processor to me...maybe from the 1970s.
An somewhat old kitchen utensil is a snijbonenmolen, especially for the special diagonal cut of stringbeans (flat beans). I think you can use your moonlander for it.
Hm, my experience in the US has been that people generally have potato mashers in their kitchens, but I guess I don't know how widespread they actually are. Our household has the type you showed, but there's also the one with a round metal disc with a grid of holes in it that I've seen here, as well. Our household probably has more kitchen implements/items than most in the US (weighing scale, tortilla press, spaetzle maker, etc.), but I've never encountered or even heard of the "flessenlikker". Just a note, though: you mentioned that we just have the one shape of spatula in the US, but confusingly enough, we also call the utensil you use to flip things in a frying pan a spatula, too (and of course you'll find that in basically any American kitchen).
We used a cheese slicer because we also ate hard Norwegian cheese because my grandparents were Norwegian immigrants. Recipes are never for 183 grams, weights are always rounded off to the nearest 5. This is also the case for temperatures. Small amounts are generally in teaspoons or tablespoons.
I mainly use my kaasschaaf to slice cucumbers into nice thin slices for a cucumber "salad" (you only need to add sugar and vinegar). I usually eat the last bit of the cucumber, because i don't want to slice my fingertips. :D
The maanlander looks just like a roerzeef to me, a stirring sieve. And as to wat else dutch there is to see in my kitchen, wel a speculaasplank is the first thing. A cookie form to make speculaasjes. A very personal gift around Sinterklaas.
Regarding those Tea saucer/plates This is just a small plate/cup/bowl where you put in the Tea bag. As long as it is big enough to contain 1 or 2 tea bags, it counts. You can even use those glass cups from "creme brulee" those are smaller and easier to store. They work perfectly to keep your tea bag after usage.
Do you mean one of those wooden boards with wire thing attached? Because, those are nice to slice thick slices. Our cheese slicers are made to slice very thin. Like 2mm thick. Personally I like the thinner slices so I have some cheese on my sandwich but not 50/50 cheese/bread. If you meant something else, I'm sorry, please enlighten me!
@@Essefles The one I have has a "Y" shaped metal handle with a plastic roller at the top. The slicing wire is just above the roller. You can vary the thickness of the cheese slice by changing the angle of the slicer; putting the slicer handle at a right angle to the cheese block will give the thickest slice, lesser angles produce progressively thinner slices. To slice, you push the wire through the cheese; many people make the mistake of pulling it.
Wow! I'm Dutch and didn't know that you have a kaasschaaf for different kind of cheeses. Also the breadthing...my mom had it, but I don't do that anymore. We have a bread basket. If we have the bread for 3 days in our house we just use it to make tosti's. The tea bag things are mostly smaller and flat, but this "snack bowl" is a good alternative.
I have never seen a grater like that in my entire Dutch life 😂. The ‘flessenlikker’ is from the era where vla and yoghurt would come in glass bottles and you’d have to scrape the last bits out.
I had one with my friends during university a decade ago but we did got most of our kitchen stuff second hand and a good chunk from my grandmother. But we did had one and a grater somewhat similar to the Moon Lander she showed. The flessenlikker works great on bottles of garlic sauce :P
That grater is a old Manual style grater. you can still find or see them at thrift stores, but they are not much used anymore since you have those all in 1 kitchen machines, that are like 10 devices in 1. So a separate manual grater is not that poplar anymore. i have a old cherry pit destoner from the same material, It works like a charm, You can get trough more than 20KG+ cherries in less than 6 hours The only thing you need to do is replace the spring if its broken. then start wacking.
I live in the Netherlands for my whole life (20+ years).... 1# never knew there was a difference in kaasschaven 2# never made homemade poffertjes, nor do I have family or friends that do 3# WTF is een maanlander?😂 never heard of it, or seen it! 4# we don’t use a bread casket. We actually freeze the bread and take out what we need, when we need it. Only takes a couple of sec in the microwave to warm up, or a couple of minutes on the counter to defrost. By freezing it the bread stays fresher. But, I know most people don’t do it our way. Still liked the video, keep it going! I’m learning stuff about America too now😉
I think the bread basket is one generation older when people bought a bread to be using for 2 or sometimes three days. I don;t see the breadbox used anymore these days. They are around because they look nice but I only know people with empty breadboxes in their kitchen for decoration. I never knew the short kaasschaaf was for young cheese. I use the normal (longer) one for young cheese as well. I was told the Dutch invented the kaasschaaf because they don't like to 'over use'. So with thin slices you use less cheese on your bread. I never saw a maanlander either :) @TH-camfreak Me and Most people I know do have a poffertjes pan. Maybe the youngest generation does not have it anymore.
Kaasschaaf come in the steel version you showed, for vintage (harder) cheese and with a Teflon coating version for the less mature cheese as it cuts better on the softer cheeses, you can also get a grating version as it grates off the block rather than holding a grating the block. I have the second Kaasschaarf but use it more as a vegetable peeler, great for peeling large sweet potatoes. NSW in Oz
About the mashed potatoes: typical Dutch winter dishes are potatoes mashed with other vegetables. These dishes are called stamppot. There is quite a variety. Very often served with either a meatball, or a sausage or simmered meat and gravy.
Your girlfriend seems to be veryyy precise. I do understand the “don’t want to use cups” because packing it in versus scooping it can make a world of difference. However a few grams more or less does not make that much of a difference. If I’m 5 grams over or under I usually just leave it 😁. Also when I convert from cups to grams and it says “173 gram” I will use 170 for sure. Not gonna take the effort for those extra grams
I do understand the precision thing. Yeah, a few grams more or fewer doesn't actually matter, but I do see a lot of people - myself included - getting very precise in the measuring, wanting to get it right (maybe just because it's extra satisfying?). For me, using cups and spoons seems like an easy method in many ways, but I do see downsides. I do expect it would be harder to change the recipe (e.g., I want to make a slightly bigger cake; it's easy to do 20% more of everything when you have measurements in grams) and I also wonder how they deal with things that don't go in cups that easily, like butter. And finally, it seems when you measure everything with cups, you are getting a lot of cups dirty that you keep needing to wash.
An amusing kitchen utensil called "flessenlikker". A flessenlikker is essentially a squeegee on a little stick with a crescent shaped end, used to "scrape" the last bits of yoghurt or vla out of a glass bottle. Very frugal Dutch.
I have another kind of 'kaasschaaf'; it's a bit like the one you use for 'jonge kaas', but it is used for grating cheese. One thing that came to mind immediately, was the 'appelboor'; it is used to drill the core out of apples. Mainly to make 'appelflappen'; peel the apple, remove the core, and slice it into rings. Put some sugar and cinnamon on these rings, and dip the rings in batter (like the batter for 'oliebollen'), then gently slide them into the hot oil and fry them. When they are ready, they look like donuts (later, they will get flatter), but donuts with apple filling. Delicious. NB: I use the word 'appelflappen', as that is how my parents always called them. Appelflappen from the bakery are usually just pastry dough with pieces of apple and other stuff, like raisins, inside.
@@poisondartfroggify GREAT! However, do not forget to buy 'Goudreinet' apples (I have no idea which name they go by in the US, though..). With some sorts of apples, the appelboor will just bend or break...
You mean 'appelbeignets' i.s.o. 'appelflappen'. Appelbeignets are the bit doughnut like rings. Appelflappen are the thick triangle pastries. And the receipe you mention is the old school style: sugar and cinnamon on the apple and then batter over it. Modern style is with the sugar and cinnamon on the outside.
@@renefrijhoff2484 That's why I said: 'my parents called them appelflappen'. Appelbeignets, as you buy them these days, are baked more like donuts (in a semi-circular mold), so it's not the same. So, yes, it's pretty confusing, but I'll just call them all appelflappen.
9:53 In UK that'd be called a bread bin. They have existed for a very long time. I think that the traditional use was keeping mice and other vermin away from the bread.
The " maanlander" is really outlandish. Never encountered on on these before. You have probably never seen a green bean cutter before..These are still used and sold. I grow them in my home garden..
Ik vind het heerlijk om te zien hoe je dingen aanhaalt die zo allerdaags zijn voor de Nederlanders, ik heb er nooit bij stilgestaan dat sommige dingen (in dit geval keuken attributen) in het buitenland ongewoon zijn. Ik geniet altijd met volle teugen van jouw video's, dank je wel Ava! X
When you hold the cutting edge of a kaasschaaf a little bit under an angle it will slice the cheese way easier. When a car in the Netherlands gets hail damage it is pretty common to say "the hail turned my car in to a poffertjespan"
My mom and grandmother use a device specifically meant for cutting snijbonen.. it looks like a maanlander, but a little different.. i believe these devices( the maanlander and the snjbonen cutter) are pretty oldschool, so many younger people don't own one.
Thee zeefje. Another classical dutch kitchen item that has mostly fallen into disuse in modern days. (Literal translation would be a tea sieve) Originally used to filterout tea leaves when pooring a cup of tea from a pot of tea made with unpacked tealeaves. But it was much more widely used to filter out small particles from a fluid. It's a small sieve that fits snugly into a cup and it has a short handlebar to hold it.
i think a item we also use is the Dun schiller, this is a sort of knife to peel the potatoes where you litterly peel the potatoes without removing to much from the potatoe itself
Some other interesting dutch things you can find in the kitchen, Not sure if you have these in the us: -Knoflookpers -Eiersnijder -Melkopschuimer -Staafmixer -Senseo -Thee-ei -Tubeuitknijper -Appelboor
@@ScribblyNL Dat is een Slacentrifuge, of voor onze belgen, een Slazwierder. Now for the mentioned utensils... A garlic press is not typically Dutch... The egg cutter I can understand why it's on the list. You don't see that very often anywhere else. A milk frother I guess rather has more Italian heritage than Dutch. A 'Staafmixer' is mostly like a hand blender... but I'm not sure they are common in the U.S. The 'Senseo' has definitely also been introduced in the U.S. Philips made quite a tidy sum with that. Dutch were first 'though. A tea infuser may not have its egg shape form over there, but Americans and definitely British do use loose-leaf tea... and infusers. Don't translate it with tea egg, by the way, because that's a wonderful snack with its origins in China/Japan. The 'Tubeuitknijper' is typically Dutch indeed... and falls into the same category as the 'Flessenlikker', the rubber spatula and Curver containers. Ways to handle your ingredients economically. And with 'Appelboor' we definitely have a winner as well, as with the 'Slacentrifuge'. The first one is best translated with 'Apple corer', a device to remove stem core and calyx of an apple in one go. Very useful when making those apple donuts or baked apples. The second one is a way to dry your lettuce after rinsing. By centrifuging it *the devices are mostly hand-cranked), you remove excess water.
The poffertjespan is also great for frying several small items that should remain separated. I use mine for whole button mushrooms (champignons in 'Dutch'), quail eggs, mashed potato balls, small whole onions (the outside burns slightly, while the inside gets sweeter), cauliflower rosettes , etc. To avoid measuring everything all the time, I have a set of scoops in size ranging from 1cl to 50cl that do the job of your cups in a Dutch fashion. If ingredient ratios really matter I measure by the gram, if not often a container with some sort of scale printed on in works just fine. I think you missed the "appelboor" (a device to remove the core from a whole apple) and the french fries slicer. A fun item in some Dutch kitchens is the small aluminum orange press, consisting of a cup and a lever (often made by Susi or Simplex). I don't mean the badass orange juicing contraption with the 3ft mahogany handle you see in bars, this is a small device about ten inches in total. It isn't a very handy orange press, the half orange kinda gets crushed into a disk without yielding much juice. The reason for that is that this 'orange press' is a duck press, you use it to crush the carcass of a duck. You should cook duck bones along with the filets and other parts you serve. The carcass is crushed to get all the marrow and juices out of the bird to enrich the sauce you serve with the dish. I've seen them in more than one vegan kitchen, probably because they are so rustic looking. I never tell.
The 'flessenlicker' is because farmers always came into the neighbourhoods, wich we call 'de melkboer', wich directly translates to 'the milkfarmer'. They brought new glass bottles filled witch milk or yoghurt and they brought the empty ones with them. To help the farmers in this 'recycle proces', you used the bottle licker, not only to get the most out of the bottle, but also to return clean bottles to the farmer. Fun fact: when someone gets pregnant and you think the baby is not from a husband or boyfriend, its from 'the mailman'. In the Netherlands its from 'de melkboer'. And.. if you mention mashed patatos, you also should have mentioned the 'stampot' wich is typical dutch and has many forms and is usually eaten in the winter. The 'winterpeen' is like a giant carrot that we use for the most common one 'hutspot' , as well as saurkraut for the 'zuurkool' and endive for the 'andijviestampot' wich all goes with mashed patatos. Together with the breadbox, we also got the 'beschuitbus', most likely translated to 'ruskbox' as rusk comes most close to translate dutch 'beschuit'. It is in every towns household, maybe not as much in the city but overall very common to have. A difference between the US and the Netherlands worth mentioning is that we keep our butter in the refrigerator and not in the freezer and we leave our eggs and sauces like mayonaise out of the refrigerator. Eggs and sauses and most groceries, we keep in the 'kelder', i think the word is 'cellar', wich is a small, most likely 2m², room halfway beneath ground level, wich keeps the place cooled enough to keep everything fresh. It is also common you buy your eggs directly from a farmer, so you save the box and bring it with you to the farmer. It is also kind of a recycling process, but mostly it saves both parties money. So, we are not cheap, we are economical ;)
Instead of putting your bread in a bread box, you can also use a Romertopf clay pot. You can use that one for cooking as well... or even for baking bread, so it has multiple uses.
at 4:40 this Maanlander/moonlander thingy is called a Passe vite, and is also used for making mashed potatoes but also for other things, like straining homemade soup or indeed, grating cheese
Only thing I'm not familiar with as basic equipment was the little pancake pan. Raised in the southern and western states. Mostly this stuff was standard equipment in the 50's and 60's.
The other spatula we call pannenlikker. Wondering whether you have also seen the "kaasplank". Not just a board they serve various cheeses on, but you also have them with a knife attached to them like a lever, so you can cut bigger blocks of cheese.
@@theothertonydutch Wikipedia: De kaasschaaf werd in 1925 door de uit Lillehammer (Noorwegen) afkomstige timmerman Thor Bjørklund ontworpen die zich liet inspireren door de houtschaaf. De massaproductie begon in 1927, waarna de kaasschaaf al snel ook buiten Noorwegen werd geïntroduceerd.
In the early 2000s I had a Norwegian housemate who claimed that the cheese slicer was a Norwegian invention. I looked it up and was genuinely suprised to find out it was actually true :-)
When baking a Dutch boterkoek I tend to be quite precise also. A little too much butter and the end result gets greasy. A little too much flour and it's too dry. I prefer consistent results so a scale is a must have kitchen tool. But that's baking. When cooking it's a scoop of this and a pinch of that. Tasting in between until it's just right. Cooking and baking are two completely different activities that both just happen to take place in the same kitchen.
A breadbox always had one or these my entire life until I met my Dutch father-in-law who was previously a baker and made the most beautiful bread which never lasted more than a day, also the best pastries and biscuits. I do remember once walking in to a busy bakery in Deft speaking to my wife in general conversation in English and was picked as being an English tourist by the locals. Then preceded to name every pastry and cake under glass in conversation in Dutch, as I only knew their name in Dutch but somehow considered it English when describing what they were (I only speak Dutch to describe their food). Everyone understood me but I got some perplexed looks as I must have pronounced everything correctly in Dutch. NSW in Oz
I am a chef, raised and trained as a chef in Holland (and in France and Switzerland) and I have been back in the US for 36 years (US born with Dutch parents) and I WANT A POFFERTJES PAN badly! We sometimes make sunny side up Quail eggs for appetizers, salads and so forth. Quail eggs are tiny. For now we crack the eggs into small muffin pans, cook them on a burner on the stove or in the oven. Then we have to pry the cooked eggs out of the muffin tins. A poffertjes pan is perfect for cooking sunny side up Quail eggs, specially a teflon coated one.....plus then I can make poffertjes for my American friends and family. The flessen likker is quintessentially and comically Dutch, very handy though. I remember the days when yogurt and "geele vla" came in glass bottles and you definitely want to get that last 10 grams of vla out of the bottle. One kitchen gadget that you did not include that I can remember is a Nutmeg grater (Nootmuskaat). Instead of buying nutmeg in ground form, people buy whole nutmegs and grind them on a dedicated grater. Often the stamps metal grater is set in a plastic frame that also has a small lidded storage compartment to keep one or two nutmegs in. Keep in mind that Dutch people use more Nutmeg than do Americans. They put it on green vegetables like green beans and spinach and they use it in baking, various spiced bread loaves (Ontbeit koek) and "speculaas" cookies, as examples. This is a cute video and your pronunciation of Dutch words is improving impressively.
Hey Eva so fun to watch your video’s....!what’s also very common in the dutch kitchen is de sla centrifuge (a dryer for salad after you’ve washed it).....it is so funny to watch you talking about typical dutch things and also so recognizable..........and just want to say welcome to our beautiful litle country
I have seen many forms of slicers, but this maanlander is very nice. The maanlander is a quite accurate nick, I must say... Someone already mentionned the beschuitbus, maybe you have to look for a dunschiller too. It is used to peel potatos, before cooking.
Spud masher is a staple in Australia as well, and it probably is in the UK. Kitchen scales are a basic in Aussie kitchens as well, we also use cups, teaspoons, and tablespoons, but also use grams now (but used ounces and pounds when I was growing up). Bread boxes for keeping bread safe from the weather and fresher are also common here in Australia. On the tea side, I prefer to use a teapot and tea leaves.
Late response as I did just find out about this channel recently, but here goes: 1. Never seen a maanlander in my 41 years in the Netherlands! 2. Cups and spoons are great for cooking, as cooking is an art, and you go by taste. However, baking is a science, you NEED a weegschaal for that! 3. Missing the "sladroger" or "slacentrifuge" in this list, although I'm not entirely sure it's typically Dutch. 4.(not specifically for this video) I really like your videos, keep it up!
We have more than 3 types of cheeses; Dutch cheeses tend to come in different ripenesses: jong (young, aged 4 weeks), jong belegen (young mature/semi-mature, aged 8-10 weeks), belegen (mature, aged 16-18 weeks), extra belegen (extra mature, aged 7-8 months), oud (old/aged, aged 10-12 months), and overjarig/extra oud (perennial/extra old/extra aged, aged 12+ months). When I was younger I mostly ate jong belegen, and as I got older I went more for belegen and extra-belegen, for all of them, I've always used the kaasschaaf you described as being for older cheeses, and never had a problem. I'm Dutch, lived my full 25+ years in the Netherlands, and I've never even encountered such a "maanlander" with weighing, I think part of the reason why Americans might not use weights in baking a lot is because the most common small weight unit, the ounce, is still rather large (even when you have increments of 1/4 ounce) meaning you won't get that much precision, at which point you might as well use more imprecise measurements of volume instead so you don't have to buy a scale (and I bet at first people just used ordinary cups and spoons and it was good enough, but at some point marketeers saw an opportunity to sell people measuring cups and spoons "for more precision"). One thing I really dislike about volume measurements for dry ingredients is that you have to account for packing density: the coarseness of something can influence how much actual product fits in a given volume and how much air there is between the units; this can especially make a difference with things like salt and sugar which come in varying coarsenesses, and if the recipe doesn't specify (or you mistakenly assume it can just be substituted 1:1) you might end up with a dish that's a lot more/less sweet or salty. If you're baking and you don't really care much about the precision but still use weight, you can just round things a bit or not worry too much if it's a little over or under. I really dislike gourmetten to be honest, I don't want to be cooking when at dinner, I love cooking, just not while I'm at the table. It also doesn't help that it tends to be very meat focused which isn't really for me as a vegetarian, although I didn't like gourmetten when I was still a big meat eater either. I've never had a "bread casket", we eat it fresh, or freeze what we don't expect to eat before it goes stale. I also really wonder how well it protects the bread, it still leaves a lot of air, which gets constantly replenished every time you open it (and it's probably not airtight anyway) so it's likely to go stale just as quickly. Another thing that is somewhat Dutch is a pannekoekenpan, or pancake pan, which has a low rim and large flat surface which makes flipping the pancake easier and allows for making larger pancakes. Dutch style pancakes are thicker than crepes and as such are best flipped by tossing it in the air, rather than using a spatula. For restaurant style Dutch pancakes, which are even thicker/heftier and often have ingredients baked in, a spatula just doesn't work and a pancake pan is a must if they're still prepared in an authentic fashion (some pancake restaurants have pancake carousel which constantly rotates some pans trough a sort of oven which sets them more firmly and therefore can be flipped with a spatula, but it's not as authentic, and in my opinion also not as delicious. th-cam.com/video/258TyvjGhoI/w-d-xo.html and th-cam.com/video/JAP0girxDM8/w-d-xo.html show some examples of pancake carousels, and I think it's no coincidence that they're in a zoo and amusement park, as they probably want to have a quicker rotation of guests and also the restaurants are there in part for convenience of the guests rather than being focussed on the best quality)
@@nienke7713 "You" in my comment is referring to the presenter in the video. She missed a type and I checked the comments first to see who else noticed. That was why I was looking for this comment.
Dutchie here, living in California. I was curious, since I didn't see any differences in our kitchens. My hostfamily has a cheese slicer, potato masher, a weighing scale, tea bag bowls and a bread casket as well, so this doesn't go for everyone, I guess. I loved telling them about the culture of 'gourmetten'. Also, never seen a 'maanlander' or a 'flessenlikker' before. Lived in the Netherlands for 24 years.
A lot of those things were common in US kitchens 40-60 years ago & my grandma still has them. She still has her old bread box although the bread is now stored in the fridge. She still has the old potato masher even though she now uses an electric hand mixer to mash them. She also still has & uses a large stand slicer similar to your moon lander when she makes fried potatoes or German potato salad even though I bought her a mandolin slicer 10 years ago. As for the cheese slicer, she’s got the wire kind. She also has a basket scale in her pantry that is as old as the house (early 1960s) that goes up to 15 pounds I think but it’s not digital. Based on the cookbooks I’ve seen, I think the food weighing thing is just more of a European thing than American.
I lived in the USA untill just a few years ago (now I am in the Netherlands) and had all but the poffertjes pan and the flessenlikker. Though the flessenlikker is not as popular I had to have one, I love being able to get all the stuff out of bottles!
I am 100% Dutch and living in the Netherlands and I have never seen a 'maanlander' before, so that one was new for me as well., never saw it before. The 'breadbasket' in Dutch is a broodtrommel, which is indeed something I use every day :) Gourmet is something of a family dinner activity on special days, but not especially on Christmass day; but that can change family by family I suppose.
The cheese slicer, the potato masher and the scale were part of my grandmothers’ kitchens, my mother’s kitchen, my kitchen and my grown children’s kitchens, and we have no Dutch connections! We also have had versions of the “lunar” grater, although now I tend to use other appliances!
You are forgetting that the potatoe masher is actually more commonly used to make our "stamppot". So we have some typically dutch dishes which mingle vegatbles with our potatoes. most commonly known are the 'boerenkool' (which I would think Kale would be the translation), Sauerkraut or carrots. About the "Gourmetten". The thing you showed is a grill indeed. The most fun about gourmetten is the little pans that come with a gourmetstel. A typical "Gourmetstel" will have a grill on the top, on which you can make all kinds of stuff and then beneath it there is a seperate grill where you can put in a little pan... So you can prepare tiny bits of meat, but also make a mini omelet, or pancake or something....
I've always had a breadbox my entire life until I met my Dutch father-in-law who was previously a baker who made the most beautiful bread, which never lasted more than a day plus pasties and biscuits. I remember speaking English to my wife when walking into a full bakery in Deft, with just locals and being picked as an English tourist and then continued to comment and pronounce everything under glass the Dutch as I had only every learnt what they were called in Dutch. I got some perplexed looks off the locals as I must have pronounced them well? NSW in Oz
The "maanlander" is a kitchendevice from the '70's some 50 years ago, it also had a little brother which was a handheld device that has a grater-handle but has no "legs" whatsoever.
The last thing you call in dutch a( broot trommel ) to keep the bread fresh.. The kaasschaaf is always is one thing we use a lot here in our home ( my wife is canadian) a lot. We live in Canada.
I checked all the things you mentioned in my kitchen and yes, they are there, except for the moonlander. I have never seen that one before. Two things you will find in a modern dutch kitchen are the quooker (instant cooking water device) and a nespresso machine (but that one is probably popular in USA as well).
A flessenlikker isn’t that useful anymore, because it is mostly used to get the last bit of yoghurt or vla out of a glass bottle, but those are rarely sold in bottles anymore.
Gourmetten looks a lot like Raclette from Switzerland. Beside the poffertjes pan and the odd shaped moonlander, you may find these all over continental Europe. Ah yes the tee bag thing, is becoming common in Germany in pubs and restaurants, and we have similar devices at home, but it is rather new. And I definitely need a poffertjes pan.
I have all but the pancake pan and mini griller in my US kitchen. The thing that looked like a moon lander is a strange mandolin, but accomplishes the same thing.
That "lunar lander" is most likely really ancient :) Back in the day, lots of kitchen appliances like graters and lettuce centrifuges were orange. I don't know the exact time period, but think late seventies or early eighties.
It is old, my grandmother had one which ended up in my mothers kitchen and is now somewhere in my cabinet cause there is an electric version so it just keeps getting pushed along to someone else.
In the past dutch recipes also often measured in cups and table or tea spoons. But more in recipes past from mother/grandmother to child. In recipe books this practice got into disuse because the results of a recipe could vary wildly depending on the type of cups/spoons a person had. Measurements in milliliters and grams just give a much more universal end result.
I'm from the Southern United States and every kitchen there has a potato masher. My mother had an antique one. I think a lot of these things are Regional. My mother always had a bread box as well though I have not continue the tradition as I try to eat as little bread as possible
you have special designed tea plates, for your finished tea bags, for example a tiny plate in the shape of a classic teapot, you can put at most two or three used tea bags on there. very cute and keeps the mess away from your cup, glass or cup and matching plate. Also said kop en schotel.
I’m dutch and i only use the large kaasschaaf. I just don’t have the other one. But that’s okay, because i prefer belegen and old cheese. And maybe an inbetween version of jong and belegen called jongbelegen. I didn’t even know these things were so uncommon outside of the Netherlands, but it makes sense.
- Lived in the Netherlands my entire life
- Never seen a maanlander in my entire 27 years
Indeed. It’s more a thing from the past. My grandmothers had those devices in the seventies. Before they bought an orange colored Moulinex (food-processor)
Didn't know that!
In my 42 years, first time I've seen a moonlander. No idea what it was!
Same
In a somewhat different shape, I use one mainly as a "pureerzeef" when preparing mashed potatoes, tomato soup. Sometimes used to make better "chocoladevlokken". You know, that cake decoration dutch put on bread. This tool seems (to me) almost forgotten by people under 40
Toptip: one can peel cucumbers with a cheese slicer
And asparagus. Normally I find that the vegetable peeler slices a bit to thinly, so a nice sharp kaasschaaf works better.
True. Though i prefer a dunschiller.
Even better: Cucumber slicing with a kaasschaaf
Why would I want to do that?
@@amcdonal86VT exactly why would you want to peel a cucumber
Went to southern France and forgot my flessenlikker. So I went to a store in Avignon and explained the problem. Five minutes later I was arrested...
Yes, I remember that.
Haha..!
🤣🤣🤣
I hope this is a joke.
LOL, omg what’s the rest of that story, why? I feel like I’m missing some cultural reference about the French here….
When you know there are 2 different kinds of kaasschaaf, you can use them to slice the cheese and you can pronounce the word, that's the moment you know you are really integrating in the Dutch way of live.
And the difference which to use for what type of cheese
You have to be able to pronounce Scheveningen correctly.
@@7kaisheba i didnt even know the difference! Learn something new everyday.
and then there's the various cheese graters to make grated cheese of various consistencies :)
They sell the same cheese slicer all over the USA.
I've never seen a 'maanlander' in my life and I'm very Dutch, lol
M'n ouders hebben die. Handig ding
@@2ossy What does a Maanlander do. I have never seen it.
@@valeriexjohnson Okay, We had also 1 when I was a child. This was also a vertical one.
It looks like a passevite in Belgium. It can be used for slicing veggies, but we mostly use it to replace an aardappelstamper so we can have lump free mashed potatoes.
Often when we buy bread, we buy several loafs for the whole week. Most of them go into the freezer, but the one currently in use goes in the bread casket. When one bread is (nearly) finished, the next one goes in so it is nicely thawed and ready to use at the next meal.
When cooking precise measurements aren't that important but when baking you want to be as precise as possible or your bake might fail.
amreicans rather not change. 1 cups=6 spoons= 5 kangaroes, who the f knows it is absolutley ridiculous.
This is true, for baking you need to be precise otherwise your cake will be too dense or you will have a wet bottom on your pie.
Exactly.
For baking bread you need to follow the measurements to the gram, especially with yeast, otherwise it will fail
@@aukyboy Actually started trying to make bread last weekend. Don't have the kneading down yet. The bread was a bit dense.
I think the flessenlikker is not that common anymore as it used to be, since the glass yoghurt bottles have been disposed of in favor of paper packs.
You can you them on yoghurt cartons too.
I still see plenty of yoghurt bottles being sold, and some sauces are sold in bottles that you can use a flessenlikker for.
So it's still a useful tool, if you ask me.
I have one. But it's narrower and more square with a rounded side. Very handy for sticky canned foods such as ragout or thick soup.
I just bought one yesterday, mine old one was broken after 17 years of use.
ok but appelmoes though
In Belgium we call it pottenlikker
I think it's also less common because of the plastic squeeze bottles instead of glass jars, like with mayonaise for example
I'd prefer to call it 6 kinds of cheese
Jong
Jong belegen
Belegen
Extra belegen
Oud
Overjarig
Ja... En nog veel meer.
je vergeet nog de komijnen kaas, komijnen jong belegen, de magere kaas en van alles natuurlijk de 15+ 20+ 30+ en 45+ versie. En natuurlijk alles maar dan biologische kaas
Je vergeet aaibaar met die zachte haartjes.
and then there's graskaas, which is younger than young.
I would not call them "kinds of cheese" as they are a basic reference to ageing or maturation. As @CaptainDuckman adds, there's graskaas that's younger than jong. So we could have Gouda as kind of cheese matured between gras and overjarig. The Dutch fat content qualification is another variable that does not necessarily change the kind of kaas IMO - even when ageing and fat content impact taste seriously. Adding komijnen (cumin seeds) changes the recipe and gives another kind of cheese that could have different ageing and fat content levels again. In Dutch cheese making, we could also look at the cow milk that was used. The mother cow's milk in the first 12 hours after delivery of her calf is called "griest" and considered unsuitable for human consumption. It contains extremely high antibody content - immune system starters that mothers pass on to their babies (human mothers do that too). I would say it is in the interest of a farmer to not siphon that milk off, even when we humans could actually consume it. After these 12 hours the milk is called "biest" (most cow milk encyclopedic web pages ignore the difference). And before my cow milk allergy started a couple decades ago, I occasionally bought Dutch cheese made of biest. As biest has no hard definition of composition qualities (it is defined by the time/phase after calf delivery) this may have widely varying taste qualities, and color may vary from reddish orange to yellowish.
What is most remarkable is the price of cheese. A kilogram of cheese requires some 9.1 liters of milk, a food processing step under food safety control, storage for ageing in commercial real estate under food safety control and potentially middle men in the supply chain taking a margin.
De 'Maanlander'is just a very old style slicer and grater. We have one at home and it works fine, but it is one of those things that my mother bought back in the 70's and never threw away
.... Modern slicers and graters do not look like that.
Yeah, my grandma still uses one of those that’s even larger instead of the mandolin slicer I bought her
You are becoming confident in speaking dutch. The pronunciation is also good. Keep up the good work :)
American married 53 years and I have always had a potato masher in the drawer. I think when electric hand mixers became popular people use those to whip their potatoes. And of course Low Carb diets shunned the potato off the menu. Metal bread boxes went out of style when our breads began being sold in resealable plastic bags, When you have the luxury of buying bread from a real bakery then a metal storage container makes sense. One of my favorite things visiting my daughter in Germany is walking to the bakery and getting fresh rolls in the AM.
I'm just going to pretend that all those things were invented by the dutch and were just residual utensils from when the english bought new amsterdam from the dutch.
Wait people WHIP their potatoes? That sounds absolutely gross. Wouldn't it become glue at that point?
hee, je vergat de beschuitbus! :)
Oh, just looked that up-that's awesome!
A beschuitbus is basically a broodtrommel for beschuit, though... :)
Yes that is also one not to forget. Basically the beschuit version of the bread one she did mention xD
Yeah! With the typical ‘beschuit-elivator’ within!
Started life to contain 12 beschuiten. When some dude decided to sell a baker's dozen, those soon became useless. What I've heard.
When I serve tea, I always serve a tea bag dish along side. This is so the guest can make the tea to their desired strength, if they want a "weak" tea, they have a place to put the tea bag, and possibly reuse it.
I rarely use a tea bag dish myself, unless you can make multiple cups from the bag o'tea, I either leave it in the cup, or dispose of it right away.
I am a dutchie living in Australia for the last 25 years. And yes all those "things" I have in my house!! Don't know how you live without them!! So impressed with your dutch after only one year, you can be proud of yourself 👍
A "broodtrommel" aka bread box is also mouse proof.
Ik wil een flessenlikker en een poffertjes pan en een maanlander en een kaasschaaf en een aardappel-stamper en een broodtrommel kopen!
What’s the Dutch name for the thee saucer thingy? I recently started learning Dutch and other languages, so I don’t know all the specific terms for many of the items used in the Netherlands yet, and I’m also not sure how to say saucer in Dutch... The Dutch words are so pretty, just like in English! I’m like obsessed with Dutch and Norwegian / Swedish and other Germanic / Nordic languages, and I also have a lot of Latin languages like French and Italian and Catalan etc on my list of languages I want to learn, so I recently started learning new words in some of them!
And, how can I say mouse proof in Dutch? Is it muis + another term like in English?
@@FrozenMermaid666
Lets see, we have words for saucer and plate: "schotel" and "bord". For cup and saucer we use "kop en schotel", also we use other words for cup: "kopje" small cup, "mok" big cup, "tas" cup in the south of Holland and Belgium.
I'm not sure about the (mouse) proof, I think we would use "beveiligd tegen (muizen)" meaning; secured against (mice), or maybe "muis veilig" meaning; mouse secure.
I can’t believe that I actually knew most of these words, except for beveiligt and tas with the meaning of cup (I knew tas and handtas as bag and handbag) but, I think some of the words were translated differently in some of those vocab videos, so I couldn’t make the connection that schotel referred to an actual tea saucer!
Hey Ava! I am under the impression that you were not a big cook-at-home sort of person when you lived in the US, and so many of these relatively common kitchen items are actually just things you aren’t personally familiar with, even though they aren’t particularly specific to The Netherlands. The only thing that is less common is your moon lander, but I think that it’s simply an older, manual version of a food processor, probably more common in the 1970s. I liked your video anyway, because I think you’ve got a fun perspective, and I feel like many of your other videos really have some interesting insights.
Also didn't recognize the " maanlander" (52 year career as a Dutchman)
Do know the English name for the "tea bag bowl" though. Official English name is a °tea tip"
Gourmetten, to my surprise, is indeed a rather typical Dutch thing. We had an Albanian family coming over for dinner and decided to go " gourmetting". They had never seen it and loved it!
2 brand new gourmet-sets went back with them to Albania!
Love your videos with your insight into Dutch culture. Quite refreshing to look at your own culture from a person without orange glasses 😁
Thamks for that, and keep up the good work!
I, born and raised Dutchman, never knew a 'maanlander' excisted. 😁
But to be fair, i don't grate a lot of stuff, only cheese and for that i use a normal grater.
Gourmetten comes from France and the word is ' gourmet ' , only the in Dutch it's called gourmetten
Gourmetten is indeed a special occasion thing. I used to do it on my birthday parties as a child. kind of brilliant really, why fuzz over what each and every child can and cannot eat when you can just put them in the garage with a gourmette and a lot of tasty food that they can choose themselves and some fries.
Let's all talk English in the comments while we all know only Dutch people will see this video.
Frysians be like "OI!"
Ja Kooistra OL Wat bedoelsto dêr mei?
Ruben Daniel Music I’m not Dutch and I’m seeing this!
From Argentina... why not in Spanish?...
Now breaks my wooden shoe.
Little side note: the "flessen likker" is actually a Norwegian invention.
Living self now in Sweden, the "kaasschaaf" is very common. Better said, is in every household.
The "kaasschaaf" is also a Norwegian invention
@@dzengerink And it's called an "ostehøvel".....
I wish my housemate would get on board with the kaasschaaf instead of hacking away the cheese like some kind of animal.
Born in the UK but lived in California from 1953-1973 - we _always_ had a bread bin there and most definitely a potato masher!
(Sorry - my tablet won't let me edit LOL) - 'weighing scale' sounds weird to my now English ears; here it loses the 'weighing' and gets pluralized to 'scales'
Not typically Dutch, but most Dutch kitchens have one: an electric kettle.
As you said, we tend to drink a lot of tea.
But you can also use the hot water for Cup-a-Soup 😉
There are no electric kettles in the US because of limitations to their electrical system (110 volts instead of 220). It would take forever to get water to boil in an electric kettle, which is why they a microwave
@@weerwolfproductions Their regular sockets are usually 110-120 volt yes, but they also have 220-240 volt sockets. Here's a good video about it:
th-cam.com/video/jMmUoZh3Hq4/w-d-xo.html
Don't be put off by the length of the video, he get's around to explaining fairly quickly, the rest is just him going into the specifics of it.
Have had a potato masher in the USA for my entire life. Never thought it was something rare. 🤷♂️
I thought everyone had one.
I'm pretty sure my entire extended family and friends have always had them in Minnesota. Not sure if it's regional in the USA or not.
@@TSBye-qo1vc New Englander here. A masher is basic equipment.
Absolutely common in U.S.!
Pretty sure everybody has a potato masher... At least everybody in the Midwest and Pacific Northwest. If it's regional in the US I'm not sure what region doesn't have them.
The kaasschaaf or cheese slicer is a Norwegian invention though, from the 1920's! They have been produced in Finland also from 1930's.
That isn’t the topic.
And that type of cheese slicer is fairly common in the US. I think Ava just ate most of her meals out in the US, and wasn’t really preparing food at home, so most of what she thinks isn’t common in the US, actually is common...except maybe the maanlander/lunarlander, which just looks like a manual food processor to me...maybe from the 1970s.
I drink in the winter like every meal tea, breakfast, lunch and dinner as a Dutch I’ve :) Also about the tea bag bowl is called a “thee tip”
Bread basket are used, especially in Amsterdam around Vondelpark areas to keep the mice not eating your bread.
An somewhat old kitchen utensil is a snijbonenmolen, especially for the special diagonal cut of stringbeans (flat beans). I think you can use your moonlander for it.
Hm, my experience in the US has been that people generally have potato mashers in their kitchens, but I guess I don't know how widespread they actually are. Our household has the type you showed, but there's also the one with a round metal disc with a grid of holes in it that I've seen here, as well.
Our household probably has more kitchen implements/items than most in the US (weighing scale, tortilla press, spaetzle maker, etc.), but I've never encountered or even heard of the "flessenlikker". Just a note, though: you mentioned that we just have the one shape of spatula in the US, but confusingly enough, we also call the utensil you use to flip things in a frying pan a spatula, too (and of course you'll find that in basically any American kitchen).
Potato masher of course.
The little device to puncture the eggs with, an 'eierprikker'
I don't think they're unique to the NL
I remember that from my German childhood.
We used a cheese slicer because we also ate hard Norwegian cheese because my grandparents were Norwegian immigrants.
Recipes are never for 183 grams, weights are always rounded off to the nearest 5. This is also the case for temperatures. Small amounts are generally in teaspoons or tablespoons.
I mainly use my kaasschaaf to slice cucumbers into nice thin slices for a cucumber "salad" (you only need to add sugar and vinegar). I usually eat the last bit of the cucumber, because i don't want to slice my fingertips. :D
Yes!! Gourmetten is like a mini bbq. It's typically used during Christmas and Easter (at least in my family). It's so cosy & gezellig 😃
and it's comes from France ! ! !
The maanlander looks just like a roerzeef to me, a stirring sieve.
And as to wat else dutch there is to see in my kitchen, wel a speculaasplank is the first thing.
A cookie form to make speculaasjes. A very personal gift around Sinterklaas.
A speculaasplank-how cool!
Regarding those Tea saucer/plates
This is just a small plate/cup/bowl where you put in the Tea bag.
As long as it is big enough to contain 1 or 2 tea bags, it counts.
You can even use those glass cups from "creme brulee" those are smaller and easier to store. They work perfectly to keep your tea bag after usage.
Cheese slicers are not uncommon in Canada. However, I find the wire-type easier to use. Potato mashers are very common as well.
Do you mean one of those wooden boards with wire thing attached? Because, those are nice to slice thick slices. Our cheese slicers are made to slice very thin. Like 2mm thick. Personally I like the thinner slices so I have some cheese on my sandwich but not 50/50 cheese/bread.
If you meant something else, I'm sorry, please enlighten me!
@@Essefles The one I have has a "Y" shaped metal handle with a plastic roller at the top. The slicing wire is just above the roller. You can vary the thickness of the cheese slice by changing the angle of the slicer; putting the slicer handle at a right angle to the cheese block will give the thickest slice, lesser angles produce progressively thinner slices. To slice, you push the wire through the cheese; many people make the mistake of pulling it.
@@Essefles If I want extremely thin cheese slices I will use a potatopeeler.
Wow! I'm Dutch and didn't know that you have a kaasschaaf for different kind of cheeses. Also the breadthing...my mom had it, but I don't do that anymore. We have a bread basket. If we have the bread for 3 days in our house we just use it to make tosti's. The tea bag things are mostly smaller and flat, but this "snack bowl" is a good alternative.
I see I wasn't the only one noticing her not having an actual tea bag saucer.
It looked like a small bowl for sauce instead.
I have never seen a grater like that in my entire Dutch life 😂. The ‘flessenlikker’ is from the era where vla and yoghurt would come in glass bottles and you’d have to scrape the last bits out.
I had one with my friends during university a decade ago but we did got most of our kitchen stuff second hand and a good chunk from my grandmother. But we did had one and a grater somewhat similar to the Moon Lander she showed. The flessenlikker works great on bottles of garlic sauce :P
The flessenlikker is still great. Still pretty qeird that we're the only country using them.
@@woutervanr it actually seems to be a Norwegian invention, not 100% Dutch, but we are probably the country that is best known for them...
That grater is a old Manual style grater. you can still find or see them at thrift stores, but they are not much used anymore since you have those all in 1 kitchen machines, that are like 10 devices in 1. So a separate manual grater is not that poplar anymore.
i have a old cherry pit destoner from the same material, It works like a charm, You can get trough more than 20KG+ cherries in less than 6 hours
The only thing you need to do is replace the spring if its broken. then start wacking.
You can also scrape the yoghurt and vla from the boxes we use today
I live in the Netherlands for my whole life (20+ years)....
1# never knew there was a difference in kaasschaven
2# never made homemade poffertjes, nor do I have family or friends that do
3# WTF is een maanlander?😂 never heard of it, or seen it!
4# we don’t use a bread casket. We actually freeze the bread and take out what we need, when we need it. Only takes a couple of sec in the microwave to warm up, or a couple of minutes on the counter to defrost. By freezing it the bread stays fresher. But, I know most people don’t do it our way.
Still liked the video, keep it going! I’m learning stuff about America too now😉
I think the bread basket is one generation older when people bought a bread to be using for 2 or sometimes three days. I don;t see the breadbox used anymore these days. They are around because they look nice but I only know people with empty breadboxes in their kitchen for decoration.
I never knew the short kaasschaaf was for young cheese. I use the normal (longer) one for young cheese as well. I was told the Dutch invented the kaasschaaf because they don't like to 'over use'. So with thin slices you use less cheese on your bread.
I never saw a maanlander either :)
@TH-camfreak Me and Most people I know do have a poffertjes pan. Maybe the youngest generation does not have it anymore.
Kaasschaaf come in the steel version you showed, for vintage (harder) cheese and with a Teflon coating version for the less mature cheese as it cuts better on the softer cheeses, you can also get a grating version as it grates off the block rather than holding a grating the block.
I have the second Kaasschaarf but use it more as a vegetable peeler, great for peeling large sweet potatoes. NSW in Oz
The cheese slicer, potato masher, and bread box are all relatively common in the U.S., at least amongst my family and friends.
About the mashed potatoes: typical Dutch winter dishes are potatoes mashed with other vegetables. These dishes are called stamppot. There is quite a variety. Very often served with either a meatball, or a sausage or simmered meat and gravy.
Your girlfriend seems to be veryyy precise. I do understand the “don’t want to use cups” because packing it in versus scooping it can make a world of difference. However a few grams more or less does not make that much of a difference. If I’m 5 grams over or under I usually just leave it 😁. Also when I convert from cups to grams and it says “173 gram” I will use 170 for sure. Not gonna take the effort for those extra grams
I do understand the precision thing. Yeah, a few grams more or fewer doesn't actually matter, but I do see a lot of people - myself included - getting very precise in the measuring, wanting to get it right (maybe just because it's extra satisfying?).
For me, using cups and spoons seems like an easy method in many ways, but I do see downsides. I do expect it would be harder to change the recipe (e.g., I want to make a slightly bigger cake; it's easy to do 20% more of everything when you have measurements in grams) and I also wonder how they deal with things that don't go in cups that easily, like butter. And finally, it seems when you measure everything with cups, you are getting a lot of cups dirty that you keep needing to wash.
I missed the Appelboor and the Aardappelschilmesje.
They are not uncommon abroad.
The apple corer and the potato peeler
@Alexandra McLean yep Alexandra it is.
@Alexandra McLean Meaning literally "earth apple". Bit like the French 'pomme de terre'.
I couldn't find an aardappelschilmesje in the US. I was so surprised. I did find them in Japan 😂
Your "maanlander" is actually a passe-vite. You can also use it to slice cooked vegetables to have a fine soup.
An amusing kitchen utensil called "flessenlikker". A flessenlikker is essentially a squeegee on a little stick with a crescent shaped end, used to "scrape" the last bits of yoghurt or vla out of a glass bottle. Very frugal Dutch.
Didn't you watch the video?
@@EvaaLvsM a few mins, then I got distracted. It's an A.D.D. thing.
I have another kind of 'kaasschaaf'; it's a bit like the one you use for 'jonge kaas', but it is used for grating cheese.
One thing that came to mind immediately, was the 'appelboor'; it is used to drill the core out of apples. Mainly to make 'appelflappen'; peel the apple, remove the core, and slice it into rings. Put some sugar and cinnamon on these rings, and dip the rings in batter (like the batter for 'oliebollen'), then gently slide them into the hot oil and fry them. When they are ready, they look like donuts (later, they will get flatter), but donuts with apple filling. Delicious.
NB: I use the word 'appelflappen', as that is how my parents always called them. Appelflappen from the bakery are usually just pastry dough with pieces of apple and other stuff, like raisins, inside.
Here in the US my family always had an apple corer.. but I’ve noticed it doesn’t seem to be very common. 😋 *goes to make appelflappen* 😋
@@poisondartfroggify GREAT! However, do not forget to buy 'Goudreinet' apples (I have no idea which name they go by in the US, though..). With some sorts of apples, the appelboor will just bend or break...
my dad use to make both for christmas only time he was aloud to cook
You mean 'appelbeignets' i.s.o. 'appelflappen'. Appelbeignets are the bit doughnut like rings. Appelflappen are the thick triangle pastries. And the receipe you mention is the old school style: sugar and cinnamon on the apple and then batter over it. Modern style is with the sugar and cinnamon on the outside.
@@renefrijhoff2484 That's why I said: 'my parents called them appelflappen'. Appelbeignets, as you buy them these days, are baked more like donuts (in a semi-circular mold), so it's not the same. So, yes, it's pretty confusing, but I'll just call them all appelflappen.
9:53 In UK that'd be called a bread bin.
They have existed for a very long time. I think that the traditional use was keeping mice and other vermin away from the bread.
The " maanlander" is really outlandish. Never encountered on on these before. You have probably never seen a green bean cutter before..These are still used and sold. I grow them in my home garden..
Ik vind het heerlijk om te zien hoe je dingen aanhaalt die zo allerdaags zijn voor de Nederlanders, ik heb er nooit bij stilgestaan dat sommige dingen (in dit geval keuken attributen) in het buitenland ongewoon zijn.
Ik geniet altijd met volle teugen van jouw video's, dank je wel Ava! X
When you hold the cutting edge of a kaasschaaf a little bit under an angle it will slice the cheese way easier. When a car in the Netherlands gets hail damage it is pretty common to say "the hail turned my car in to a poffertjespan"
My mom and grandmother use a device specifically meant for cutting snijbonen.. it looks like a maanlander, but a little different.. i believe these devices( the maanlander and the snjbonen cutter) are pretty oldschool, so many younger people don't own one.
Thee zeefje. Another classical dutch kitchen item that has mostly fallen into disuse in modern days. (Literal translation would be a tea sieve)
Originally used to filterout tea leaves when pooring a cup of tea from a pot of tea made with unpacked tealeaves. But it was much more widely used to filter out small particles from a fluid.
It's a small sieve that fits snugly into a cup and it has a short handlebar to hold it.
i think a item we also use is the Dun schiller, this is a sort of knife to peel the potatoes where you litterly peel the potatoes without removing to much from the potatoe itself
Bread boxes were very popular in America kitchens in past years. Only they were larger than what you showed.
Some other interesting dutch things you can find in the kitchen, Not sure if you have these in the us:
-Knoflookpers
-Eiersnijder
-Melkopschuimer
-Staafmixer
-Senseo
-Thee-ei
-Tubeuitknijper
-Appelboor
sla droger?
@@ScribblyNL Dat is een Slacentrifuge, of voor onze belgen, een Slazwierder.
Now for the mentioned utensils...
A garlic press is not typically Dutch...
The egg cutter I can understand why it's on the list. You don't see that very often anywhere else.
A milk frother I guess rather has more Italian heritage than Dutch.
A 'Staafmixer' is mostly like a hand blender... but I'm not sure they are common in the U.S.
The 'Senseo' has definitely also been introduced in the U.S. Philips made quite a tidy sum with that. Dutch were first 'though.
A tea infuser may not have its egg shape form over there, but Americans and definitely British do use loose-leaf tea... and infusers. Don't translate it with tea egg, by the way, because that's a wonderful snack with its origins in China/Japan.
The 'Tubeuitknijper' is typically Dutch indeed... and falls into the same category as the 'Flessenlikker', the rubber spatula and Curver containers. Ways to handle your ingredients economically.
And with 'Appelboor' we definitely have a winner as well, as with the 'Slacentrifuge'. The first one is best translated with 'Apple corer', a device to remove stem core and calyx of an apple in one go. Very useful when making those apple donuts or baked apples. The second one is a way to dry your lettuce after rinsing. By centrifuging it *the devices are mostly hand-cranked), you remove excess water.
eiersnijer remains one of the nicest words to say
Vergeet de flessenschraper niet! Edit: voortaan kijk ik de hele video voordat ik een reactie plaats😂😂
en de Snijbonenmolen?
The poffertjespan is also great for frying several small items that should remain separated. I use mine for whole button mushrooms (champignons in 'Dutch'), quail eggs, mashed potato balls, small whole onions (the outside burns slightly, while the inside gets sweeter), cauliflower rosettes , etc. To avoid measuring everything all the time, I have a set of scoops in size ranging from 1cl to 50cl that do the job of your cups in a Dutch fashion. If ingredient ratios really matter I measure by the gram, if not often a container with some sort of scale printed on in works just fine. I think you missed the "appelboor" (a device to remove the core from a whole apple) and the french fries slicer.
A fun item in some Dutch kitchens is the small aluminum orange press, consisting of a cup and a lever (often made by Susi or Simplex). I don't mean the badass orange juicing contraption with the 3ft mahogany handle you see in bars, this is a small device about ten inches in total. It isn't a very handy orange press, the half orange kinda gets crushed into a disk without yielding much juice. The reason for that is that this 'orange press' is a duck press, you use it to crush the carcass of a duck. You should cook duck bones along with the filets and other parts you serve. The carcass is crushed to get all the marrow and juices out of the bird to enrich the sauce you serve with the dish. I've seen them in more than one vegan kitchen, probably because they are so rustic looking. I never tell.
The 'flessenlicker' is because farmers always came into the neighbourhoods, wich we call 'de melkboer', wich directly translates to 'the milkfarmer'. They brought new glass bottles filled witch milk or yoghurt and they brought the empty ones with them. To help the farmers in this 'recycle proces', you used the bottle licker, not only to get the most out of the bottle, but also to return clean bottles to the farmer.
Fun fact: when someone gets pregnant and you think the baby is not from a husband or boyfriend, its from 'the mailman'. In the Netherlands its from 'de melkboer'.
And.. if you mention mashed patatos, you also should have mentioned the 'stampot' wich is typical dutch and has many forms and is usually eaten in the winter. The 'winterpeen' is like a giant carrot that we use for the most common one 'hutspot' , as well as saurkraut for the 'zuurkool' and endive for the 'andijviestampot' wich all goes with mashed patatos.
Together with the breadbox, we also got the 'beschuitbus', most likely translated to 'ruskbox' as rusk comes most close to translate dutch 'beschuit'. It is in every towns household, maybe not as much in the city but overall very common to have.
A difference between the US and the Netherlands worth mentioning is that we keep our butter in the refrigerator and not in the freezer and we leave our eggs and sauces like mayonaise out of the refrigerator. Eggs and sauses and most groceries, we keep in the 'kelder', i think the word is 'cellar', wich is a small, most likely 2m², room halfway beneath ground level, wich keeps the place cooled enough to keep everything fresh.
It is also common you buy your eggs directly from a farmer, so you save the box and bring it with you to the farmer. It is also kind of a recycling process, but mostly it saves both parties money. So, we are not cheap, we are economical ;)
the teabag holders in the shape of a lil teapot are even cuter, they come in lots of different shapes and sizes :))
Instead of putting your bread in a bread box, you can also use a Romertopf clay pot. You can use that one for cooking as well... or even for baking bread, so it has multiple uses.
It would have been nice if you’d shown how it all works.
Het had fijn geweest als je had laten zien hoe het allemaal werkt!
at 4:40 this Maanlander/moonlander thingy is called a Passe vite, and is also used for making mashed potatoes but also for other things, like straining homemade soup or indeed, grating cheese
Only thing I'm not familiar with as basic equipment was the little pancake pan. Raised in the southern and western states. Mostly this stuff was standard equipment in the 50's and 60's.
The other spatula we call pannenlikker. Wondering whether you have also seen the "kaasplank". Not just a board they serve various cheeses on, but you also have them with a knife attached to them like a lever, so you can cut bigger blocks of cheese.
To my surprise the "kaasschaaf" is not invented by the Dutch but in Lillehammer, Norway. I think it still produced there.
Exactly it’s a Norwegian invention and not even that old.
LIES! I refuse to let you take my culture from me!
@@theothertonydutch Wikipedia: De kaasschaaf werd in 1925 door de uit Lillehammer (Noorwegen) afkomstige timmerman Thor Bjørklund ontworpen die zich liet inspireren door de houtschaaf. De massaproductie begon in 1927, waarna de kaasschaaf al snel ook buiten Noorwegen werd geïntroduceerd.
In the early 2000s I had a Norwegian housemate who claimed that the cheese slicer was a Norwegian invention. I looked it up and was genuinely suprised to find out it was actually true :-)
The bread box is called a bread bin in the U.K. and is very common.
'Poffertjes' are made with Buckwheat, or at least partially. And yeast is used in the dough!
When baking a Dutch boterkoek I tend to be quite precise also. A little too much butter and the end result gets greasy. A little too much flour and it's too dry. I prefer consistent results so a scale is a must have kitchen tool.
But that's baking. When cooking it's a scoop of this and a pinch of that. Tasting in between until it's just right. Cooking and baking are two completely different activities that both just happen to take place in the same kitchen.
A breadbox always had one or these my entire life until I met my Dutch father-in-law who was previously a baker and made the most beautiful bread which never lasted more than a day, also the best pastries and biscuits. I do remember once walking in to a busy bakery in Deft speaking to my wife in general conversation in English and was picked as being an English tourist by the locals. Then preceded to name every pastry and cake under glass in conversation in Dutch, as I only knew their name in Dutch but somehow considered it English when describing what they were (I only speak Dutch to describe their food). Everyone understood me but I got some perplexed looks as I must have pronounced everything correctly in Dutch. NSW in Oz
I am a chef, raised and trained as a chef in Holland (and in France and Switzerland) and I have been back in the US for 36 years (US born with Dutch parents) and I WANT A POFFERTJES PAN badly!
We sometimes make sunny side up Quail eggs for appetizers, salads and so forth. Quail eggs are tiny. For now we crack the eggs into small muffin pans, cook them on a burner on the stove or in the oven. Then we have to pry the cooked eggs out of the muffin tins. A poffertjes pan is perfect for cooking sunny side up Quail eggs, specially a teflon coated one.....plus then I can make poffertjes for my American friends and family.
The flessen likker is quintessentially and comically Dutch, very handy though. I remember the days when yogurt and "geele vla" came in glass bottles and you definitely want to get that last 10 grams of vla out of the bottle.
One kitchen gadget that you did not include that I can remember is a Nutmeg grater (Nootmuskaat). Instead of buying nutmeg in ground form, people buy whole nutmegs and grind them on a dedicated grater. Often the stamps metal grater is set in a plastic frame that also has a small lidded storage compartment to keep one or two nutmegs in. Keep in mind that Dutch people use more Nutmeg than do Americans. They put it on green vegetables like green beans and spinach and they use it in baking, various spiced bread loaves (Ontbeit koek) and "speculaas" cookies, as examples.
This is a cute video and your pronunciation of Dutch words is improving impressively.
A Takoyaki pan is fairly similar, and I'm sure you can find one over in the US.
And yeah, love my nutmeg grater, pre-ground nutmeg just isn't as good.
Hey Eva so fun to watch your video’s....!what’s also very common in the dutch kitchen is de sla centrifuge (a dryer for salad after you’ve washed it).....it is so funny to watch you talking about typical dutch things and also so recognizable..........and just want to say welcome to our beautiful litle country
Cheryl Epker funny i do not recognize this as typical dutch. Some things i even never heard of ( maanlander?)
Hilda Vegting I can remember the maanlander......my friends mother always used it....they where a big family...so she could cut veggies in a fast way
I have seen many forms of slicers, but this maanlander is very nice. The maanlander is a quite accurate nick, I must say...
Someone already mentionned the beschuitbus, maybe you have to look for a dunschiller too. It is used to peel potatos, before cooking.
Spud masher is a staple in Australia as well, and it probably is in the UK. Kitchen scales are a basic in Aussie kitchens as well, we also use cups, teaspoons, and tablespoons, but also use grams now (but used ounces and pounds when I was growing up). Bread boxes for keeping bread safe from the weather and fresher are also common here in Australia. On the tea side, I prefer to use a teapot and tea leaves.
Late response as I did just find out about this channel recently, but here goes:
1. Never seen a maanlander in my 41 years in the Netherlands!
2. Cups and spoons are great for cooking, as cooking is an art, and you go by taste. However, baking is a science, you NEED a weegschaal for that!
3. Missing the "sladroger" or "slacentrifuge" in this list, although I'm not entirely sure it's typically Dutch.
4.(not specifically for this video) I really like your videos, keep it up!
We have more than 3 types of cheeses; Dutch cheeses tend to come in different ripenesses: jong (young, aged 4 weeks), jong belegen (young mature/semi-mature, aged 8-10 weeks), belegen (mature, aged 16-18 weeks), extra belegen (extra mature, aged 7-8 months), oud (old/aged, aged 10-12 months), and overjarig/extra oud (perennial/extra old/extra aged, aged 12+ months). When I was younger I mostly ate jong belegen, and as I got older I went more for belegen and extra-belegen, for all of them, I've always used the kaasschaaf you described as being for older cheeses, and never had a problem.
I'm Dutch, lived my full 25+ years in the Netherlands, and I've never even encountered such a "maanlander"
with weighing, I think part of the reason why Americans might not use weights in baking a lot is because the most common small weight unit, the ounce, is still rather large (even when you have increments of 1/4 ounce) meaning you won't get that much precision, at which point you might as well use more imprecise measurements of volume instead so you don't have to buy a scale (and I bet at first people just used ordinary cups and spoons and it was good enough, but at some point marketeers saw an opportunity to sell people measuring cups and spoons "for more precision").
One thing I really dislike about volume measurements for dry ingredients is that you have to account for packing density: the coarseness of something can influence how much actual product fits in a given volume and how much air there is between the units; this can especially make a difference with things like salt and sugar which come in varying coarsenesses, and if the recipe doesn't specify (or you mistakenly assume it can just be substituted 1:1) you might end up with a dish that's a lot more/less sweet or salty.
If you're baking and you don't really care much about the precision but still use weight, you can just round things a bit or not worry too much if it's a little over or under.
I really dislike gourmetten to be honest, I don't want to be cooking when at dinner, I love cooking, just not while I'm at the table. It also doesn't help that it tends to be very meat focused which isn't really for me as a vegetarian, although I didn't like gourmetten when I was still a big meat eater either.
I've never had a "bread casket", we eat it fresh, or freeze what we don't expect to eat before it goes stale. I also really wonder how well it protects the bread, it still leaves a lot of air, which gets constantly replenished every time you open it (and it's probably not airtight anyway) so it's likely to go stale just as quickly.
Another thing that is somewhat Dutch is a pannekoekenpan, or pancake pan, which has a low rim and large flat surface which makes flipping the pancake easier and allows for making larger pancakes. Dutch style pancakes are thicker than crepes and as such are best flipped by tossing it in the air, rather than using a spatula. For restaurant style Dutch pancakes, which are even thicker/heftier and often have ingredients baked in, a spatula just doesn't work and a pancake pan is a must if they're still prepared in an authentic fashion (some pancake restaurants have pancake carousel which constantly rotates some pans trough a sort of oven which sets them more firmly and therefore can be flipped with a spatula, but it's not as authentic, and in my opinion also not as delicious. th-cam.com/video/258TyvjGhoI/w-d-xo.html and th-cam.com/video/JAP0girxDM8/w-d-xo.html show some examples of pancake carousels, and I think it's no coincidence that they're in a zoo and amusement park, as they probably want to have a quicker rotation of guests and also the restaurants are there in part for convenience of the guests rather than being focussed on the best quality)
was looking for this comment, You forgot Jong Belegen, Team Oude Kaas FTW.
@@koonchan Jong belegen is mentioned in my comment, perhaps you overlooked it...
@@nienke7713 "You" in my comment is referring to the presenter in the video. She missed a type and I checked the comments first to see who else noticed. That was why I was looking for this comment.
@@koonchan Ah ok, thanks for clearing that up
Dutchie here, living in California. I was curious, since I didn't see any differences in our kitchens. My hostfamily has a cheese slicer, potato masher, a weighing scale, tea bag bowls and a bread casket as well, so this doesn't go for everyone, I guess.
I loved telling them about the culture of 'gourmetten'.
Also, never seen a 'maanlander' or a 'flessenlikker' before. Lived in the Netherlands for 24 years.
A lot of those things were common in US kitchens 40-60 years ago & my grandma still has them. She still has her old bread box although the bread is now stored in the fridge. She still has the old potato masher even though she now uses an electric hand mixer to mash them. She also still has & uses a large stand slicer similar to your moon lander when she makes fried potatoes or German potato salad even though I bought her a mandolin slicer 10 years ago. As for the cheese slicer, she’s got the wire kind. She also has a basket scale in her pantry that is as old as the house (early 1960s) that goes up to 15 pounds I think but it’s not digital. Based on the cookbooks I’ve seen, I think the food weighing thing is just more of a European thing than American.
Your pronounciation of Dutch words is really good! I’m impressed!
I lived in the USA untill just a few years ago (now I am in the Netherlands) and had all but the poffertjes pan and the flessenlikker. Though the flessenlikker is not as popular I had to have one, I love being able to get all the stuff out of bottles!
Love your video! I'm Dutch and never knew that the different shapes of kaasschaven actually had a function! Every day is a learning day 😃
The long one supports crumbly old cheese and the short one doesn't stick to sticky young cheese. :)
I am 100% Dutch and living in the Netherlands and I have never seen a 'maanlander' before, so that one was new for me as well., never saw it before. The 'breadbasket' in Dutch is a broodtrommel, which is indeed something I use every day :)
Gourmet is something of a family dinner activity on special days, but not especially on Christmass day; but that can change family by family I suppose.
In American kitchens there is usually a metal-lined drawer specifically intended for storing bread.
The cheese slicer, the potato masher and the scale were part of my grandmothers’ kitchens, my mother’s kitchen, my kitchen and my grown children’s kitchens, and we have no Dutch connections! We also have had versions of the “lunar” grater, although now I tend to use other appliances!
The bread casket in England is called a 'bread bin'. There are many different types.
You are forgetting that the potatoe masher is actually more commonly used to make our "stamppot". So we have some typically dutch dishes which mingle vegatbles with our potatoes. most commonly known are the 'boerenkool' (which I would think Kale would be the translation), Sauerkraut or carrots.
About the "Gourmetten". The thing you showed is a grill indeed. The most fun about gourmetten is the little pans that come with a gourmetstel. A typical "Gourmetstel" will have a grill on the top, on which you can make all kinds of stuff and then beneath it there is a seperate grill where you can put in a little pan... So you can prepare tiny bits of meat, but also make a mini omelet, or pancake or something....
I've always had a breadbox my entire life until I met my Dutch father-in-law who was previously a baker who made the most beautiful bread, which never lasted more than a day plus pasties and biscuits. I remember speaking English to my wife when walking into a full bakery in Deft, with just locals and being picked as an English tourist and then continued to comment and pronounce everything under glass the Dutch as I had only every learnt what they were called in Dutch. I got some perplexed looks off the locals as I must have pronounced them well? NSW in Oz
The "maanlander" is a kitchendevice from the '70's some 50 years ago, it also had a little brother which was a handheld device that has a grater-handle but has no "legs" whatsoever.
A cheese slicer is also great for slicing your hand, meat on the table to!
The last thing you call in dutch a( broot trommel ) to keep the bread fresh.. The kaasschaaf is always is one thing we use a lot here in our home ( my wife is canadian) a lot. We live in Canada.
I checked all the things you mentioned in my kitchen and yes, they are there, except for the moonlander. I have never seen that one before. Two things you will find in a modern dutch kitchen are the quooker (instant cooking water device) and a nespresso machine (but that one is probably popular in USA as well).
A flessenlikker isn’t that useful anymore, because it is mostly used to get the last bit of yoghurt or vla out of a glass bottle, but those are rarely sold in bottles anymore.
Very handy for kartons too
@@only1dutchgirl But those you can fold to get everything out.
Flessenlikker is still easier :-)
Gourmetten looks a lot like Raclette from Switzerland. Beside the poffertjes pan and the odd shaped moonlander, you may find these all over continental Europe. Ah yes the tee bag thing, is becoming common in Germany in pubs and restaurants, and we have similar devices at home, but it is rather new. And I definitely need a poffertjes pan.
I have all but the pancake pan and mini griller in my US kitchen. The thing that looked like a moon lander is a strange mandolin, but accomplishes the same thing.
That "lunar lander" is most likely really ancient :)
Back in the day, lots of kitchen appliances like graters and lettuce centrifuges were orange. I don't know the exact time period, but think late seventies or early eighties.
It is old, my grandmother had one which ended up in my mothers kitchen and is now somewhere in my cabinet cause there is an electric version so it just keeps getting pushed along to someone else.
In the past dutch recipes also often measured in cups and table or tea spoons. But more in recipes past from mother/grandmother to child. In recipe books this practice got into disuse because the results of a recipe could vary wildly depending on the type of cups/spoons a person had. Measurements in milliliters and grams just give a much more universal end result.
Gourmetten is often done with the whole family, including children, which makes it easier for kids to learn to cook (with help from adults, obviously)
The lunar lander is actually a vegetable grater or ' groenterasp '. Old skool but in Belgium we have that too.
The lunar lander is for cutting flat beans (snijbonen). You basically use it once a year, tops.
I'm from the Southern United States and every kitchen there has a potato masher. My mother had an antique one. I think a lot of these things are Regional. My mother always had a bread box as well though I have not continue the tradition as I try to eat as little bread as possible
you have special designed tea plates, for your finished tea bags, for example a tiny plate in the shape of a classic teapot, you can put at most two or three used tea bags on there. very cute and keeps the mess away from your cup, glass or cup and matching plate. Also said kop en schotel.
I’m dutch and i only use the large kaasschaaf. I just don’t have the other one. But that’s okay, because i prefer belegen and old cheese. And maybe an inbetween version of jong and belegen called jongbelegen.
I didn’t even know these things were so uncommon outside of the Netherlands, but it makes sense.
I don’t have a maanlander. I do have tupperware though. I don’t know if that is dutch.