How to cook a Authentic German Rouladen
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- เผยแพร่เมื่อ 11 ก.ย. 2024
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Sehr gut...
Thank you for the detailed illustration and technique!
My question is whether instead of braising on the stove top, would it be justcas good to braise in the oven with the lid slightly off?
Also, would it be OK to add a "bouquet garni" containing bay leaves, rosemary and parsley?
I use this technique when making the Rouladen's "Italian Cousin", Beef Brachiole.
Thank you
Looks delicious
Endlich mal so wie es gehört...
Looks good, I'm going to attempt to make it on Monday. how can I get the recipe on your website. I can't even find your website. Any help will be appreciated.
I didn't know Dr. Kleiner was into cooking.
Bravo Chef!
This looks so good. I can't wait to make some for my family. I never knew to do the vegetables, tomato paste, red wine and beef stock. I just did beef stock mixed with beef gravy. So, the flour and butter mix. You mixed them, wrapped it in plastic, then froze or refrigerated it?
I'm so glad I found your channel
awesome video guys, you don't get this on free to air television.
AU. Cheers! 👍
Umm my grandma ma used TOP Seroline that I and my cousins had to pound lol
Finally a German Chef, who makes authentic German Rouladen and uses German mustard, not Dijon mustard, as in almost every other recipe.
Dijon mustard is French and doesn't go well with the Rouladen. It just doesn't taste right.
Dijon is still better than Bautzner Senf...
@@chadratboi2849 Better is relative. In the kitchen it depends very much on what is the right ingredient and what is the wrong one. For German Rouladen Dijon is just wrong.
This due to: German mustard and pickles aren't as sour and have a sweetness to them, while the French pickles are only sour and salty.
This doesn't fit the Rouladen, therefore you should use a German mustard...and Bautzner isn't good anyway.
There are far better choices.
to com,ent : Maybe a liittle bit over exagerated, sitll a very food vidio.
(just comenting)
Umm you had me until the finish. I remember the Rouladen was put in sauce for the finish. It was NOT STRAINED LOL
As a German, this is not how I learned to make Rouladen, my mother taught me and she would put slices of gherkins and speck all the way along the roulade, say 4 or 5 pieces of each so it's throughout and not just in the middle of the rouladen. What you're doing looks like a poor man's version of the dish...