German cooking habits

145 posts in this topic

Thanks, the.frollein! Good to know.

 

Some Germans in the Airbnb I'm in (shared kitchen) left three plates of raw, uncovered meat in the fridge. I've never seen that elsewhere, but it could've just been them. I really don't get it, though. It's completely unsanitary and also lets the meat absorb the odors of everything else in the fridge, which makes the meat taste bad.

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Germans abhor touching dripping bloody meat, so I guess they didn't want to touch it in the process of covering it.

And yes, it's unsanitary as hell.

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I'm so old, we had an ice box when I was a child.  I think cooks performed a balancing act between keeping food out of the Hawaii zone and having the ice melt before the ice man came again, in order to keep food cool and healthy.
Perhaps letting food cool on the counter before whisking it into the fridge dates back to those days.

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there is something you should not miss in Germany. It's called "Sauerbraten", very famous in the Rheinland area.

You can do it yourself but it takes time because you have to let the meat sit in vinegar for weeks and turn i every couple of days.

Try it in some restaurant in Cologne or so, some Brauhaus is very typical food there. Let me know how you liked it ;-)

Sauerbraten.jpg

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