Немецкая кухня

Nutrients are needed to maintain the normal functioning of the human body, compensate for its energy costs and restore tissues. The latter enter the body along with food, which is a source of energy, a building material and is involved in the regulation of the metabolic process. Nutritional value is a concept that reflects the fullness of the useful properties of a food product, including the degree to which a person’s physiological needs for basic nutrients are met, energy and organoleptic qualities. It is characterized by the chemical composition of the food product, taking into account its consumption in generally accepted quantities...

The technological process of production of culinary products includes mechanical and hydromechanical processing of raw materials, preparation of semi-finished products, heat treatment of semi-finished products, preparation and storage of ready meals. In German cuisine, the main and auxiliary methods of heat treatment are used: boiling, frying, cooking in the main way, poaching, steaming, frying in an oven and over an open fire, frying in a large amount of fat (deep-frying), blanching (scalding), sautéing. For various national German holidays, it is customary to prepare special dishes here. Such a dish, for example, is asparagus served with butter or hollandaise sauce...

It so happened in Germany that the last German Kaiser Wilhelm II did not let anyone finish their meal in peace, and talking about food was just as indecent as talking about illnesses. In such an atmosphere, of course, fertile ground for gastronomic culture could not arise. A prudent Prussian puritan would consider it a great sin to cook a dish with wine or to add an extra drop of vegetable oil to a salad. Thus, the Prussians at the table were silent, dutifully chewing boiled potatoes, poured with white, like chalk, flour sauce. This mucous "seasoning" was "flavored" with vegetables, and meat or a side dish...