What is Brathering?

Brathering is a German meal made of a sequence that are fried and then marinated. The taste can be very sharp and strong, or can be sweet and acidic with the addition of sugar or other sweet ingredients. Most recipes require the use of a green sequence, although any type can be used with similar results. There are some variations on leaning, such as the inclusion of tomato sauce along with the spices or use of Asian ingredients such as soy sauce and ginger. The resulting leaning can be consumed with mashed potatoes mixed with bacon, pieces of roasted bread or cucumber and dill, depending on the spices used during the seas. This process involves removing the head, tail and guts from the fish. The fish is then cut into two fillets, one from each side of the body. The fillets can be debated using a pair of pliers to the needle to the grab end each of the small bones of the pins and pull them out. If the bones are not removed, they will completely soften or dissolve during the marinar.

As soon as they are ready, the tracking fillets are dried with a towel and then nibble. They can be mined in a light flour coating or immersed in an egg and then flour or breadcrumbs. The coated sequence is fried in oil, sometimes with onion or other aromatic vegetables until they are cooked and developed gold bark. The finished fillets are then put to the side, but must be kept warm for the next step.

The pin for the pin can contain many ingredients, but generally begins with a vinegar that heats up in a pan. Classic additions are mustard seeds, onions, pepper, bay leaves, hot peppers and spices. All ingredients are placed in vinegar, sometimes with other water or even white wine and cooks hot. Some recipes require the spice to be fry in oil first to develop their flavors, even if it is not necessary. Once hot, the final preservation process may begin.

sterile glass containers are filled withwith warm fried. The hot marinade is poured into glasses, so it covers herring. After closing the container, the re -cooling can cool down to room temperature and then place it in the refrigerator or keep it in a very cold place. The herring should be allowed to marinate one to four days before consumption, depending on the size of the fish. Freshly made pins retain two or more weeks in the refrigerator, while commercially purchased pasteurized brothering can last much longer.