What is Choucroute Garni?
Like books, some recipes are not made to complete quickly. Take Leo Tolstoy's war and peace , or intricate food like choucroute garni , which both usually take more than a month to end correctly. This French recipe combines long-term fermented cabbage, Knackwurst sausage, smoked bacon, pork ribs and chops-all have chilled, herbal broth made of ingredients such as juniper berries, wine, honey and different characteristic French spices. Boiled potatoes are often thrown to make this meat show to food.
Choucroute Garnnie comes from the French region of Alsace, along the eastern border of the country with Germany, where the culinary traditions of both countries often meet. Choucroute is French for "cabbage" and Garnie means "decorated" or "dressed". This is obviously an underestimation.
traditionally takes so long to prepare Coucroute Garnieabbage Musbe converted into cabbage and some meat must be smoked or cured. Some begin their preparations on the day of food by purchasing these ingredients of preliminary and preliminary. Others prepare each element from zero to ensure freshness and charge gourmet prices with a clear conscience.
cabbage preparation is not difficult, but must be made at least a month in advance to ensure optimal fermentation and spicy taste. Shredded green or red cabbage in a covered vessel. This can be maintained in salt water until it is tense, just before the coucroute garnie .
Some cooks also make their own Knackwurst sausage in advance. This includes grinding a mixture of veal, pork and a long list of spices, such as pepper, spices, coriander, salt, pepper and thumbs, and then squeezes it with sausage, grill-edited links. These are then smoked as long as a week at a low aromaatic heat. Even pork ribs in the recipe are often cured several days in advance by sitting in the fridge, covered with dry friction of salt, sugar and cloves.
On the day of food, the sauce is made with choucroute as a star, along with crunched bacon, garlic, onion, white wine and honey. This is a kick with spices such as cuminum seeds, juniper berries, thyme and other cloves. When these ingredients begin to join, they go to the Dutch furnace along with ribs, pork chops, more cabbage and finally some mass reserves. The mixture boils at 300 ° F (about 150 ° C) if it takes to make food to be eaten without the use of knives. At the end of about an hour and a half, the potatoes are cooked and the sausage is grilled and then added to the top of the proper cloucroute garnie .