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Tom Kurth
Chef's Apprentice Joined: 10 May 2015 Location: Alma, MO Status: Offline Points: 251 |
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Posted: 19 November 2017 at 11:07 |
Margi's post seeking recipes for duck reminded me of my time among Czech-descended folks in Nebraska. The old ladies at the Legion Club would present two traditional dishes--roast pork and roast duck. Both of these meats are by nature quite fatty, and the ladies preparation was nearly the same for both: roast with sauerkraut, serve with gravy and potato dumplings. Growing up as 100% German-American, I was quite familiar with the idea of combining kraut with fatty meats--sausage, pork shoulder, pork ribs, etc. Can anybody explain what happens in these dishes? Is it the acidity of the kraut that breaks down fat and makes the combination into something entirely different? whatever is going on, I think it is one of the best flavors around.
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Tom Escape to Missouri |
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tom, Firstly, I have French Roast Duckling récipes from my maternal family and I have never eaten sauer kraut with duck .. Normally, it is extraordinarily traditional French, and L´ Orange or with fruits, and lightly stuffed with a savoury and dried fruit filling. In reference to Cabbage the base ingredient of Kraut, and a wild duckling, I am aware that there are several acidic fruits and vegetables which break down fats and White Wine & Lemons or Oranges do as well .. However, I am not a biologist .. Just wanted to try a new duckling récipe however, I shall probably go with a lovely family récipe as it is tried and true .. Have a nice holiday and a healthy new year ahead .. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Boilermaker
Chef Joined: 23 July 2010 Location: Marietta, GA Status: Offline Points: 685 |
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My wife and I grew up with pork roast, potatoes, and kraut (many times with sausage thrown in) in Indiana, we're both from German families. I don't know what happens to the kraut but it does indeed transform into something special when slow roasted with fatty pork.
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