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Glossary of Austrian Cooking Terms

Aspik -> aspic
Beiried -> rib cut of beef
Beuschel -> veal or lamb lung and heart
Blaukraut -> red cabbage
Blunze -> blood sausage
Broesel -> finely grated, dry breadcrumbs made from leftover rolls or white bread (or from sweet sponge biscuits or cakes for use in desserts)

Buchtel -> a bun with sweet filling
Dampfl -> yeast “pre-dough”
Dotter -> yolk
duensten ->  to steam
Eiklar ->  egg white
Einbrenn ->  roux
Erdaepfel ->  potatoes
Faschiertes ->  ground meat, traditionally an equal mixture of pork and beef (faschieren = to grind using a masticator)
Fisolen ->  green beans
Fritatten ->  crepe strips
gekocht ->  boiled
Germ -> yeast
Geselchtes ->  smoked meat
Gespritzter ->  wine mixed with soda or mineral water
glattes Mehl ->  very fine textured cake flour
griffiges Mehl -> granular flour
Gugelhupf ->  a popular coffee cake
Heidelbeeren -> blueberries
Heurige -> early potatoes
Karfiol  -> cauliflower
Karotten ->  carrots
Kartoffelpueree ->  mashed potatoes
Kipfler -> the best potato variety for Austrian potato salad(similar to “ Bamberger Hoernchen”)
Knoedel ->  dumplings
Kohl -> savoy cabbage
Kohlsprossen -> Brussels sprouts
Krapfen -> sweet pastry, similar to a filled donut
Kraut -> cabbage (typically red and green varieties)
Kren
-> horseradish
Laibchen -> small patties
Lungenbraten ->  tenderloin
Marille -> apricot
Marmelade -> preserves
Mehlspeise -> dessert
Melanzani -> eggplant
Nockerln -> small dumplings
Obers -> cream
Palatschinke -> crepe
panieren -> to bread (in flour, eggs and breadcrumbs)
Rexglas -> preserving jar or glass
Rindslungenbraten -> beef tenderloin
Rostbraten -> broiled or pan fried beef sirloin
Rote Ruebe -> red beet
Sauerkraut -> fermented cabbage
Sauerrahm -> sour cream (15 % fat)
Schlagobers -> whipped cream
Schmalz -> lard
Schwammerln -> mushrooms
Schweinsstelze -> crispy roast knuckle of pork
Semmel -> kaiser roll
Staubzucker -> powdered sugar
Stelze -> knuckle (of veal, pork, etc.)
Sulz -> aspic
Topfen -> a curd cheese similar to American farmers’ cheese
Vogerlsalat -> lamb’s lettuce
Zwetschke -> plum

Autor: ichkoche.at

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Glossary of Austrian Cooking Terms

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