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World Sternkoch Alexander Herrmann reveals his secret ingredient for sauce

15:38  18 january  2022
15:38  18 january  2022 Source:   freundin.de

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Alexander Herrmann is one of Germany's most successful and well-known top chefs. Here he reveals which ingredient should be missing in any kitchen and refined every sauce

Diese Zutat sollte in keiner guten Küche fehlen PR © pr This ingredient should not be missing in any good food PR

Alexander Herrmann is with two Michelin stars and various TV performances one of the most successful and most famous top chefs in Germany - And since October new brand ambassador of Fissler. For Fissler Alexander Herrmann ventilates some of his kitchen secrets and tells which traditional recipe with a modern twist guarantees aha taste experiences at the dining table and what is his secret ingredient for sauces!

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With this secret ing it is immediately any soup better

Which spices do you always have there and there is a "secret as" that you can betray the readers?

Alexander Herrmann: is juniper in gin also a form of spice or is it already a drink? Otherwise, I always have Fleur de sel and a roughly credited black pepper mixture. And a "secret intoity" that I like to recommend is a really good soy sauce . She already has great effects. With good soy sauce I mean a soy sauce, the

is neat and naturally matured in the color. This gives the sauce a sour touch - this perfect Umami taste, an ultimate taste booster. With just a few splashes so sauces, salad dressing or actually every other dish is powerful.

And what is your favorite dish and why?

Alexander Herrmann: definitely pasta dishes, because you can overpress yourself so beautiful and will be absolutely happy.

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Which traditional recipe with modern twist can you recommend passionate hobby chefs from your kitchen?

Alexander Herrmann: This is the "Roulade 2.0". So instead of a classic bovine roulade, a bovine back is sharply advised at the beginning of both sides, so that the meat inside stays nicely pink. Thereafter, the steps are running, which usually belong to a classic roulade also: Cut the onions and gherkins into strips - like to give a few carrote strips. Then slowly fry the diced bacon over medium heat. In the next step, the onions, the carrots and the gherkins added and the whole thing is salted with salt and freshly chopped parsley. This mixture then comes up on the meat on it. The whole thing is supplemented with a beautiful red wine sauce. Only bring to a bit of red wine, add onions and broth and mix well until it turns slightly. In the next step, add a little mustard as well as a small shot from the gherkin water - my insider tip - and you have basically a nice pink roasted beef steak talking with the ingredients of a classic roulade. The court presents both - the tradition in modernity.

One last question: How to stay while cooking?

Alexander Herrmann: left you are always when you are already relaxed. This requires good preparation. It is important to first read the recipe always well and to cope with a plan in the head - and then to be "falling in" in the recipe. Anyone who has made the court more often can easily look forward to cooking. Maybe the recipe will be supplemented by more products next time, which make the court a little unique again. In addition to a well-suited plan, it is the high-quality ingredients and the right cookware that makes perfect preparation only. However, what always helps for casualness at the stove is a glass of wine!

white tablecloths and ice-cold beer from the clay jug - that is the waistbaum .
even if Austria is really very small, and the office of the Federal Chancellor is almost as important there as that of the mayor of Hildesheim, this small country produces incredibly many magnificent Scandals you can read in the Crown Newspaper. And also culinary is the country - in contrast to the new federal states, which have exactly twice as many inhabitants as the small Alps Republic - a giant. And we are really glad that a few Austrians help out culinary here in Berlin.

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