Cuisines
German recipes
Pork, cabbage, rye and precision.
German cooking is precise in a way that suits a written recipe: weights matter, timings matter, and the baking in particular is a technical tradition with very little room for improvisation. It is also more varied than its reputation — the south is closer to Austria and northern Italy than to the north, and the bread culture is among the most sophisticated in Europe, with a rye and sourdough tradition that predates the current interest in both by several centuries. The recipes here cover the slow braises, the pork and the potatoes that the cuisine is known for, and the baking that it should be better known for.
2 recipes
Sauerkraut
Cabbage and carrot salted, packed down and left to ferment under its own brine until it turns sour and keeps.
Seeded Rye Loaf
A dense oval of dark rye and seeds, mixed rather than kneaded because rye forms almost no gluten to work with.