KitchenStudy/ReadingInstructor Resources
OBJECTIVE
This lesson introduces the techniques of poaching and curing through ingredients indigenous to Germany, Scandinavia, and Russia.
SKILLS & TECHNIQUES ADDRESSED
MODELING/ DEMONSTRATION
Each student prepares:
-
Schweinelendchen im Schwarzbratmantel: Pork tenderloin in a dark Bread Crust (page 763) -
Gronkclsuppe: Kale soup with Poached Egg (page 804) -
Stekt Rimmad Lax med Korintscs: Dill Cured Salmon with Sweet & Sour Raisin Sauce (page 805) -
Pelmeni: Siberian Meat Dumplings (page 822)
Read
- Chapter 16: Pages: 742-751 (Germany, Austria, and Switzerland)
- Chapter 17: Pages: 785-795 (Scandinavia and Russia)
Glossary/Notes
Cooking Methods/Techniques
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Instructor Notes:
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