For this Rösti you need only potatoes, and an essential ingredient

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Anyone who has ever read James Joyce knows that for these writers Zurich, Switzerland, a retreat was (in times of war), that he died in 1941 there, and is buried (cemetery Fluntern). Each of Joyce’s reader, the time in Zurich, knows that the man is quite fond of the Restaurant “crown hall” ate. Everyone who was there knows that the “crown hall” frying very good hash Browns. Not a few Joycianer will be entered in the consumption of this formal of a wafer-like potato cake in communion with their Idol (in irony of course), where you like when you Enter the premises, the words were muttered, which are the first spoken in the novel “Ulysses”: “Introibo ad altare Dei”. It is the opening formula of the Latin mass of the Catholic Church, there are the words with which the priest enters to the Altar of God. Immediately the “Ulysses was a notorious”, who wished to publish the manuscript or in print, the prison threatened parts of the book were burned in the United States. Long Rösti stood with me on the Index of the non-managed dishes, just like its fatter cousin, the potato pancakes. I was downright afraid of them. Although I found them – they were good – super tasty, but not got home I though they were but simple country kitchen. The last attempt I had to for a few days, not only the kitchen but the whole apartment ventilation and me in serious Trouble with the authorities is that the focus is not to ensure that I put the place under the Grease.

The secret to well-prepared farmer’s kitchen is in the routine of house work. Whereas post-modern upstart chefs (like me), with her in sacred Serious operated, but on news-oriented, and the constant thrill-seeking field research approach itself to such preparations fail, which would have used milk maid with closed eyes and with left Hand handles. We will fail, because the Routine is missing.

in the Meantime, I dared to me, at least on the hash Browns, although they seem to be the more difficult, since the binding is missing (no eggs). A year ago, the wonderfully casual ball round chef Vincent Klink gave me the tip to resolve this apparent flaws. The clinker is, despite its Michelin star is a Swabian folk cooking, and is not limited to its “Wieland height” in Stuttgart and on the television kitchen of the show “ARD-Buffet”.

A tip from the practitioner

He advised me to überpudern the Gera ffelten potatoes with cornstarch to prevent too a lot potato moisture prevents the protein constituents of the tubers at the Verpappen. “And then,” added he, “then give the Rösti time”. With time, the mass of binder and crispy without the Egg. To me is a mystery, as it is the crown hall chefs create, a to the other Portion of hash Browns to cut out and preserve your time management. I can do this in several small pans only a couple of things.

But after all, I can do it. Numerous Experiments with different preparations have taken from me in the meantime, the fear. You can succeed with raw as with cooked potatoes. The main ingredient is actually immaterial, the time.

When using raw potatoes these are dry first time. For that, I will hunt you to the Peel by a Raffel. The result are short strands of 2-3 mm width and approximately 1 cm in length. The I pack well with the Hand and press carefully. Amazing how much liquid comes together there. The significantly drier strands in a bowl and add 1 level TBSP of dry potato starch, the I breaking in with the Hand in the mass.

to determine The ratio is to be difficult the more the potato mass, the more the strength. The mass is at the end in a state between dry and mushy. I salts easily and pfeffere and preheat my pans medium. It is coated, and I stir it never, unlike with wooden kitchen forks.

I’ll give a little grease to the pans – butter fat, or goose or duck lard are my favorites and added 1 heaping tablespoon of the potato mass. Important now, says the clinic: “The mass does not flatten, but leave them loose, she sinks down in the Roasting anyway easily.” The mass should fill the pan just under,. Only if it is not pressed, the cake is crispy on the outside and stays the inside of the locker. Also not works, drove around in the mass with the fork.

I fry them, so in the event of medium-high heat (more of less) until it shows on the outer edge of the Golden Set, the Grilling crackles softly and the resulting cake when Shaking the pan resonates raschelig. Then I let the part gently on a cover slip, put the pan Kopp heister and turn again so that the raw side is now the bottom. So I fry the hash Browns to perfection.

I have worked with the solid as well as with floury potatoes ends, the raw mass is also geraffelte greasy boiled potatoes added (I need not to Express it) and hash Browns with only cooked Gera ffelten potatoes get. Everything works, as long as the mass is only about 20 minutes – then star dressing up the outer batches of Potatoes in the mild heat of the Bratfetts in the Louis C. Maillard described and named after him, a reaction to a Golden crust.

in the Meantime, I know bacon bits or chives mitzubraten. I like to eat my hash Browns with sour cream and smoked salmon. Whether or not James Joyce you ever ate? I need to read in “Ulysses” the Lästrygonen-Chapter. The recipes you will find

topics in this article potato James Joyce in Zurich, Vincent Klink the Restaurant, Catholic Church, priest USA ingredient fat

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Steve King
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