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Tips for Expatriates |
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Tips for Expatriates
Lettuce types
German bread and baking tips
Types of oils
Quick reference for the kitchen
Spargelzeit - asparagus tips
by Sara Tsang of the AWCC
There are many kinds of lettuce that are available in Germany. Hopefully this will help you in your enjoyment of a good salad.
Eisberg: The most popular and most readily available lettuce throughout the year is the Iceberg lettuce. It is a crisp head of lettuce with very little flavor, and so it is better to mix it with a green leafy type of lettuce with a more distinctive taste.
Feldsalat: This winter lettuce is also readily available. It has small, dark green oval leaves and is very tender. The problem with this lettuce is that it does not keep fresh for long and must be used within a couple of days. It tends to wilt easily, losing a lot of its crispness. The best way to store it is to put it in an airtight container (yes, they sell Tupperware here) with a layer of kitchen paper to absorb moisture.
Romane: This lettuce is most commonly used for Caesar salads. Its leaves are very long and light green, and it has a very sweet taste. If preparing just a green salad, this is a good lettuce to use together with something more distinctive like the Rucola, which adds a nutty taste to it.
Rucola/Rauke: In English this is known as "Rocket Salad" or Arugula. It has small, dark green, serrated leaves and has a strong, nutty taste. It gives a basic salad a bit more flavor than the average green salad, but can be a bit too strong if eaten on its own.
Raddichio: This almost resembles a red cabbage, but has a crisp flavor. It gives a mixed salad a bit more color with its dark red leaves and goes well with Eisberg lettuce.
Frisée Salat: This has green/yellow leaves which appear very spiky and gives salads a bit more texture. Supermarkets often sell a boxed selection of lettuce which includes this lettuce, together with Raddichio and Feldsalat, which is quite convenient to use. Just add salad dressing.
Cos Lettuce: Cos lettuce is not so commonly found in supermarkets and is only available from March to May and August to October. It has more vitamin A content and provides more calcium than most lettuce.
Postelein: These tender bright green leaves, called Purslane in English, is similar to Feldsalat in taste, and is also a winter lettuce. It goes well with Rucola. They do not wilt as easily, but do store them in an airtight container and wash shortly before use.
by Jenny Taylor-Gaida
Source: "Cooks Along the Rhine", published by the American Women's
Group in Bonn in 1990
and excerpts from Bayer's Surviving and Thriving in Germany
German bread can be divided into the following broad categories, with each bakery offering many variations on these themes:
Weissbrot is made exclusively from white, unbleached wheat flour and includes Teebrot, Französisches Brot (Baguette) and Toastbrot
Mischbrot or Graubrot is made from a mixture of wheat (Weizen) and rye (Roggen) flours
Roggenbrot is a sourdough bread made of at least 90% rye flour
Vollkornbrot or Schwarzbrot is made from whole rye and wheat grains that are cracked or rough-ground
Pumpernickel is made from a special flour. It's very heavy and dark and has its own special taste
Flour = Mehl - a baking challenge in Germany. The gluten content of the wheat is different, so the flour does not react the same in recipes. The numbers on the flour sacks (e.g. 405) refer to the color of the flour. The lower the number, the lighter the color. The darker flour is nutritionally better.
White flour = type 405, 550 - all-purpose. If you have problems try using 3/4 cup flour and 1/4 cup cornstarch for each cup of flour your American recipe calls for. Try sifting 2 or 3 times before measuring, try using a higher oven temp (German recipes call for 190-200°C) or try a German recipe.
Whole wheat flour = Vollkornmeal
Types between whole wheat and plain white - types 1200, 1050, 812, 630, 550, etc.)
Self-raising flour is not available. Instead add 1 sachet of baking powder (Backpulver) per 500 g flour.
Whole rye flour = Roggenmehl - types 1800, 1740
Refrigerated dough - Made by Kraft, called Knack und Back, available in the dairy case. Comes as rolls, croissants, and baguettes.
Frozen dough - Puff pastry = Blätterteig. Pizza dough = Pizzateig. Yeast dough = Hefeteig
These ingredient translations might come in handy:
Baking powder = Backpulver (it's important to remember that German Backpulver is single acting, while American baking powder is double acting. Therefore, use twice as much Backpulver for the same results. In order to get the most from it, add it at the very last with a little flour which you have set aside, right before putting dough in the oven so it will do it's acting in the oven, not in the bowl. Double-acting baking powder is available in some specialty food departments or you could have it sent from home. It last a long time.)
baking soda = "Natron" or "Haus Natron" (get it either from the Apotheke, a Drogerie or in your supermarket in the oil section)
cream of tartar = Gereinigter Weinstein (from a Drogerie)
cornstarch = Speisestärke. Brand names include "Mondamin", "Maizena" or "Gustin" (although not pure cornstarch) or buy Maisstärke (pure cornstarch from a health shop or a pharmacy)
corn syrup is not available in Germany but you can get it in England (Lyle's Golden Syrup) or make your own by heating 1 cup sugar and 1/2 cup water. Boil slowly for 4 to 5 minutes.
oatmeal = Haferflocken
bran = Weizenkleie
wheat germ = Weizenkeime
molasses = Melasse or Rübenkraut (jams section)
lard = Schmalz
vegetable shortening = Pflanzenfett ("Biskin")
coconut fat = Kokosfett ("Palmin")
cornmeal = Maismehl (not Maisgrieß!)
yeast = Hefe (you can find dry yeast in the baking/flour section and fresh yeast in the dairy section)
salt = Salz (if you are looking for fine grain try the Bad Reichenhaller brand. Iodized salt is called Jodsalz.
vanilla = Vanille (available as extract (Extrakt), in bean form (Stange) or as vanilla sugar (Vanillezucker), but is rather expensive.)
sugar = Zucker (look for EG-Qualität, Extra feine Raffinade for regular extra refined sugar. Brauner Zucker is brown sugar, but the moist kind we Americans are used to is not available in Germany. You can usually find it in Holland and Belgium under the brand name "Candico." You can also substitute 1 cup sugar plus 2 tbsp molasses (Rübenkraut). Feinster Zucker is ideal for baking. Powdered sugar is Puderzucker and is the same as American powdered sugar. Sugar for jelly is Gelierzucker
Sweetened condensed milk = gezuckerte Kondensmilch - You can buy 150 g tubes, 400 g cans (Milchmädchen by Nestle) or you can make your own by blending 1/4 cup hot water and 3/4 cups granulated sugar in a blender for about 1 minute, then slowly add 1 1/2 cups powdered milk while continuing to blend. Refrigerate for 24 hours before use.
Vinegar = Essig. There are many varieties for every cooking purpose. Obstessig is closest to apple cider vinegar. Destillierter Essig is white vinegar, very useful for cleaning and soaking away calcium (Kalk) buildup from the hard water, but should be diluted with water for cooking.
by Jenny Taylor-Gaida
Here is a summary of the types of oil you can purchase in Germany and their American equivalents. Those oils high in essential fatty acids (polyunsaturated fats or EFA) are the healthiest since they contain the most vitamins. They should not be heated to high temperatures (i.e. for frying, deep frying, grilling, etc.) simply because the vitamins are then destroyed.
Pflanzenöl = vegetable oil (a combination of various oils, depending on the brand), low in EFA, neutral taste, can be used for everything - including frying.
Olivenöl = olive oil (look for the words "extra", "extra vergine" and "kaltgepresst" on the label), low in EFA, very distinct fruity taste, can be used for everything - including frying and grilling at high temperatures.
Maiskeimöl = corn oil, high in EFA, mild taste, can be used in salads, cold food - not for frying at high temperatures.
Sonnenblumenöl = sunflower oil, high in EFA (after safflower oil, the next highest linoleic acid content), mild taste, don't heat too high
(Färber) Distelöl/Safloröl = safflower oil, highest EFA of all oils with 70% linoleic acid, mild taste, don't heat too high
Diätspeiseöl = diet oil ("health" oil) - this can be any or a combination of oils, but must have a linoleic acid of at least 70%, high EFA, mild taste, don't heat too high.
Sojaöl = soybean oil, high in EFA, mild taste, can be used in everything, usually is a component in most vegetable oils
Erdnußöl = peanut oil, high in EFA, mild taste, used in Chinese food, don't heat too high
Leinöl = linseed oil/flaxseed oil, high in EFA, distinct taste, must be used quickly or the taste becomes unpleasantly sharp
Sesamöl = sesame oil, medium EFA, very distinct taste, used to add characteristic flavor to Asian dishes
Rapsöl = canola oil, high in EFA, plus Vitamin A and carotene, mild taste, don't heat too high
Weizenkeimöl = wheat germ oil, high in EFA, plus Vitamin E and B, fine wheaty taste, buy fresh and use quickly, used in cold foods, exposure to oxygen destroys the Vitamin E
Traubenkernöl = grape seed oil, fine and usually distinct flavor, best used for adding a special note to salads.
| Herbs and Spices | |||
| Allspice | Piment | Mace | Muskatblüte |
| Anise | Anis | Marjoram | Marjoram |
| Arrowroot | Pfeilwurzelmehl | Mint | Minze |
| Basil | Basilikum | Mustard | Senf |
| Bay Leaves | Lorbeerblätter | Nutmeg | Muskatnuß |
| Capers | Kapern | Onion | Zweibel |
| Caraway Seed | Kümmelsamen | Orange Peel | Orangenschale |
| Cardamom | Kardamon | Oregano | Oregano |
| Cayenne Pepper | Cayenne Pfeffer | Paprika | Paprika |
| Celery Salt | Selleriesalz | Parsley | Petersilie |
| Celery Seed | Selleriesamen | Pepper | Pfeffer |
| Chervil | Kerbel | Pepper Corns | Pfefferkörner |
| Chili Powder | Chili-Pulver | Peppermint | Pfefferminze |
| Chives | Schnittlauch | Poppy Seed | Mohnsamen |
| Cinnamon | Zimt | Rosemary | Rosmarin |
| Cloves | Nelken | Saffron | Safran |
| Coriander | Koriander | Sage | Salbei |
| Cumin | Kreuzkümmel | Salt | Salz |
| Curry | Curry | Savory | Bohnenkraut |
| Dill | Dill | Sesame Seed | Sesam |
| Fennel | Fenchel | Spearmint | Grüne Minze |
| Garlic | Knoblauch | Sugar | Zucker |
| Ginger | Ingwer | Tarragon | Estragon |
| Horseradish | Meerettich | Thyme | Thymian |
| Juniper Berry | Wacholderbeeren | Turmeric | Gelbwurz/Kurkuma |
| Lemon Peel | Zitronenschale | Vanilla | Vanille |
|
Miscellaneous |
|||
| Bouillon | Fleischbrühe | Nuts | Nüsse |
| Bread crumbs | Paniermehl | Almonds | Mandeln |
| Clarified butter | Butterschmalz | Hazelnuts | Haselnüsse |
| Corn meal | Polenta/Maisgrieß | Peanuts | Erdnüsse |
| Cream of tartar | Weinsteinsäure (from the Apotheker) | Walnuts | Walnüsse |
| Cream of wheat or Farina | Grieß | Oatmeal | Haferflocken |
| Meat tenderizer | Fleischzartmacher, Fleischweichmacher | Oil | Öl |
| Molasses | Melasse, Rübenkraut | Pinto beans | Wachtelbohnen |
| MSG | Glutamat | Prunes | Backpflaumen |
| Milk, powdered | Voll/Magermilchpulver | Raisins | Rosinen/Weintrauben |
| Pine nuts | Pinienkerne (available in the Reformhäuser) | Tapioca, pearl | Sago |
Germans have a love affair with asparagus every spring, as evidenced by the mounds of the stuff in the local markets and the lunch and dinner specials on restaurant menus everywhere. Not only is the white asparagus here delicious, it's packed with vitamins A and C as well as iron and calcium - all at 20 calories per 100 grams (not counting the melted butter or Hollandaise sauce it is usually served with). It's also a natural diuretic and said to be an aphrodisiac.
The most expensive asparagus (Klasse Extra) is absolutely white with straight stalks at least 2 cm thick. This asparagus has never seen the light of day, since it is harvested in the early morning when the heads are just starting to dent the topsoil. The heads of less expensive varieties exhibit a purple or pink color and the stalks may be slightly bent and not as thick. Green asparagus, which is allowed to grow 25 to 30 cm above the ground, is also increasingly available here.
When you buy asparagus, check that the cut ends are moist and the heads closed and firm. For a main course, buy about one pound per person. It can be kept in the refrigerator up to four days, but make sure it is wrapped in a moist kitchen towel.
To prepare, first cut off the tough ends and, using a vegetable peeler or a special asparagus peeler, cradle the asparagus in the palm of your hand and start peeling from just below the head. Save the peelings to make asparagus soup. Bring water to a boil in either a deep saucepan or an asparagus pot (for which you first have to bundle and tie it with kitchen string to keep it standing upright) and add roughly 2 tablespoons of salt, 1 tablespoon of sugar and 2 tablespoons of butter. Simmer for about 20 minutes, testing for tenderness with a fork. Serve with boiled new potatoes, drawn butter or hollandaise sauce, and a selection of smoked and cooked hams. The rest of the cooking water, together with the stock you've made from the peelings and any leftover asparagus, can be used the next day to make asparagus soup. You can use the Spargelsuppe mix from Maggi or Knorr, but you can also make a roux with butter and flour and stir in the asparagus stock if you prefer homemade. Leftover asparagus is also delicious as a salad with a simple vinaigrette dressing and chopped hard-boiled eggs if desired.
Enjoy, but hurry! Spargelzeit is over at the end of June.
© Jill R. Sommer, May 2001
Last update: July 2006