{"id":22596,"date":"2022-05-20T11:40:33","date_gmt":"2022-05-20T11:40:33","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=22596"},"modified":"2022-05-20T11:57:49","modified_gmt":"2022-05-20T11:57:49","slug":"der-kessel-ist-wieder-in-mode","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/der-kessel-ist-wieder-in-mode\/","title":{"rendered":"The kettle is back in fashion!"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Cooking can be a really tempting experience for anyone, and friends and guests in your restaurant will love to see something special being created for them on the fire. However, one thing is important for a good kettle meal, fresh and juicy meat!<\/strong><\/p>\n\n\n\n

Most restaurants have realised that cooking in a kettle attracts diners, and you can bring out the best flavours in a well-stocked kettle, while taking your guests on a nostalgic trip back in time that everyone will look back on with pleasure.<\/p>\n\n\n\n

The secret of good boiler food<\/h2>\n\n\n\n

Any home or restaurant chef who loves his stomach will definitely agree on one thing. The secret to any dish, but especially a kettle dish, is clearly the fresh and succulent meat. It is all the more important that it is sourced from a reliable place where we are not disappointed with the quality and can shop again and again.<\/strong> For Gastro Genius<\/strong> it is important to show you that the stew is made unforgettable by the good ingredients, so you will find in our Webshop<\/a> everything you need for a delicious stew.<\/p>\n\n\n\n

Why is it worth selling kettle dishes?<\/h2>\n\n\n\n

The kettle food is on a low heat and cooks slowly, so you don't have to stand by and stir it all the time, but it will still be tastier than the food in any of our grandmother's pots. Even though it's prepared in large quantities, it's still one of the tastiest dishes. In a restaurant, it's worth setting up the cooking area in the centre of the room so that guests can see it being cooked, and this will also spread the flavours and atmosphere. Most chefs use a lid, so you can avoid the weather despite the rain.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Outdoor cooking in garden restaurants is widespread in many parts of the world. Even at home in the garden for the barbecue set up on it, the smell of charcoal and the delicacies cooked on it will be around all summer long. More and more chefs and owners are also building open fires in their kitchens because they add a special flavour to the food. <\/strong>A fresh young Chicken<\/a>, a freshly caught Fish<\/a> or Honey-sweetened vegetables<\/a> saut\u00e9ed over the fire with a little oil is a real temptation and you hardly have to work with it.<\/p>\n\n\n\n

Families gather on holidays, barbecue or cook in a cauldron, while restaurateurs are drawn to the outdoors and set up their own special places for this. For a larger number of people it is worth cooking over a large fire, once the fire is lit we can cook a huge amount of food on it.<\/p>\n\n\n\n

Which dishes do we cook in the kettle?<\/h2>\n\n\n\n

Stews or rich soups are popular. Meat dishes such as cellar stew, fish soup, beef goulash, bean goulash, \u201eSz\u00e9kely\u201c cabbage, pork trotter goulash, Bean tripe<\/a> are the most popular kettle dishes. many people believe that meat dishes are particularly good for the smoky flavour, cooking in a kettle brings out a new spice flavour. Stews are very nutritious and inexpensive. With fresh home-made bread and pickles, there is hardly anything as tasty.<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Things to know about the boiler<\/h2>\n\n\n\n

We distinguish two types of kettles: a wider bottom for mainly fish dishes and a narrower bottom for other meat dishes.<\/strong> The cast iron kettle was widely used, but the great invention came in the 20th century in the form of an enamelled kettle, so the meat no longer burned, it was easier to stir and therefore the meat did not fall apart. When choosing the type of meat, it is worth taking a closer look at the cooking time. Nothing should be cut too small so that it does not crumble or overcook. The important thing is to put the ingredients into the kettle at the right time.<\/strong><\/p>\n\n\n\n

The safe recipe<\/h2>\n\n\n\n

Whether you are cooking in a kettle for the first time or you are already an experienced fireman, it is essential to view the reliable offers from Gastro Genius<\/a>, so you can safely prepare delicious food for your friends or guests.<\/p>\n\n\n\n

If you are interested in more topics related to outdoor cooking, read our Articles about grilled meat<\/a> and discover our cooking tips!<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Cooking can be a really tempting experience for anyone. Friends and guests in your restaurant will love to see something special being created for them on the fire. One thing is important for a good kettle meal though, fresh and succulent meat! Most restaurants have realised that cooking in a kettle attracts guests, and you can cook in a<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":22610,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[630,638],"tags":[718,636,716,717,719],"class_list":["post-22596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artikel","category-nachrichten","tag-gartenrestaurants","tag-gastronomie","tag-kessel","tag-kessergerichte","tag-kochtipps"],"yoast_head":"\nDer Kessel ist wieder in Mode! - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Im Kessel zu kochen ist immer ein gro\u00dfer Erfolg, erfahren Sie die Tipps von Gastro Genius, um das perfekte Kesselgericht zuzubereiten.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/der-kessel-ist-wieder-in-mode\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Der Kessel ist wieder in Mode!\" \/>\n<meta property=\"og:description\" content=\"Im Kessel zu kochen ist immer ein gro\u00dfer Erfolg, erfahren Sie die Tipps von Gastro Genius, um das perfekte Kesselgericht zuzubereiten.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/en\/der-kessel-ist-wieder-in-mode\/\" \/>\n<meta property=\"og:site_name\" content=\"Matusz-Vad Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MatuszVad\" \/>\n<meta property=\"article:published_time\" content=\"2022-05-20T11:40:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-05-20T11:57:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2022\/05\/goulash-soup-wood-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"501\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Matusz-Vad\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Matusz-Vad\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/der-kessel-ist-wieder-in-mode\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/der-kessel-ist-wieder-in-mode\\\/\"},\"author\":{\"name\":\"Matusz-Vad\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/4cdae7d2e14be40387f16888b3fd0318\"},\"headline\":\"Der Kessel ist wieder in Mode!\",\"datePublished\":\"2022-05-20T11:40:33+00:00\",\"dateModified\":\"2022-05-20T11:57:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/der-kessel-ist-wieder-in-mode\\\/\"},\"wordCount\":704,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/der-kessel-ist-wieder-in-mode\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2022\\\/05\\\/goulash-soup-wood-1.jpg\",\"keywords\":[\"Gartenrestaurants\",\"Gastronomie\",\"Kessel\",\"Kessergerichte\",\"Kochtipps\"],\"articleSection\":[\"Artikel\",\"Nachrichten\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/der-kessel-ist-wieder-in-mode\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/der-kessel-ist-wieder-in-mode\\\/\",\"name\":\"Der Kessel ist wieder in Mode! 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