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Wiener Schnitzel

Manfred__101170

The original Vienna Schnitzel (calf), SV 45min. @ 58.5° C, Breading: flour, egg, breadcrumbs sweet red pepper S/ P.

Cauliflower purée, S/ P, nutmeg, butter, cream, served in quiche tart, with Thai basil and truffle. Some sugar snap peas with sea salt.

Sauce (reduction): quick veggie stock, shitake mushrooms (butter fried) sweet red pepper some drops of lemon also served in a quiche tart, since I had some dough left.

All in all, a very enjoyable dinner, all very balanced in taste end texture. The quiche tart was just perfect and blended in beautifully by all levels. The dish called for a nice cold glass of Weiss beer!

Commonly Wiener Schnitzel is served with just French fries or a plain potato salad , what, in my view underestimate the value of the dish to large extend.

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Comments

boris_855476

With all due respect dear Manfred - this photo doesn't show a Wiener Schnitzel - not even by a far shot.

A Wiener Schnitzel is another world.

By the way - You cannot ever produce, also not reheat, a Wiener Schnitzel using SV ever.

Manfred__101170

If you say so...and why do you believe SV would be impossible?

The schnitzel on your picture is one of the usual "death" beat piece of meat, to produce a 1cm thickness and fried in oil just to have it ready to serve in a few minutes. A pity invented in the late 60th For quick service and filling the plate and has nothing to do with the original dish.

brian_martin2001

Everyone loves sous vide and a novel way of cooking, until they mess with grandma's recipe. Then it's "that's not how you do it, how dare you!"

Lorraine_Esterling_1040639

That looks delicious, @Manfred__101170!

boris_855476

@Manfred__101170 Hey, I thought you might like this true original Viennese speciality "Marillenknödel" vulgo: sweet apricot dumplings.

PS: and well prepared Wiener Schnitzel is never thicker then 4 mm (without breadcrumps) thought.

fisher23

Nice job, I'd eat that!

boris_855476

I love SousVide dearly, can't live without - but there are dishes, that simply cannot be made by SousVide like pizza, ice cubes, pommes frittes, GinTonic, e.g.

And Wiener Schnitzel :-)

FrankM_3301

Many things CAN be made with sous vide. The question is SHOULD they be made sous vide. It's all personal preference, but for me, often, traditional approaches produce the result I am looking for. I find sous vide helpful if (a) convenience is the primary consideration (though often sous vide takes longer), (b) if I want to transform tough cuts, (c) some egg cookery, (d) where I need to maintain specific temperatures over time (just mashed for a round of home brewing, for example).

Manfred__101170

To the contrary, I experience sous vide once you have developed a system as a time saver for the day to day cooking. You drop the product in the bath, and go ahead with the additions for the dinner, simply pull it out of the bath and quick sear it if not pre seared. To me an extreme stress relive and time saver to get it all on point on the table.

boris_855476

Originally Wiener Schnitzel is never served with french fries but with parsley potato or potato salad.

Sadly many restaurants give in and offer French fries with Wiener Schnitzel as (especially German) tourists demand so. If they serve it with French fries, you can be sure the restaurant is not one of the best.

FrankM_3301

As I said....personal preference.