Waching daily Feb 1 2019

Hi and welcome to our Channel. Last week you got to know 8 different ways of

serving schnitzel here in Germany. This week will be cooking. If you don't know me yet -

my name is Marta from Cooking the World and I'm food guide here in Frankfurt. On this channel we help people

who like to cook, eat and travel to find traditional recipes and places to eat

traditional food. Remember that in the description box down below you're gonna

find all the recipes. So further ado - Let's just start! The first two sauces that we are going to make

is the cream one and the mushroom with bacon one. For the first one we're gonna need some

butter, chopped onion, wine and vegetable stock as well as cream - to make it creamy

and beurre manié to thicken the sauce and for the mushroom sauce we're gonna need

butter, onion, bacon, wine, mushrooms, cream and beurre manié. To prepare the sauce

you're gonna need non-sticky pan that you were heated up and melt the

butter. On the pan further away so the right one we will be preparing the cream sauce

and on the other one the mushroom and bacon one. As soon as the butter melted

we're gonna add some onion with salt and we're gonna fry them until tender. I am

using here a medium low heat. As soon as the onions are soft they ready for wine

and as soon aa they are ready you're gonna give it to them I added the wine to the

panel of the cream sauce the other one has two extra ingredients

and those are bacon and mushrooms at this point the onions for the cream

sauce fried for a bit and as you see: we've got a little bit over 1 tablespoon

of liquid in the pan and as soon as that happens - they are ready for stock. As soon

as the mushrooms are tender we can add the wine I think at this point Julia

Child would get very upset by watching me how I fry my mushrooms. But that's the

German way - don't blame me! At this point the onions for the cream sauce are ready

for the actual cream. We want to stir the whole

thing and let the liquid evaporate a bit. And at this point also the mushrooms are

ready for the stock and after two to three minutes you can add the cream

there as well at this point you still want to reduce both of the sauces for

another three to five minutes. Most of the recipes I just strain the sauce to

remove the onions I feel actually pretty sad for the onions, so I'm just gonna

blend them. Plus why would you want to get rid of something as tasty like an onion

now you want to put the sauce back to the pan and heat it up. The mushroom

sauce is ready for thickening. Remember to add beurre manié to very hot liquid and

look at this it doesn't only smell nice but it's also beautifully thick At this

point also the cream one is ready for beurre manié!

Look at me multitasking! Two cooking spoons, two pans - I think I can only

multitask while cooking. If you feel that one of the two sauces got too thick you

can add some milk. Okay so this is the thickness we want. Have a look! Isn't that

beautiful? If you like you can add additional

seasoning at this point I wouldn't go with anything else then salt pepper and

paprika powder. Oh my gosh! That was a feast! Look at this and now it's time to

show you my favorite - Schnitzel with fried onions for the sauce as you can

see we're gonna need pretty huge amount of butter

Oh but well, nothing tastes so good like butter right? At this point the butter is

melted and we're gonna add the onion that is cut in bigger chunks. I really

like it this way. We also gonna add some salt and we're gonna let it simmer.

I tend to believe that extraordinary food needs time to cook. So you want the

onions to simmer up to the point that they get really brown, so they look like

caramelized. Put the heat to the medium-low and just

enjoy the smell after the onions get soft and tender they're ready for wine

and now you want to let them rest for about 20 minutes. So this how the onion

looks like after 10 minutes of simmering and here you can see how it's supposed

to look like at the end. I feel like schnitzel with the onion sauce

is just the best thing you can ever have.

And straight after this we gonna make the Gypsy Sauce!

As soon as the butter melted we're gonna add some onions and

salt. When the onions are tender and soft we're gonna add the peppers and we're

gonna fry the whole thing for about 5 minutes. Usually I add some water when I

fry the peppers when the peppers are soft and tender we're gonna add some

wine and as soon as it evaporates we gonna add the roast sauce. As soon as the sauce

cooks we're gonna add some gherkins and at this point your sauce is ready

remember that you can make the sauces ahead of time and store them in the

fridge. When reheating you can add some milk to the creamy ones, butter to the

onion one and water to the gypsy one.

Let me know how did I do in this video by clicking like or even subscribing to our Channel!

Next week I will be taking you back to the streets of Frankfurt and I will be

showing you the street food that is available here. So stay tuned for that!

But wait on the screen you will see also 2 other videos I would like you to watch next!

I wish you happy and healthy in the next one. Bye!

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Why Arsenal failed in a transfer deadline day move for PSG's Christopher Nkunku - Duration: 3:05.

 Arsenal have been left frustrated in their attempts to add Christopher Nkunku to their deadline day capture of Denis Suarez

 Having landed Suarez on loan from Barcelona, the Gunners were hoping to strike a similar deal with Paris Saint Germain for Nkunku, who boss Unai Emery knows well from his time in the French capital

 But after prolonged and complicated talks this week, the two clubs could not agree on the terms of the loan deal and specifically what the purchase option would be in the summer

 Arsenal wanted to loan the youngster with an option to buy of around £18 million, but the French champions wanted the figure to be far higher than that, something Arsenal wouldn't agree to as they are far from guaranteed of securing Champions League football next season

 With finances at the Emirates tight due to a spiralling wage bill and two successive years of Europa League football, the north London club do not want to commit to anything at this point

 It is likely, however, that the Gunners will make another move for Nkunku in the summer - when he will have just one year left on his deal at the Parc des Princes

 Arsenal have been scouting the 21-year-old for some time, well before Emery arrived - with Arsene Wenger a keen admirer of the French midfielder's talents

 The club's chief scout in France, Ty Gooden, has drawn up an extensive profile of the young midfielder during the past two years - with Arsenal initially viewing him as a potential target for the summer anyway

 And speaking earlier in the week, Nkunku's agent hinted that the player would be happy to wait for his move to the Emirates

 "His situation will be evaluated in June," Jose-Pierre Fanfan. "Then he will have just one year left on his contract, and his situation will need to be evaluated

 "He is a young boy, who needs to play, enjoy himself, and to sign up for a project for the long term, that is what he is looking for, and he was in that phase with Arsenal but it looks complicated

If we have to wait, then he is ready to do that, he will wait."  Keep up to date with the latest news, features and exclusives from football

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