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Without cheese, but with a lot of chemistry
A potato gratin includes cheese and a latte macchiato espresso? They think! Increasingly, restaurants use substitute products.
Treat yourself to something good! Go food! We would like to recommend you a restaurant visit unrestricted. Unfortunately, the consumer center Hamburg has convinced us of the opposite. Who would like to eat a Wiener schnitzel from the pig or a Greek salad without feta cheese? Even crazier: a ham pizza - neither with cheese nor with ham.
Good food has its price. It is not unusual for one or the other restaurateur to resort to frozen and substitute products. Even where 'homemade' is on it, is often not 'homemade' in it. 80% of the food in restaurants comes from the glass, the bag or can.
The easiest way is to have the Italian around the corner invariably. If you want to try something new, always pay attention to the menu . If these read like a phone book, you should be skeptical. No restaurant in the world can offer hundreds of dishes of the highest quality.
A glass of orange juice is not only a real treat in the morning. Freshly pressed, it is rarely offered, but it should be 100% orange. Not correct! Orange juice drinks, orange nectars and diluted orange juices are just cheaper. In most cases, the color already indicates how much orange we actually drink. Orange juice is cloudier, yellowish, sour and fruity in taste. Freshly squeezed juices usually have residues of pulp.
It is hardly easier. What can you do wrong with a glass of mineral water ? A lot! At least if you want to save money. It is not uncommon for cheap discounters to be turned into expensive branded bottles. Still brazen: aufgesprudeltes tap water . Make sure you do not just order 'water' but 'mineral water'. And you can insist that your bottle be opened at the table. Open bottles can be returned.
Green tea requires a special way of making tea. Hardly surprising that this is often replaced by flavored tea. Taste and smell are more intense, sometimes they have a slightly artificial touch.
Cucumbers, tomatoes, olives - all this is part of a Greek salad . On an ingredient is particularly gladly omitted: Feta. It is not uncommon for chefs to use sheep's cheese imitation. It is considerably cheaper than real sheep's cheese. This must come from a geographically protected region from a specific area of Greece. Unfortunately, the imitation product is hardly distinguishable.
A scrambled egg consists of eggs. It's that simple. It's not that easy. Scrambled eggs are often made from egg powder or liquid preparation from the tetra pack. This makes it cheaper and easier to prepare. Not only the taste, the color also suffers. This is much yellower than a scrambled eggs.
A soup homemade style does not just sound better, it also tastes better - as long as it's homemade. Often it comes from the tin or from the glass. The ingredients of instant soups are often of inferior quality. In addition, they are mixed with many colors and preservatives. A homemade soup can be recognized by herbs, onion pieces, juniper berries, allspice granules and and and.
The difference between early and late potatoes? New potatoes are planted and harvested earlier than normal potatoes. New potatoes have a lower starch content and a very thin shell. This can easily be eaten and makes it so popular. Often new potatoes are replaced by potatoes from the old harvest or from the can or the glass.
Is there anything better than the creamy cheese crust of a casserole ? Hardly likely. Just stupid that this is rarely true cheese. More and more often a cheese-like imitation is used for baking. The difference in taste: big. In the optics: low. Pay attention to terms such as 'faux' or 'vegetable fat'.
Sole is an expensive and high quality saltwater fish. With a price per kilogram of 25 €, as filet even 50 €, a restaurateur would have to ask for a correspondingly high price - insofar as the goods offered are also a sole. Sole is often replaced by tropical Tongue, Pangasius or Saithe. The fillets are similar and are usually only visible to the professional. Sole tastes strong, Pangasius rather bland.
Hardly any name is so abused as the ' Wiener Schnitzels '. Only a breaded and baked veal escalope may adorn itself with the regional label. Everything else would be a ' Wiener Schnitzel '. Under the breading, the meat is difficult to recognize. If one cuts the schnitzel, the coloring of the meat reveals whether it comes from the calf. Natural veal is usually darker than turkey or pork.
Whether Prague or Black Forest ham - a good slice of ham comes from the piece. In hefty pasta sauces or on the pizza it is saved like times. Ham imitation or molded meat ham are the meat-like foods. The differences can usually only be recognized by specialists.
We Germans love our coffee. No one is kidding us so fast. They think! If you order a latte macchiato, you rarely get the Italian original. More and more Espresso is replaced by coffee. The normal recipe provides for three layers: milk, espresso, milk foam. Everything else would be a milk coffee.
Real vanilla ice cream recognizes everyone - at the black dots. Half right! The black dots of a vanilla pod can easily be replaced by dye. The same applies to the taste. Sadly, we have to realize that rarely is it real vanilla ice cream. Ice cream with vanilla flavor would be the correct name. Unfortunately, difficult to identify - perhaps due to the yellowish color and the lack of taste.
They are from Belgium or Holland. In heart shape or as a rectangle. Actually, no matter - as long as they are freshly baked. And these are waffles in the restaurant in the rarest cases. More and more often they come out of the box and are heated in the toaster before serving. They taste sticky, neither crunchy nor tasty. At the latest when the smell of freshly baked things missing you should be suspicious.
Homemade cakes - just like grandma's, preferably warm. This request really only fulfills your grandmother. Where 'home baked' is on it is rarely baked in it. Cakes and pies are bought at the wholesale market, thawed and warmed just before consumption. At the latest when biting you will recognize the wrong delicacy.
Not only in winter an absolute delicacy: apple strudel . A leafy shell, a fruity interior - that's how you get it in Austria on the hip. Not with us. Here he comes from the freezer. This is not only cheaper, but also easier. Connoisseurs know the difference in taste: little apple, a lot of cardboard.
