Tatar hat, tatarenhut ( German: tatarenhut ) - a device for cooking fondue , having the form of a traditional Tatar hat. It is made of heat-resistant steel in the form of a cone with spikes. In the lower part of the cap, in its “fields”, there is a gutter for the broth [1] . Distributed in Switzerland , Austria and Saxony , and is also offered in local restaurants.
By type of heat supply can be:
- The original version, existing today, is heated by coal. Its advantage is the uniform distribution of heat over the entire surface of the cap.
- Heated with three burners, as in a conventional fondue oven .
- Electrically heated, while an electric burner (Elektro-Rechaud) can also be used as a rocket launcher [2] .
Usage
Meat, fish, vegetables and mushrooms are chopped into slices of at least 2 mm thick. The broth is poured into the “fields”, often finely chopped raw vegetables are added there. Sliced slices of products are cooked on the spikes of the caps, which are cooked in heat from the caps. The juice released during the preparation of slices flows into the “fields” of the broth. The dish is served with sauces, vegetables, bread, side dishes or snacks such as pickled gherkins, pickled onions.
Links
- Grillen mit dem Tatarenhut auf www.grilltipps.eu, aufgerufen am 18. März 2014.
Notes
- ↑ Tatarenhut at www.tischkochen.com was archived from the original on March 16, 2014.
- ↑ Tatarenhut fondue on gesund-speisen.de archived from the original on March 18, 2014.