Kitchen appliances - stove, oven, microwave, and whatever else is needed!

In the end, when tasting, you just have to weigh: what is missing, what is too much? It’s always about sweet, sour, salty, and the flavor now called "umami," which the brain probably associates with proteins.

If your homemade dressing tastes blander than the store-bought one, try them side by side (rinse your mouth with a good swig of water in between). Then analyze what’s causing it. Less sour? More vinegar! Less salty? More salt! Less sweet? More sweetness! Less watery, but none of the first three? Try Worcestershire sauce (please only the original from Lea Perrin's. The name is not protected, but the imitations are an outrage).

Otherwise, experiment to your heart’s content. Good recipes are cooked through failures.

When you’ve made something really delicious yourself, often in the end without a recipe, that’s when the fun begins.

For the umami taste.

Yes, that tasty, rounded, mouth-filling umami. Unfortunately mainly found in meat products. But soy sauce, mushrooms, dried tomatoes, smoked spices also work, with which you can approach it vegetarian by combination. Just saying.

I also put sugar in kale. Brown sugar. And a little lemon peel, because it goes so well with the caraway seeds, which I add generously. I like to cook pork spare ribs with it. Certainly not classic, but so delicious when cooked until falling-apart tender.

But now we’re hopelessly off topic?
Well then, talking about lemon peel: I bought this long grater called Microplane, which grates hard cheese snow-fine, rasping exactly the top layer of citrus peel very finely as zest, perfectly grates nutmeg... Handheld, small, practical, a must-have.
Does anyone else have it?

And speaking of northern Germany: I make Labskaus in the TM, all in one, with fried eggs from the pan. And my recipe even follows the guided cooking times. I only changed a few amounts and spices. So tasty mash is possible.

Does anyone have a TM who makes baby food in it? It would be predestined for that, just occurred to me.

Other than that, experiment to your heart's content. Good recipes are cooked through failures.

Yeah.... I once put cinnamon into the schnitzel breading, my husband didn't like it that much *g okay it tasted a bit strange, probably something else was missing to balance it out...

I once put cinnamon in the schnitzel breading, my husband didn’t like it that much *g ok it tasted a bit strange, probably something else was missing again to balance it out...

Cumin and chili. Although too much cinnamon can kill everything. But a combination of the three with a moderate amount of cinnamon goes well with meat.

Well then, about lemon zest: I got myself this elongated grater called Microplane, which grates hard cheese snow-fine, zesting just the very top layer of citrus peel as fine zest, perfectly grates nutmeg... Handheld, small, practical, a must-have. Does anyone else have this?

Certainly... we call it a grater here.

all the other grits I have and had were coarser.