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Cooking Sauerbraten at Coledampf’s and Companies

Listed under Cooking Course in Berlin, Germany.

  • Photo of Cooking Sauerbraten at Coledampf’s and Companies
  • Photo of Cooking Sauerbraten at Coledampf’s and Companies
  • Photo of Cooking Sauerbraten at Coledampf’s and Companies
Photo of Cooking Sauerbraten at Coledampf’s and Companies
Photo by Sherry Ott
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Karina, my friend and Berlin expert, had suggested that I try out this cooking class in Kreuzberg in order to learn about some classic German dishes. Since she was also a closet sauerbraten lover – she invited herself long. Smart lady.

Together we entered Coledampf’s and Companies store/classroom. As I entered and started looking around the shop, my eyes focused in on the details – the space was industrial, metallic, and beautifully designed. This wasn’t just a cooking classroom – it was more of a creative space for food lovers and chefs. The cleverly designed store section sold high quality pots/pans and cooking accessories to restaurants and uber foodies. However the space also included a lunch café, a coffee bar, and a cooking ‘classroom’. Somehow this all fit together seamlessly as a shrine to food.

Sauerbraten History

As I oohed and ahhhhed about the tables made out of doors and saw horses, the chairs, and the store design, Chef Ralf ensured we all had some coffee and instructed us to site down for a little sauerbraten history before we started the hands on work.

Sauerbraten has been around for over 1000 years and was originally a way to preserve food without refrigeration. It became a popular way to keep meat and Ralf told us that originally it was made with horsemeat. It is of utmost importance that the marinade ingredients be of high quality and that you provide ample marinade time – 48 hours minimum. The sauerbraten we’d be cooking today had been marinating for 4 days!

Read more on Ottsworld.

Written by  Sherry Ott.

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