Danish Cuisine

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Danish- Cooking and Food

Overview of Danish Cuisine History
The Danish cuisine is characterized by consistency, as most of the dishes are loaded with fat. It is based on fish, meat and carbohydrates. The climate of the country has determined this kind of diet.

The main influences came from France, Germany, Spain, Italy, and Greece and even from Asian countries, such as Turkey, Pakistan, China and Thailand. Some of these countries affected directly the Danish cooking style. Others are just well represented in the restaurants from Denmark.

Until the industrialization, Denmark was a country that put a great accent on the agriculture. The foods were made either from the ingredients that could be found in the surrounding areas, or from items that could be bought nearby. The dishes that were prepared then are still part of the actual traditional cuisine of Denmark. Most of them include dairy products, meat, fruits, beverages, such as beer and the essential bread.

The cold climate during the winters has determined the need to prepare foods that could be preserved for longer periods of times. Hence, the majority of the traditional dishes do not contain fresh fruits or vegetables. People usually made use of ingredients that could be found during the current season. Also, the geography of the country influenced the cooking style. People that lived on Denmark’s islands preferred to use the local ingredients, rather than importing other ingredients, fact which would have required additional costs and time.

Danish people do not eat out often, because the prices are high in the restaurants. They prefer going to such places only on special occasions. When they do, however, they spend much time in the restaurants. Usually, Danish people go there from 6 PM until 11 PM. Meanwhile, they consume many dishes and beverages. Besides restaurants, the cafes are also popular for this activity. These places feature many snacks and beverages that range from coffee to beer.

Cuisines of Denmark


By Geographic Area and Style:

The cuisine of Denmark is rather homogenous. The cooking style of the Danes was affected in time by many nations, but this fact has not determined great differences from one region of the country to another. A northern region of Germany was a long time ago under the domination of the Danes. Many people that have Danish origins still live in that region and this explains the strong influence of Germany. Another fact that determined the Danish cuisine to act as a whole is the importance that is given to the traditional foods. People like more to consume the national dishes, rather than importing ingredients to prepare new foods.

However, recently a difference between the traditional and the modern cuisine of Denmark can be noticed.

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Danish Food Glossary
Finding the ingredients for a Danish Recipe is not so easy when you do not know the names of the ingredients. Take time to make a list of ingredients and the name they may be found under at the Local Markets.


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Preparation Methods for Danish Cooking
The preparation techniques that predominate are smoking and pickling. The foods that are prepared in this manner preserve better in time and as the fresh fruits and vegetables lack from most of the dishes, these preparation methods are preferred by people from Denmark. Of course, the other cooking techniques, such as boiling, baking, frying, roasting, salting, seasoning and drying, are used, too. Each dish involves the use of one or more of the techniques mentioned above. Furthermore, the ingredients that are added to a dish may undergo several processes.

Special Equipment for Danish Cooking
Most Danish dishes don’t require you to purchase any special tools. However, having a coffee grinder helps with roasting and grinding spices and maximizes their volatile oils, which, in turn, provides your food with more flavor.

The cooking equipment that is used in Denmark is similar to that one that can be found in a typical European kitchen. Usually, the utensils that are used to prepare, store and serve the dishes comprise of kitchen knives, forks, tablespoons, teaspoons, food scoops, turners, juicers, boxes for spices, grinders for spices, graters, food containers, pans, trays, pans, bowls and devices for measuring the weight of the ingredients that are added to a dish, such as food scales. Also, the kitchen thermometers may prove to be useful when cooking at a certain temperature is desired. Overcooking is avoided, this way.

Danish Food Traditions and Festivals
The traditions in Denmark range from daily habits to more important events and holidays. The traditional breakfast usually includes bread on which butter is spread, cheese, jam made of strawberries and coffee. Wienerbrød is one of the pastries that are consumed at breakfast. The beverage that is most likely to be drunk at breakfast is bitter.

Det kolde bord is the traditional Danish meal that usually is based on cold served dishes. Herring is most likely the ingredient of the first dish that is served at this meal, while the second dish varies, although most of the types are based on meat.

The traditional dinner is named Aftensmad features complex dishes.

Julefrokost is the name given to the Christmas meal. People gather and go to restaurants on this occasion. Music and dancing is an important part of this event and the party songs cannot miss.

Also, Danes organize many festivals to honor their traditional foods and beverages. Some of the most important events are: Shrovetide and the Easter. People prepare special dishes on these occasions.

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