Ludger Fischer

„Ein köstliches Buch, das sich wie ein Schmöker liest!“ 
Elke Heidenreich, Kölner Stadtanzeiger 

„Sprachgewandt, wissensgesättigt und mit trockenem Humor trennt Ludger Fischer bei den überlieferten Mythen die Spreu vom Weizen.“  Main-Post

Küchenirrtümer, Hamburg 2020, ISBN 978-3-95510-218-0

Mann kocht! Irrtümer, Vorurteile und Halbwahrheiten über Kerle am Herd, Köln 2012, ISBN 978-3-8479-0510-3 Prospekt Sommer 2012

Noch mehr Küchenirrtümer, Taschenbuchausgabe, München 2012, ISBN 978-3-4922-7287-2

Neues Kleines Lexikon der Küchenirrtümer, Bertelsmann Buchclub-Ausgabe von "Noch mehr Küchenirrtümer", Rheda-Wiedenbrück 2011

Küchenirrtümer, Hörbuch (inkl. Hörprobe), Frankfurt a.M. 2011, ISBN 978-3-8218-6354-2 Interview (Audio-Datei);

Kleines Lexikon der Küchenirrtümer, Taschenbuchausgabe, München 2011, ISBN 978-3-4922-5829-6;

Noch mehr Küchenirrtümer, Frankfurt a.M. 2010;  ISBN 978-3-8218-6513-3Inhalt und Beispielseiten; openlibrary;

Kleines Lexikon der Küchenirrtümer, Bertelsmann Buchclub-Ausgabe, Rheda-Wiedenbrück 2009;

Kleines Lexikon der Küchenirrtümer, Frankfurt a.M. 2009,  ISBN 978-3-8218-5700-8;Inhalt und Beispielseiten; openlibrary;

Pressestimmen zu „Küchenirrtümer"  (Osburg-Verlag 2020):

Lovelybooks, Kaddi, Mai 2020
Kurzmeinung: Sehr unterhaltsame und interessante Lektüre!
Kurzweilig und lehrsam
"Wollust und Völlerei sind Strategien des Teufels, sein Werkzeug aber sind Bratkartoffeln. Die Methode der Zubereitung ist dabei weitgehend unwichtig, auch wenn Bratkartoffelfreunde und Freunde von Bratkartoffelfreunden das ganz anders sehen." Wieder was dazu gelernt. Der Autor des Buches "Küchenirrtümer" aus dem @osburg_verlag widmet sich mit sehr viel Humor und Leidenschaft den vielen Ratschlägen und Weisheiten der Küche. Ob der Theorie, dass Bratkartoffeln dick machen, Alkohol beim Kochen verdampft oder Gurken bitter werden, wenn man sie in die falsche Richtung schält. Bei der Lektüre der einzelnen Beiträge musste ich wirklich oft schmunzeln und war überrascht, wie viele dieser Ratschläge mir auch schon von Mutti oder Freunden gegeben wurden. Mit Fakten und viel Hintergrundwissen widerlegt er gekonnt und sehr kurzweilig all diese Weisheiten, die sich nach und nach alle als Irrtümer entpuppen. Das Buch ist nicht nur für leidenschaftliche Köche zu empfehlen, sondern auch all den Leuten, die (Corona-bedingt) jetzt ihre Kochleidenschaft entdeckt haben.

ekz Bibliotheksservice, Mai 2020
Buchhandlung HundtHammerStein, Berlin, Juni 2020: "Der Philosoph, Lebensmittelexperte und Hobbykoch Ludger Fischer rüttelt in seinem neuen Buch auf unnachahmliche und humorvolle Weise an Küchenirrtümern und Binsenweisheiten rund um Töpfe und Herde. Ein Buch für Kenner und Genießer ebenso wie für Anfänger und Abenteurer. Das Buch für jede Küche."

ZDF-Drehscheibe: Küchenmythen, Teil 1, 24. Juni 2015; Teil 2, 15. Juli 2015
VOX, Wissenshunger, 9. April 2009. Der 13-minütige Beitrag zu Küchenirrtümern beginnt nach einer Minute.
Videos zu den Themen Alkohol, Eier, Fleisch, Kartoffeln, Küchenhygiene, Mehl, Nudeln, Salz, Töpfe und Pfannen

Pressestimmen zu „Mann kocht!":
mdr-figaro; Das Kulturradio. Annette Militz: Der kochende Mann - Ein Gang durch die Klischeeküche, 5. September 2014
n-tv.de, Heike Müller: Darf man Grillfleisch einfrieren?, 16. Juli 2013
Leser-Welt, Mai 2013
Bremer, 26. Februar 2013
Gourmet-Kritik, 5. Februar 2013
n-TV.de, Jana Zeh, Schenk ein Buch, 18. Januar 2013
Ebook-Geheimtipp, 14. Januar 2013
Buchkultur 145, Wien, Schräg kulinarisch, Dezember 2012
Idées liquide et solide, Vincent Pousson: Quand le Guide des Pneus dérape ..., 27 Novembre 2012
Etage, Matthias Wiemers, 15. Oktober 2012
Lesertreff, Marina Teuscher, 8. Oktober 2012
Bon vinitas, Dieter Simon, 24. September 2012
ebooksofa, 23. September 2012
bilanda, Leseprobe. Die ersten 22 Seiten, September 2012
SR3, Saarlandwelle, 15. September 2012
BISS. Kulinarische Zeitung. Jörg Zipprick: Wenn Männer zu viel kochen, 15. September 2012,
Radio Rheinwelle, Elisabeth Jost-Dahlhoff, 12. September 2012
Radio Energy Rhein-Main, 11. September 2012
Main-Echo, Martina Himmer: Die Spezies Mann erobert den Herd, 22- September 2012
Schweizer Familie, 6. September 2012
Radio Sunshine, September 2012
HR1, Hessischer Rundfunk, 29. August 2012
Radio Leipzig, 25. August 2012
Werdener Nachrichten, Die Schau der Kerle am Herd, 17. August 2012
WDR Fernsehen, daheim+unterwegs, 16. August 2012

L'homme qui fait la cuisine

L’Espagnol Quique Dacosta ne ment pas quand il sert des fausses truffes, mais je refuse de l’appeler cuisinier… Voici la recette de sa fausse truffe : 160 grammes de gélatine, 12 grammes d'huile de truffe, 500 grammes de lait de soja, 800 grammes de Mannitol. Pas cher à produire, mais est-ce bon?… 800 grammes, ce n’est pas une faute de frappe. Le fabricant recommande deux grammes par kilo de nourriture, et 4-6 grammes pour des « cas exceptionnels »… Le Mannitol est un Polyol, E 421… C’est aussi un médicament… Il est utilisé après des pertes de sang et d’eau. Les effets secondaires sont des maux de tête, des nausées, des diarrhées, des vomissements, des tremblements. Ceci ne sont pas des allergies, mais la réaction conséquente du corps après avoir avalé un dosage élevé. Il est déconseillé de manger plus que 50 grammes par jour. Si vous avez l’intention de manger chez Quique Dacosta, renseignez-vous auprès de votre médecin ou votre pharmacien.


Myths and mistakes in the kitchen. 2 examples of severe kitchen myths:

Alcohol evaporates when it’s cooked
Well, not really. At least, not as quickly as you might expect.
What constitutes a boeuf Bourguignon (beef in a Burgundy sauce), a carbonnade à la flamande simmered with sweet beer, or a coq au vin are the delicate flavors, which are bound into the sauce by the alcohol.
That said, anyone who cooks for children (or for alcoholics) should be careful with the quantities of alcohol. Alcohol is definitely not as volatile as it may appear. It's not true that “the small amount of alcohol has long since been boiled away by the time the meal is on the table. “
Pure (and only) pure alcohol boils at a temperature of 78 degrees Celsius. However, mixtures containing alcohol and other liquids, primarily water, only boil right before reaching 100 degrees due to the water content. All alcoholic beverages that are drunk or used in cooking have an alcoholic content of 9 percent (Belgian beer), 12 percent (wine) or at most, 40 percent (all kinds of schnapps). Thus, they have a water content of up to 91 percent, which works against the alcohol’s evaporation (boiling off).
Anybody who drinks mulled wine at a Christmas market can see this. The mulled wine is kept at warm for hours in ugly crock pots, but it still contains enough alcohol to give you a warm and fuzzy feeling.
Studies at the University of Idaho determined the exact values.  A simmering sauce,  or a soup laced with wine or schnapps, still contained up to 85 percent of the alcohol added (in the first minutes).  As expected, longer cooking times led to lower percentages.  After simmering for half an hour, 35 percent of the alcohol remained, but even after two and a half hours, a sauce still contained five percent of the original amount of alcohol.  So, please watch it!

Searing (at high heat) guarantees a juicy roast
It would have been so nice and simple: the hotter the fat, the juicier the roast. Through decades of propaganda, producers of vegetable oil have managed to persuade not only housewives, but also chefs and even the founders of a steakhouse chain, that searing meat and then cooking it at the highest possible temperature will inevitably lead to a juicy roast or steak.
According to this theory, the heat can’t be high enough. What am I bid? 140 degrees Celcius? 180 degrees, 200 degrees? Even the molecular gastronome, Hervé This-Benckhard opined that "a roast must be cooked at high temperatures, if it is to be good: The oven must be preheated and the meat must be brushed with oil."
It is said (not by This-Benckhard, but by almost everyone else) that the pores would be closed at these temperatures and that the meat juices would be prevented from escaping.
The alleged "closing of the meat's pores" have left a large gap in our collective consciousness. Common sense drips and flows out of this gaps, and we have been talked into believing that a meat "crust" is a type of plastic wrapper which prevents meat juices from escaping. Even the author of a book, whose title (Fleisch sanft garen bei Niedrigtemperatur [Cooking Meat Gently at a Low Temperature]) suggests the opposite, recommends: “When meat is seared, its pores close. Due to heat shock, the juices are withdrawn into the interior of the piece of meat. If you allow the meat to rest afterwards, it can relax again. The meat juices circulate in the whole piece and are evenly distributed.”
Nevertheless, there is one decisive fact that contradicts the assertion about the closing pores: meat has no pores whatsoever. Skin has pores, but meat consists of unprotected, exposed muscle cells. There is simply nothing to close, either inside the meat or on its surface.
The fairy tale of the closing pores is attributed to one Werner Wirth, "a Russian scientist," who brought it into the world in 1926. We don’t need to be satisfied with this rather vague information, though. The originator of the mistake of the closing pores is not even just any old scientist and not the oil industry either, but an esteemed German chemist, Justus von Liebig (1803–1873), who made many valuable discoveries in the field of food processing. Above all, “Liebig’s Fleischextrakt” [Liebig’s Meat Extract], whose German name was only authentic with the incorrect apostrophe, was a revolutionary invention. Liebig’s discovery was outdone in 1889 by Julius Maggi and Karl Knorr, who extracted a meat-like taste from albuminous bean meal.
The actual spot where Liebig expounded his theory about the pores that are supposed to be closed is not that easy to find (and is normally graciously ignored). Liebig had discovered that proteins coagulate when they are heated. As they also do that on the surface of meat as well as in its interior, Liebig was too quick to infer that the congealed proteins would form a solid layer on the surface of a roasted piece of meat (the very crust) and prevent the roasting juices (the liquid from the cells) from escaping. Liebig’s theory was disseminated by E. F. v. Gorup-Besanez, among others, in his Lehrbuch der physiolaiser Permanenteogischen Chemie. In the chapter entitled “The Chemistry of Muscle Tissue,“ he wrote that maceration of meat while cooking can (should?) be prevented by putting the meat in the pot only when the water is already boiling i.e. bubbling up, and then letting it simmer for some minutes. The albumin, which coagulates right away, says Gorup-Besanez, closes the pores immediately so that nothing more can escape from the meat. All that still remains is to allow the internal mass to be cooked in its own juice by the heat.
However, the meat crust only becomes penetrable by meat juices when it is seared. No juices escape from a raw piece of meat except from the few chopped up cells on its surface. The collagen compounds that hinder the consumption of a raw piece of meat are precisely what maintains the integrity of the cell structures. These cellular bonds are destroyed in a roasted piece of meat, which makes it both edible and palatable.
In addition, many meat cells disintegrate. The liquid from the cells seeks its way out and finds its path through thousands of tears and channels in the spaces between the cells, where the collagen was converted into gelatin—and tasty gelatin at that.
This misrepresentation of escaping meat juices—not to mention misleading recommendations about avoiding this process—were also disseminated for decades by the standard French work, the encyclopedic Larousse Gastronomique.
[Chapter continues]

Other mistakes and errors:
- Pasta hast to be boiled in cooking water
- Rare prepared meat contains blood
- Stainless steel cannot corrode
- Food additives cause allergies
and 70 other mistakes and misunderstandings.

Eier

Pressestimmen zu den Lexika der Küchenirrtümer:

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