Jetzt werde ich Sternekoch. Das heißt aber auch nur beste Lebensmittel und Zutaten zu verwenden. Da kann ein Kilo hochwertiger Schinken schnell einhundert Euro oder mehr kosten. Ganz zu schweigen von Luxusartikeln, wie Kaviar und Trüffeln. Für ein Kilo weißen Albatrüffel kann ein Spitzengastronom schnell bis zu sechstausend Euro ausgeben. Der Normalkonsument übrigens auch, nur das dieser sich solch ein Luxusgut selten leisten kann. Weder im Restaurant noch als Rohstoff. Aber Sterneküche zeichnet sich nicht durch das Luxusgut aus, sondern durch die Verwendung bester Rohstoffe.
Naheliegend, dass man sich auch mit hiesigen Lebensmitteln auseinandersetzt. Regionale Küche auf höchstem Niveau. Aber was nützt mir höchstes Niveau mit einem mittelmäßigen Lebensmittel, nur damit es regional bleibt. "T'schuldigung, aber das ist das Beste, was die Region zu bieten hat!" Und doch ist es nur zweitklassig.
Immer wieder stelle ich mir die Frage: "Wo bekomme ich meine Rohstoffe her die sterneküchentauglich sind." Reicht es die Metro zu plündern? Köche aus meinem Bekanntenkreis versichern mir stets, dort beste Produkte zu bekommen. Der Besitzer einer Kochschule, die ich nun schon mehrfach besucht habe berichtete eines Abends in weinseliger Runde, dass der Chef der Fischabteilung in der hiesigen Metro gewechselt habe und seit dem bekäme er nur noch Mist. Schnell male ich mir aus, was für Qualität ich wohl bekomme, wenn ich als kleines Licht des Küchenhimmels in dieser Fischabteilung zwei Filets vom Zander bestelle? Berühren der Ware verboten! Also muss ich vertrauen. Vielleicht muss ich als Einkäufer kleinster Mengen einfach ekliger zum Verkäufer werden?!
Eines morgens stehe ich an der Kasse eines Ladens der wohl größten Discounterkette Deutschlands. In meinem Wagen eine Stange Toastbrot, etwas Konfitüre, Hundefutter und Klopapier. Vor mir eine Frau. Sie könnte die Mutter zweier entzückender Kinder sein; Junge und Mädchen. Er in der siebten Klasse und haarscharf an der Hauptschulempfehlung vorbeigerasselt. She will go to high school. Whether they will or not. However, in three years. I can not help but stare at the frozen chicken, that is there on the tape. With each jerk of the volume of dead cattle rolled against my toilet paper. The centrifugal force makes the broiler with a rattling noise against the red wine bottle of the customer and mother said to offend me. Something disturbing the picture, but I do not know what it is. It was only when I left the store, I know it at last. It is the price of one euro eight.
The German consumes very well be six kg chicken meat per head per year, the Europeans even seventeen kilograms. Like this? Half a chicken breast fillet, Chicken Burger, Nuggets, legs, wings, grilled meats and the list could probably be continued almost indefinitely. The general consumer has chicken for safe food, to be politically correct. Pigs are dirty. Pigs get swine flu, cows are purple and taste peculiar. Beef is not for everyone. A good steak is expensive. BSE and swine fever disgust to every meat consumption.
in 37 days to the fillet .
The short life of a broiler. In breeder farms up to two times the eggs are removed daily. Laying hens live about 14 months, during which time they lay up to 160 eggs. After that, they are still best as chicken soup.
The eggs used in the hatchery. A corporate video of a large hatchery in northern Germany ensures optimum breeding history, which a mother hen could hardly ensure better. As soon as the little yellow chicks are hatched they have a grace period of three days, these animals come up to the mast. Roughly the chicks are transported via conveyor belts. Stress treatment period, but not torture, as an employee insured. The pole barns are well prepared. Cleaned, scattered and well-tempered. You'd think it would go to summer camp, but the animals have long since lost their dignity. The next thirty-seven days it is no daylight for up to eight thousand other animals eat poop, and grow. The feed is adjusted to optimal breast growth . irony a chicken fate. hatcheries, feed and fattening systems often belong to the same group or are supplied by the parent company. R. firm from Emsland has denied me a visit to the hatcheries. Why? The label on the dead animal has finally enough transparency. If I wanted I could even visit the rabbit farm. All information I find there. Well, Nope. I've tried.
The diet is tailored to the unilateral breast enlargement, the critters are in their own excrement and the use of antibiotics in the industrial boom helps prevent diseases. Prior to slaughter should be reduced again, however, the official announcement. Time by the way: a loss rate of three percent is common and is within tolerance. We are talking of about 2000 animals, which do not survive the mast.
The short life of a broiler. In breeder farms up to two times the eggs are removed daily. Laying hens live about 14 months, during which time they lay up to 160 eggs. After that, they are still best as chicken soup.
The eggs used in the hatchery. A corporate video of a large hatchery in northern Germany ensures optimum breeding history, which a mother hen could hardly ensure better. As soon as the little yellow chicks are hatched they have a grace period of three days, these animals come up to the mast. Roughly the chicks are transported via conveyor belts. Stress treatment period, but not torture, as an employee insured. The pole barns are well prepared. Cleaned, scattered and well-tempered. You'd think it would go to summer camp, but the animals have long since lost their dignity. The next thirty-seven days it is no daylight for up to eight thousand other animals eat poop, and grow. The feed is adjusted to optimal breast growth . irony a chicken fate. hatcheries, feed and fattening systems often belong to the same group or are supplied by the parent company. R. firm from Emsland has denied me a visit to the hatcheries. Why? The label on the dead animal has finally enough transparency. If I wanted I could even visit the rabbit farm. All information I find there. Well, Nope. I've tried.
The diet is tailored to the unilateral breast enlargement, the critters are in their own excrement and the use of antibiotics in the industrial boom helps prevent diseases. Prior to slaughter should be reduced again, however, the official announcement. Time by the way: a loss rate of three percent is common and is within tolerance. We are talking of about 2000 animals, which do not survive the mast.
Fangkolonnen räumen einen Mastbetrieb innerhalb von sechs Stunden und das nicht immer sanft. Erst dann werden die Ställe wieder gereinigt und aufbereitet. So schafft ein Mastbetrieb bis zu acht Durchläufe pro Jahr. Danach geht's direkt zur Schlachtung. Der Schlachtbetrieb gehört übrigens auch zum gleichen Konzern, wie die Brüterei und der Futtermittellieferant. Blaues Licht soll die Tiere beruhigen, jedoch herrscht bei der Anlieferung der Tiere ein ohrenbetäubender Lärm. Schnellstmöglich wird das Mastgeflügel mittels Kohlendioxid betäubt und anschließend geschlachtet. Der Rest findet sich in formschönen Styroporschalen wieder, die jedem bekannt sein dürften.
The profit for the farmers is seven to eight cents per animal.
I look out my office window. In an opposite apartment one floor down, I see prepared by a wide-open window, a woman who lunch. It could be a mother of two children, a boy and a girl. For lunch, there's two half-chicken. With salt, pepper, oil and pepper for an hour in the oven. The perfect children's food. The girl only likes the skin and he is not hungry. Two thirds of hiking in the trash. All for less than two euros.
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