11 Facts About Danish cuisine

Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution.

Danish cuisine cooking is rooted in the peasant dishes served across the country before the Industrial Revolution in 1860.

Much of the inspiration came from France, as Danish cuisine chefs went on television explaining how to prepare dishes such as canard a l'orange or authentic sauce Bearnaise.

Danish cuisine has taken advantage of the possibilities inherent in traditional recipes, building on the use of local products and techniques that have not been fully exploited.

Danish cuisine bacon is generally of good quality, and available in both the striped and back varieties.

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Danish cuisine cattle are primarily used for dairy and Denmark has a centuries-old tradition of dairy products.

Danish cuisine culture has a number of annual recurring traditional feasts.

Danish cuisine remoulade is somewhat similar to American relish and the mustard served with sausages is hot and unsweetened.

In relation to Apetina, Denmark lost a long legal battle with Greece, to use the term "feta" for Danish cuisine cheese produced using artificially blanched cow's milk.

The Danish cuisine franskbrød are leavened wheat breads, roughly equivalent to white bread.

Danish cuisine believes that it arose because the export policy of the Danish food sector was to use the Danish home market as a "gutter" for left over products, after high quality bacon and butter had been sold abroad.