German cuisine sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices, such as basil, sage, oregano, and hot chili peppers, have become popular since the early 80´s. Fresh dill is very common in a green salad or fish fillet. Mustard ("Senf") is a very common accompaniment to sausages and can vary in strength, the most common version being "Mittelscharf" (medium hot), which is somewhere between traditional English and French mustards in strength. Düsseldorf, similar to French's Deli Mustard with a taste that is very different from Dijon, and the surrounding area are known for
Carryover cooking Carryover cooking Carryover cooking (sometimes referred to as resting) is when food retains heat and continues to cook even after being removed from the source of heat. Carryover cooking is often used as a finishing step in preparation of foods that are roasted or grilled, and must be accounted for in recipes as it can increase the internal temperature of foods by temperatures between 5 and 25 degrees Fahrenheit (3–14°C). The larger and denser the object being heated, the greater the amount of temperature increase due to carryover cooking. Resting, when used as a synonym for carryover cooking, also refers