Fat from duck or goose skin
Fat from duck and goose skin - background Chefs use fat from duck or goose skin for culinary purposes as these are stable fats and [...]
Baozi (Chinese steamed, filled buns)
Baozi are Chinese ‘convenience’ food and is hearty, nutritious and filling. Part of a typical fast Chinese breakfast. It comes with meat or only with [...]
Salmon tartar
Salmon tartar is a raw fish dish and will impress your guests. Because even those who normally do not eat raw fish, usually appreciate the [...]
Poached, juicy chicken, South Chinese style
It is this poached juicy chicken dish that shows what poaching can do to keep meat juicy and the skin springy and textured. No wonder [...]
Crusty rustique ciabatta
There is a key to making this crusty rustique ciabatta, white (wheat) bread taste well. you need to make half of the dough a day [...]
Frozen fish versus fresh
The topic of frozen fish versus fresh fish is an important one. Modern fishing boats often spend more than a week away from the port. [...]
Bread, dough and batter
With my roots in Europe, I love to make my own bread, dough and batter. I mostly make a full grain nut and seed bread, [...]
Making broth
Bones In producing broth, bones have an important effect on taste. The pork base in the Japanese Ramen, the chicken or beef base to make [...]
Keeping your herbs fresh
In hot climate countries it is a challenge to keep herbs fresh. In general, washing and dry-spinning the herbs in a centrifuge is a good [...]
Keeping your meat and fish fresh
Meat and fish handling and storage Meat and fish handling and storage is an important chapter to fully understand. It will also teach when it [...]
