Beef broth
Beef broth is one of the most often made meat extracts in French cuisine. As explained in the cooking hints section, any good broth requires [...]
Tarragon mayonnaise
Tarragon mayonnaise is for lovers of bearnaise sauce. It is not a real substitute, but it is an easy to make, storage stable, delicious [...]
Caramelized Onions
Caramelized onions provide a completely different taste and smell pallet from raw onions. The penetrating smell of mercaptans (Organo sulfur compounds) has disappeared. And [...]
Walnut paste
Walnut paste is an excellent vegan replacement of creme fraiche or cream in general in a variety of dishes. Walnuts do have a slightly [...]
Sourdough barm for high hydration breads
Sourdough barm for high hydration breads is the basic mother starter or 'chef' used by high hydration sourdough bakers. The hydration refers to the weight [...]
Almond Paste
Almond paste is the main ingredient in 'banketstaaf', a Dutch pastry but also appears in Christmas stollen and other premium raisin breads. The main ingredients [...]
Salt cured anchovies
Salt cured anchovies should be an essential part of your food base. Anchovies are the most eaten fish in the Mediterranean region, but also far [...]
Beef broth for Vietnamese Pho
Beef broth for Vietnamese Pho is inspired by the family recipe shared by the owner of the Red Lantern, a successful Vietnamese eatery in Sydney. [...]
Puff pastry
Puff pastry is available in many grocery stores from the freezer section. This commercial pastry often contains palmfat or margarine and may contain even some [...]
