Recipes
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Poaching and sous-vide cooking
Poaching Poaching is the technique of cooking in a liquid, below the boiling point of the liquid. This technique ensures [...]
Steaming versus boiling
Steam is water vapor of around 100 C at atmospheric pressure at sea level. Steam can cook products that are [...]
Pate de Campagne with duck
Making pate is fun. Discover the countryside in yourself and make something much more tasty than you can find from [...]
Latest posts
Cold smoked salmon
Cold smoked salmon is the most delicious if you can smoke it yourself. Choose the salmon type, brine composition, time and the smoking conditions yourself, and enjoy a wonderful product. Cold smoked salmon is [...]
Unagi Sauce
Unagi sauce is a sweet and savory sauce from Japan. Perfect on grilled fish and grilled meat dishes. Also the secret sauce in the socalled green dragon sushi roll, with the deep fried shrimp. [...]
Ponzu sauce gel
Ponzu sauce gel is a Japanese concoction of light soy sauce, citrus juice, mirin (sweetened rice wine) some rice vinegar and katsuobushi. The latter are the shavings of fermented and dried skip tuna, a [...]
