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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 [...]
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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 [...]
