Recipes
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Au bain marie cooking
When you prepare delicate food: use au bain marie cooking. Also for food that can easily overcook or disintegrate, we [...]
Microwaving
Microwaving as technique Microwaving is an effective way to defrost and to re-heat food. Microwave ovens apply a long wavelength [...]
Pressure cooking
Pressure cooking is a special case of cooking in boiling water or in oil. In water The boiling point increases [...]
Cooking without heat treatment – raw
Cooking without heat treatment - Raw Quite a few foods we appreciate eating by cooking without heat treatment - raw: [...]
Latest posts
Fish sauce
Fish sauce making is not as daunting as it may seem. In traditional fisherman's villages on the coasts of the Mediterranean and beyond home cooks have been making this for centuries. The Romans made [...]
Duck Meatball with fig glace
Duck meatball with fig glace is a lean yet splashing dish of duck meat. The skin of a duck contains most of its fat. Therefore, the minced meat is made of the skinned breast [...]
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 bones and some meat. Exercise patience and something beautiful will [...]
