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Pizza #6 - Shaping and baking

Pizza #6 - Shaping and baking

Regardless of how you make a pizza dough, or which topping you want to put on it, the pizza has to be shaped and baked. Here I try to describe the best techniques behind that.

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I am currently translating the recipes from my danish site as quickly as possible.

The latest content

Pizza #4 - Slowly fermented pizza dough - Wet - No Knead
The best pizza base with the large air holes in the crust and lots of flavor is undoubtedly the wet long-risen dough. It is also easy to make. Do not knead anything. But you need to start your day in advance if you need to reach it.
Pizza #5 - Crust, medium wet dough - kneaded
What recipe to use depends on how long time you have to make your pizza dough. So here's an overview of how to get the best pizza dough in respect to the time you have available. The longer you time you have, the better the crust. But you can certainly make a good dough, even in a short amount of time.
Pizza #3 - Simple Tomato sauce - Easy and quick pizza and pasta sauce
Video Recipe - A tomato sauce can easily become too complicated. You can actually make one that is *very* simple, quick and extremely tasty with just a few ingredients. This simple recipe has certainly become my absolute favorite tomato sauce.
Vegetable stock
It is not as well known as the classic chicken stock, but it is just as usable, faster to make, and good to have in ones arsenal. Especially if you have vegetarian friends.
Shortcrust pastry - For Pies and Cakes - Tart Bottom
Video Recipe - Even though it is a simple recipe it is very versatile. The pastry is often what turns seperate ingredients into something special. It's also very quick to make. Here is a recipe for making it both manually and by using a food processor. And how to pre bake the bottom without any filling.

Random kvalifood - totally random ...

Chocolate Sauce
The kids love it. The adults love it. Chocolate Sauce! Whether it is on pancakes, ice cream or anything else. Warm, creamy and so easy to make that it is almost easier than not to.
Pizza #2 - Tomato Vegetable Sauce for Pizza and Pasta
A good tomato sauce can make all the difference. Whether it is for covering a pizza base or to put on a portion of pasta. You can find recipes online with oven roasted tomatoes, cheese and wine. A sauce does not those to be good. My recipe is simple, but there is also a few "secrets" hiding in it.
Almond buns for burgers and sandwiches - Paleo buns
Video recipe - When browsing paleo sites I have often seen recipes for almond buns and oopsies. I found that the almond buns looked interesting. So I have been experimenting with those a lot. This is the recipe I have developed. They are a lot easier to make than regular buns and they taste better too. So I make them often now.
Prawns a la Rogacki - King prawns with Pine nuts
Though I live in Denmark I visit Berlin very often. One of my favourite places there is the street restaurant Rogacki. It's very noisy, you stand up and eat and the food is made right next to you. It is a wonderful place! One of my favourites there is "Garnelen mit pinienkernen". I have tried to copy it here, and I believe I am pretty close.
 
Sponge layers are made as a pound cake variation. Only without the fat.
Pizza #4 - Slowly fermented pizza dough - Wet - No Knead
The best pizza base with the large air holes in the crust and lots of flavor is undoubtedly the wet long-risen dough. It is also easy to make. Do not knead anything. But you need to start your day in advance if you need to reach it.
Bread Baking Technique #11 - Bakery Bread - french bread, baguettes, rolls, sausage bread, sandwich and burger buns, braided bread and boules
It's all bread that can be made from the same basic recipe. So here they are, all merged into one. it is based on my "classic french bread recipe". Not the best bread in the world, but very close to what you buy at most bakeries.
French sauces according to Escoffier
In his book "Ma Cuisine" Auguste Escoffier describes a variety of sauces. Together the form the backbone of the modern French-inspired cuisine. There was both basic sauces and derivative sauces. This is an overview of the basic sauces and recipes for them.
Poppies, copenhagen poppy, tea poppy, danish pastry breakfast rolls with poppy seeds
Video recipe - it is well known that we danes have a hampering for danish pastry. Even our breakfast bread is often made from this. There is the classic "poppy" (birkes) that is a non sweet danish pastry with a load of poppy seed on top. Hence the name. And there is the "copenhagen poppy / tea poppy" where the pastry is a bit sweeter and there is almond remonce for filling. It is not quite a cake and not quite a breakfast roll. But very good none the less.
 
An English classic. A tangy lemon cream can be used as an accessory, as a spread and as cake filling.
Subjects
Asian (7)
Baking (70)
Beverages (3)
Bread (33)
Breakfast (7)
Cake (53)
Dessert (28)
Dinner (41)
Fruit (6)
Lunch (18)
Meat (16)
Sauce (25)
Soup (10)
Sourdough (3)
Spice mix (4)
Starch (9)
Stock (10)
Vegetables (30)
Vegetarian (81)
 
 
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