Personal tools
You are here: Home

Kvalifood - a site about quality food

The latest recipe:

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.

Info

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 ...

Classic Homemade fermented sauerkraut
Video Recipe - When it comes to sauerkraut the opinions are divided. Some love it and others hate it. I hardly ned to say where I belong, as I am currently writing a recipe for it. The saukraut that you can buy are typically made by putting cabbage into vinegar. This is certainly not the best way to do it. It should be made like yogurts and sourdoughs, by fermenting until it becomes really good and healthy.
French Bread - the classic recipe
The white bread is a classic. No doubt about that. Although I have baked "No Knead/The world's best bread" for years, the French bread somehow still leaves the kitchen a lot faster when I bake that :-S So there must be something to it that other loaves simply does not have. I often use this simple and quick recipe that never fails, and does not require anything more than a conventional oven to make. It provides a finished bread in 2 hours.
Clarifying Stock - with an egg raft
The stock I use in this recipe is made with roasted chicken thighs. The chickens are also divided and the vegetables are cookalong from the beginning. That's the perfect recipe for a muddy and unclear stock. To be honest, I also forgot it for a while, so that it came to a full boil :-S Well actually, it was not really a problem no problem because this stock was meant to be used for a brown sauce. If I had needed a clear stock it would have been too bad. But fear not! It can be cleaned up with this method.
Orange - Chocolate Muffins
Video Recipe - My favorite recipe for muffins. Easy to make. They are large, moist and tasty. In the past I did not eat muffins. I knew them only as small pieces of sponge cake with paper to be pulled off. Boring and tedious. But when we go abroad, the family is thrilled to get into Starbucks and get cocoa and muffins. Their muffins are also large moist and tasty. I then made this recipe inspired by them. And now the family will rather have "our own" muffins.
 
Hamburger patties (hakkebøf) with gravy is every Danes favorite dish. At least it is a close tie as the national dish along with the "frikadeller" meatballs. We take this dish very seriously, so I have made a very detailed explanation on how to do it "right".
Nordic Nut Bread - Paleo Bread - Stone Age Bread
Video recipe - whew ... nuts are expensive. But this bread has still, in a short amount of time, become one of my favorite recipes. A bread which is made entirely from nuts, grains, seeds, eggs and oil. Everybody likes it. It is particularly good for cheese, charcuterie, Pâtés, etc. But it is also good with "ordinary" spreads. Or as a snack if you cut it into thin slices and roast it in a pan with a little butter.
Danish pastry made with butter - "A Danish" with cream or jam (spandauer)
Video Recipe - My favorite cake when it comes to danish pastry is the "Spandauer", or as they are known abroad "A Danish". This is how you can make them at home.
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.
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.
Bread Baking Technique #10 - The technique behind laminated dough used for pastry, puff pastry, croissant, etc.
Laminated bread is made by making a normal bun dough and then folding it in layers with butter in between. There are different ways to do this. Using croissants and other types of bread as examples I show here what results the different methods will yield. This should enable you to "understand" laminated bread instead of just following a recipe.
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)
 
 
Donate money and become a kvalifood sponsor

It costs money to run and host kvalifood.com. Server, traffic, video gear, food, ingredients etc.

If you like the site you are more than welcome to share my expenses :-D Any amount is welcome, and will be used directly for running the site.