subjects:
more ...
Video Recipe - The best piece of meat on the pig is the neck roast. Tender and fat marbled. If you cook it properly, it becomes so tender that it can be pulled apart with two forks. A short stay in the grill make for a a mild bacon flavor.
This recipe is ideal for guests. Most of it can be done a long time in advance. It's just as easy to make four as it is to make one. It's hard to do wrong, and everyone is surprised at how well pork can taste. It is also excellent for dinner later, in a good home-baked bun.
read more ...
Video Recipe - This is one of my best basic recipes. I use it both to make creamy winter soups and "creamed / puréed" root vegetable (mash). The only difference between the soup and the mash is the amount of butter and water. You can even change the vegetables following very simple rules, so the recipe can be varied endlessly.
read more ...
Video Recipe - A delicious jelly of fresh juice really is a cheap trick. It can be a dessert in itself, or fruit pieces on top of a pie can be brushed with it to make'm shine. It can keep the sliced fruit fresh, on top of the cake. You can put a thick layer on top of a cake and make it brighter, more beautiful and delicious. Moreover, jelly was one of the first molecular gastronomy foods that was made. In the olden days it was only the nobles who got it. Now we can too.
read more ...
Video Recipe - Almond Milk. That is a strange ingredient isn't it? Nah, not really. It tastes good and has some advantages over regular milk. Whether you want to make bread, pancakes, smoothies, ice cream or anything else with it, or you just want to pour it on your cereal in the morning ... as I do. So it tastes of marzipan and milk. Milk of almonds and beans have a reputation as "bland vegetarian food". But it does not have have to be so. They are excellent basic ingredients.
read more ...
Video Recipe - A classic French cake / dessert. Caramelised apples and puff pastry is a terrific combination. If you already have the puff pastry lying around, it is also very quick to make. Can also be made with pears.
read more ...
Video Recipe - The French chemist and molecular gastronomer Hervé This invented this recipe. It defies everything anybody knows about chocolate. Usually melted chocolate is completely destroyed if there is just a few drops of water added by accident. But in this recipe Hervé This used his knowledge of chemistry to make the impossible happen.
read more ...
Video Recipe - Homemade puff pastry is in a whole other class than the one you buy. There is no comparison. It is also relatively easy to do once you've tried it a few times.
read more ...
Video Recipe - The easiest way to make mayonnaise is with a blender. But a hand whipped mayo is almost as easy, and it's a good technique to know. It is also easy to use hand-whipping technique in a stand mixer, and that is actually just as easy as blender mayonnaise. For large portions, it is actually easier. I also show how to save his mayonnaise if it becomes separated.
read more ...
Video Recipe - Splitting a chicken is not that hard. But for a beginner there is a few tricks that are nice to know. I show my method for splitting chicken in 4, 8 and 16 pieces here.
read more ...
Video Recipe - I have tried different methods of making yogurt. One of my favorite ways is to make it with whole milk, which I then drain. The style usually known as "Turkish" or "Greek".
read more ...
Video Recipe - Boiled potatoes from the day before are fantastic to use in many dishes. Potato Blinis is one of those recipes that I use them for relatively often. Small thick pancakes that are very similar to the american breakfast pancakes. They are equally useful in the sweet and the savory kitchen.
read more ...
Video Recipe - Eggs, for me, is one of the most fascinating cooking ingredients that exist. They are used both in the savoury and the sweet cuisine, and has been part of our diet always. They are healthy, they taste good and they are cheap. Especially for the creamy stuff eggs are indispensable. Since it is a subject that is dear to my heart, I thought I had better write an article about "eggs in soft mixtures".
read more ...
Video Recipe - I have been eating home fries since I was a kid. We had it the traditional "Danish style" with just potatoes, fat for frying, salt and pepper. For the last few years though, I have acquired a taste for the German version "Bratkartoffeln" with onion and bacon.
read more ...
Video recipe - I use vanilla sugar in many of my recipes. But I have always been distrustful against that storebought stuff. So I have been experimenting with making my own. It turns out that it is better than what you can buy commercially, and as I use my discarded vanilla pods for it, it is practically free.
read more ...
Video Recipe - Basic soup / julienne soup is a simple vegetable soup which is very similar to the Italian minestrone. With a few changes it IS a minestrone. But I do usually this simpler version, and I'll just throw in whatever extra ingredients to spice it up a bit.
read more ...
Video recipe - When beans sprouts it starts a lot og biological processes, that turns the hard and reather healthy beans into even healthier vegetables.
Bean sprouts are good in salads and as a filler in soups or asian food.
The sprouts you buy in the supermarket are often a bit bitter and has a taste of dirt.
If you grow your own you can eat them before the taste turns dirt-like and bitter. They actually taste a lot more like fresh green peas.
read more ...
Video Recipe - Typically we fry a leg of lamb whole. Because it's the easiest to do. But a really good trick is to debone and butterfly it. You can cook it a lot faster then. The flattened shape also gives more room for a browned surface. You will also get more of that smoky barbecued flavor all oever the meat. Or you can roll them into a meat roll with marinade inside, so you get the marinade flavor onto all of the meat.
read more ...
Without a doubt the Americans' greatest contribution to the culinary arts :-) Chocolate Chip Cookies. This is the "original" American recipe. It's also known from an episode of "Friends." It's only the filling I've changed a little bit, in order to suit my own taste buds better.
read more ...