Tamagoyaki exemplifies the universal habits we have developed as a global civilization. Whether you wake up in Edinburgh, Nashville, Istanbul, Bogota, Chengdu or Tokyo: we ...
Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, sun dried seaweed or kelp, steeped in water. For a ...
For obtaining the breasts, either butcher a whole duck yourself, cut out the breasts and make sure the skin is still on or buy the breasts from your supplier.
Special ...
Pickling is a traditional way of preserving food. Here we pickle raw fatty fish before storing it in a vinaigrette or mustard sauce.
The art
Pickling is a traditional ...
Chef Wilfried:
The crustaceans’ shells provide a large richness to this broth because they contain hearty tasting amino acids. A pound of raw shrimp contains ...
The marmalade is very refreshing more so than orange peel marmalade. It can be stored for over a year in a cool and dark place.
Origin
Kumquats are ...
Rocket salad (Rucula in Europe) origins from Italy. But people in the entire Mediterranean region eat this. For this salad we use briefly toasted ...
This is a wonderfully freshly spiced soup. It is traditionally made with chicken breast, but can also be eaten vegetarian style. Then substitute the ...
A sauce as delicate and special as its simplicity to make it.
Origin
This sauce originates from South China and is well known by virtually every ...
Making mayonaise is one of the most fun activities to do in the kitchen. The key is whisking (by hand or using an immersion mixer) and using the ...
This vegetarian dish provides for an extensive taste pallet, especially the next day after making. The main ingredients are protein and fibre rich ...
Chefs use duck and goose fat for culinary purposes as these are stable fats and can be re-used. Therefore they make wonderful fried potatoes and ...
This Chinese ‘convenience’ food is hearty, nutritious and filling. Part of a typical fast Chinese breakfast. It comes with meat or only with ...
This raw fish dish will impress your guests. Because even those who normally do not eat raw fish, usually appreciate the taste. And the flavours, the ...
