Recipes
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Duck glace with figs
Duck glace with figs, is a fantastic condiment to any duck meat dish. The sweet figs contrast with the [...]
the versatility of mackerel
The versatility of mackerel is very large. This post summarizes the various avenues to unlock mackerel's many ways to [...]
Steaming versus boiling
Steam is water vapor of around 100 C at atmospheric pressure at sea level. Steam can cook products that are [...]
Poaching and sous-vide cooking
Poaching Poaching is the technique of cooking in a liquid, below the boiling point of the liquid. This technique ensures [...]
Latest posts
the versatility of mackerel
The versatility of mackerel is very large. This post summarizes the various avenues to unlock mackerel's many ways to shine. For this reason there is no recipe attached. While many people find mackerel too [...]
Mackerel escabeche
Escabeche hails from the Spanish cuisine and as a result it can be also found in South America and in The Philippines. It commonly uses fish or chicken, that is briefly fried on the [...]
Mackerel tartar
Mackerel tartar is nothing else but de-boned and skinned raw mackerel filet, sliced in small pieces. Although you can eat it raw as is, often the pieces are mixed with some lemon juice, salt, [...]
