Food base essentials 6 results
  • Garam Masala, spice mixtures from India

    Garam masala is available from the grocery stores, certainly in Asia. The issue is that in India, garam masala has a different composition in each household and what one is buying will have also. I prefer to use the whole spices.  Then toast them ...
  • Dashi, broth from Japan

    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  richer version use also katsuobushi (based on skipjack tuna or bonito). The fish ...
  • Pickled mackerel in brine and vinegar

    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 way of preserving food. There is usually a treatment in brine or a treatm...
  • Ghee: clarified and refined butter

    It is very easy to make clarified butter or butter fat (ghee) yourself at home. And ghee performs to a higher temperature than butter, without becoming brown (up to 190 C).   Ghee is probably the best example of a refined oil or fat.  The ...
  • Mayonaise

    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 right ingredients and the right sequence of adding them. The art Mayonaise is an oil in water emulsi...
  • Rendering fat from duck or goose skin

    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 other delicacies. Goose fat is fairly liquid at room temperature. But duck fat needs a few degrees ...