Candied ginger in syrup
Candied ginger in syrup, is not only a great pantry ingredient, but also fends off a soar throat in winter. Here in Hong Kong [...]
Candi sugar syrup
Candi sugar syrup is mostly used for Belgian craft beer brewing and also in bread making or in making the marinade for making char [...]
Salt cured egg yolks
Salt cured egg yolks are a traditional umami taste enhancer in many South Chinese dishes. It is the Chinese substitute for grated cheese in [...]
Duck demi-glace
Duck demi-glace is a staple ingredient that is used for a variety of sauces, gravy, duck glace and for making a delicious spreadable duck [...]
Beef broth
Beef broth is one of the most often made meat extracts in French cuisine. As explained in the cooking hints section, any good broth requires [...]
Tarragon mayonnaise
Tarragon mayonnaise is for lovers of bearnaise sauce. It is not a real substitute, but it is an easy to make, storage stable, delicious [...]
Caramelized Onions
Caramelized onions provide a completely different taste and smell pallet from raw onions. The penetrating smell of mercaptans (Organo sulfur compounds) has disappeared. And [...]
Walnut paste
Walnut paste is an excellent vegan replacement of creme fraiche or cream in general in a variety of dishes. Walnuts do have a slightly [...]
Sourdough barm for high hydration breads
Sourdough barm for high hydration breads is the basic mother starter or 'chef' used by high hydration sourdough bakers. The hydration refers to the weight [...]
