Food base essentials Archieven

Food base essentials 6 results

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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 ...
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- 19 April 2019
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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 ...
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- 12 April 2019
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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...
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- 23 March 2019
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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 ...
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- 23 March 2019
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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...
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- 22 March 2019
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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 ...
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- 21 March 2019