Preserved lemons
Middle Eastern and North African cuisine uses preserved or pickled lemons abundantly. The flavor sensation is like a lemon perfume. You may well know how [...]
Pickled ginger (gari)
Japanese cooks use pickled ginger often. It is an excellent condiment to clear the taste in between bites of sushi for example. Mackerel based battera [...]
Vegetable broth
Vegetable broth you can of course make from a broth cube. If you do not have much time, do it. However, the taste of a [...]
Sushi rice from Japan
One may not think much of making Japanese sushi rice. But in Japan they give lots of attention to details to make the sushi rice [...]
Yoghurt, simple and more delicious
Making yoghurt by yourself may have various drivers. Sometimes it is difficult to obtain yoghurt without sugar, artificial flavors or colorants added. Sometimes it costs [...]
Tempura batter
A typical tempura batter is made of a mixture of starch, low gluten flour, ice cold water, a little oil. Sometimes chefs use also baking [...]
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 [...]
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, [...]
Pickled mackerel in brine and vinegar
Pickled mackerel is an example of a traditional way of preserving food. Here we pickle raw, fatty fish before storing it in a vinaigrette or [...]
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 [...]
