Try making your own bacon. It’s surprisingly easy, and the taste is lightyears away from the vacuum-packed version you can buy at the supermarket. Our version is dry-cured and cold-smoked. Dry-cured bacon and dry-aging afterwards
Smoked, salt-cured egg yolks are a delicious addition to a rich fish or risotto/pasta dish. The intense umami flavor combined with smoke complements delicate and fatty fish such as mackerel, salmon, and herring. Smoked, salt-cured egg yolks are a delicious addition to a rich fish or risotto/pasta dish. The intense umami flavor combined with smoke … Read more
I love spaghetti carbonara and I typically make it with cream and bacon. We Danes usually tend to use bacon for carbonara, even though many of us are under the impression that the Italians actually use pancetta. I used to think so too, but when I found out that Italians actually don’t use pancetta, but … Read more
It’s a bit different from family to family which dishes absolutely must be served at the Christmas lunch. Luckily, many of us agree to start with the fish (it can be immediately harder to agree on how the toilet paper should hang…), and both herring and salmon tend to be the must-have fish on the … Read more
English bacon rhymes with Eggs Benedict and Eggs Florentine. Here we have a delicious and easy recipe for wonderful bacon. However, it does require a certain amount of patience, as the meat needs to be brined, smoked, and dried. But what is English bacon? We know Danish bacon: It is typically salted and smoked pork … Read more
Salmon is perfect for cooking sous vide. The delicate meat easily gets overcooked, but when you prepare it sous vide, you can control the temperature precisely and thus avoid overcooking or cooking for too long. Serve the delicious salmon with crispy fried pointed cabbage and crispy risotto balls. In GastroFun PREMIUM, you (as always) can watch … Read more
This recipe is a “healthier” version of a Southern-inspired American Fried Chicken. The meat is brined in a salt/sugar solution and buttermilk before being breaded in homemade, coarse breadcrumbs and baked in the oven. The dish is served with Polenta Fries (French fries made from polenta), Coleslaw, and a dressing. Served with Coleslaw and dressing
This recipe is a “healthier” version of an American, Southern-inspired Fried Chicken. The meat is brined in a salt/sugar solution as well as in buttermilk before being breaded in homemade coarse bread crumbs and cooked in the oven.