Cuvette in sous vide is a textbook example of what sous vide can do for a piece of meat that most of us don’t consider particularly special. For slightly finer occasions, or when you just want something extra delicious, people often go for the significantly more expensive culotte in the fridge section. Here, I will … Read more
Roasted Chicken Breast in Tomato/Cream Sauce – I have put everything that’s good into this dish. The result: a super delicious, creamy, and flavorful dish that pleases both kids and adults. In the dish, I have roasted chicken breast with a delightful tomato/cream sauce and topped it with crispy bacon bits, mmm. I like it … Read more
Flap steak, flap meat, bavette. No matter what we call it, it is an absolutely fantastic American cut that, like hanger steak, teres major, flat iron, etc., belongs to the “butcher’s secrets”: cuts with low or almost no demand and therefore rarely found in the display case. The very coarse meat structure is quite unfamiliar … Read more
Here is my idea on how to easily cook duck breasts to perfection. This way, you’ll get a piece of meat filled with lots of flavor, juice, and crispy skin. Duck breast is one of my all-time favorite ingredients, as it has such fantastic flavor, especially in the fat. How to Easily Cook the Perfect … Read more
Homemade hot wings. It sounds relatively easy, but why even bother when you can buy them relatively cheaply – frozen, pre-made, and ready to be cooked? Because you can, and because processed food is usually among the biggest offenders we have in the country, as it is packed with unknown ingredients and often too salty. … Read more
Beautiful and delicious appetizer with crayfish tails. Unfortunately, crayfish are not something most Danes are familiar with, which we think is a shame. They are juicy and have many of the great qualities of shellfish. We have the recipe from the book “Fish on the Fork“, written by Rasmus Grønbech.
Whole grilled fish are always beautiful and help retain much of the flavor in the wonderful meat. Here, the saltwater fish gurnard is served with roasted peaches and seasoned with, among other things, lemon and fresh thyme. We have the recipe from the book “Fish on the Fork“, written by Rasmus Grønbech. with Grilled Peaches
It is doubtful that I will ever outgrow the sous vide method – it has immediately won my heart forever! What’s so fantastic about sous vide cooking is that it has never been easier for me to make a perfectly cooked, tender, and juicy piece of meat. Should it be rare, medium, or something else? … Read more
I have really gone into Thai mode and am cooking Thai food like crazy! After inviting my dad for another Thai street food classic, namely homemade Pad Krapow, I was ready for something EVEN spicier. Tom Yum Goong – pronounced [dóm-jam-gung] – is probably the spiciest Thai soup I can think of, and Tom Yum … Read more
I generally love ALL Thai food (especially my mom’s own – she was born and raised in Thailand), and Pad Krapow is one of the great street food classics that I really adore. Pad Krapow is quick, easy, and straightforward – and the dish instantly sends my thoughts to the exotic and warm climes: both … Read more