Try making your own bacon. It’s not difficult at all, but it does require a bit of preparation and that you check on the meat periodically. Otherwise, it takes care of itself both in the refrigerator and on the grill/in the oven, and the result is light years ahead of the bacon you can buy … Read more
We often hear people talk about how small pieces of meat can be for dry aging. Generally, it is said to be a minimum of 2 kg, and we have confirmed that here. We tried Lidl’s award-winning marbled beef tenderloin (test winner in Politiken). It is a bit too small for dry aging, but I … Read more
Foodnight – 5th Course: Surf n’ Turf Boeuf Onglet (Hanger Steak), with French fries, beurre blanc sauce, pickled red onions, and Jerusalem artichoke mash Techniques: Sous vide, frying, emulsion, and pickling Boeuf Onglet The large tendon in the middle of the hanger steak must be removed. Briefly scald the rosemary sprig and place it on … Read more
Foodnight – 4th Course: Fried, breaded smoked sweetbreads with cauliflower puree Techniques: Frying and sous vide. Cauliflower Puree The cauliflower was cut into small pieces and cooked in 1/3 water, 1/3 milk, and 1/3 cream for about 20 minutes until they were tender. Then the cauliflower was strained and blended with a bit of … Read more
Dry-Aged Beef Rump Cap The beef rump cap is a criticized cut, as Politiken writes here: “It can be an excellent piece of meat – and other times not.” It’s true that the meat is not as tender as the sirloin cap, but like other “lower-grade” cuts, they are full of great flavor and just … Read more
I am in love with the beautiful herb oil with a clear, light green color that you often get served on top of a bisque or as an ingredient in mayonnaise at restaurants. Therefore, I have long wanted to try experimenting with it myself, but I wasn’t quite sure how to go about it. Finally, … Read more
Lomo After browsing Facebook and Pinterest, and having long wanted to try making a piece of dried meat for cold cuts, the choice has now fallen on a Spanish Lomo or a dried pork loin. This is an experiment on my part, so I will update the page with pictures and experiences as the process … Read more