This 60-day aged beauty was purchased at none other than the Treasure Room. Yes, this is not how you are typically introduced to veal filet in the refrigerated section! This is a veal filet before it has been deboned. This veal filet had been dry-aged for two months before I got my hands on it, … Read more
Pork tomahawk is for the true meat lover! I had the opportunity to buy this dry-aged beauty directly from Guldrummet after a visit to the Food Festival. – And to say the least, it was a huge cut I brought home – it was actually the entire loin with both ribs and the whole shebang. … Read more
The sous vide method is not only brilliant for cooking meat – far from it! Here you get the recipe for perfectly cooked carrots using sous vide. I used some different colored carrots, but the recipe is, of course, the same whether you use the “ordinary” orange ones 🙂
In my kitchen, a water bath naturally means sous vide. A delicious and cozy dish that is easy to make your own. The dish is perfect for the “stop food waste principle,” as you can easily use leftovers or whatever you have in the fridge. You can freely choose the filling you want in the … Read more
Culotte roast is a classic on Danish dining tables. It is the traditional, safe choice when you have guests over for dinner and when it needs to be a bit “fancier.” The culotte is not exactly cheap, and you obviously want to get the very best out of your culotte. You’ve come to the right … Read more
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
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
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
Sous vide Duck Wellington Beef Wellington is somewhat of a festive dish, but it doesn’t have to be reserved for special occasions. A Wellington does take some time, but it can easily become part of everyday meals, especially if it’s assembled the day before. Not long ago, I tried my hand at creating the ultimate … Read more
Cod is generally a very popular choice when we Danes want to have fish on the table, and it is probably because the cod is so mild and delicate in its meat, making it a dish the whole family, even the youngest members, can enjoy. Cod is much more than the traditional New Year’s dish, … Read more