We receive many questions about the advantages and disadvantages of using sous vide. Therefore, we have teamed up with a sous vide equipment retailer: Foodfreaks.dk, which provides their input on the technique here. The French term Sous Vide means “under vacuum” and refers to a cooking method for producing delicious, tender, and juicy meat. Professional … Read more
I acquired a 3.5 kg veal tenderloin from a freshly slaughtered calf, and here is my experience with dry-aging it in my own aging cabinet. The meat looked like this when it was hung in my cabinet: The meat became misaligned from hanging, so it was laid down after 6 days: The meat straightened out … Read more
♫ High from the top of the tree shines the Christmas glow… ♫ – yes, that’s how a Christmas Eve usually ends. But before you get there, there’s a large amount of Christmas food that needs to be prepared and taken care of. And especially one part of the Christmas meal often causes big problems … Read more
The essence of Christmas captured in a burger. This has become a steady new Christmas tradition for us and perhaps a future classic on the Danish Christmas lunch tables? The burger is brilliant in several ways. It can be used as leftovers from Christmas Eve or a Christmas lunch, but it can certainly be made … Read more
December 17th – GastroFun.dk Christmas Calendar 2018 We indulge you with plenty of inspiration to make your daily kitchen routine more fun and exciting. That’s why we’ve found 24 cool things that any food enthusiast would wish for at Christmas or spoil their loved ones with. Sous Vide Cooking School One of the country’s … Read more
Christmas is fast approaching, and nothing can dampen the holiday spirit like a dry and boring duck. Here are a Michelin chef’s top five tips for success with your Christmas duck. A December 2017 survey shows that 76 percent of Danes prefer duck on Christmas Eve, but duck can often be difficult to prepare (source: … Read more
Sous vide is making waves across Denmark, offering many exciting recipes to try. However, it’s crucial to prioritize safety when cooking with sous vide to avoid any health risks for you and your loved ones. What is sous vide? Sous vide is a method of cooking in vacuum-sealed bags. When food is vacuum-packed, it can … Read more
Ibérico presa is an incredibly good piece of meat from the black-footed pig from Spain. The pigs live on large open areas, where they eat acorns, grass, and herbs, which give the meat its unique flavor. Here we use the presa, which is a cut of meat that comes from the pig’s neck fillet.
Easy weekday dish that can be made in under 30 minutes. For us, it’s about reducing food waste and making large portions when we cook, so we often have easy and quick weekday meals. For this recipe, we use sous vide-prepared duck leg (confit de canard). We typically vacuum pack pairs of duck legs and … Read more
Roast pork loin can quickly become dry in the oven, but if you cook it sous vide, it becomes juicy and tender, perfectly cooked to your preferred level of doneness—whether pink or well done. Sous vide is a brilliant invention, and it is especially practical when preparing Christmas dinner. With sous vide, ingredients can be … Read more