🍴 Recipes 🍴
Biochemistry & culinary science, kitchen-based experiments & the periodic table. Comparing the microbial process of fermentation with the acidic method of pickling.
Everything about sausages from the thin ones used for hot dogs to the thick ones served with hot dog buns on the side. International cuisine and different styles.
How to cook pasta, first aid pasta kit with a list of pasta sorts and pasta dishes like spaghetti bolognese and pasta carbonara. Different types of parmesan cheese.
How to cook potatoes, potato sorts and a culinary exploration of international and regional traditions, from basic techniques to sophisticated French cuisine.
Inspiration to starter menus in a variety of international cuisine. Starters are broadly served as both appetizers, main course, desserts, soups and tartelettes.
How to cook rice, and a variety of rice dishes. A comprehensive guide to rice varieties, exploring the diverse textures, origins, nutrition and preparation methods.
Common techniques and styles with plating. Plating is the final process of arranging, garnishing, and presenting food on a serving dish before it goes to the diner.
The concept of the "buddy system" through a culinary lens, focusing on how specific ingredients and dishes enhance one another. A tutorial on how to make sauerkraut.
A good way to start to learn about bacon, mushrooms, seasoning, buns, onions, pickles, mustard, ketchup, tomatoes, salsa, lettuce, burger dressings and cheese.
The secrets on how to make a delicious lasagna with either minced pork or minced beef for an authentic lasagna bolognese. Should I use a red wine or a white wine?
Porridge and its nutritional importance as a solution to minimize food waste by recycling leftover rye bread and beer, that's safer to consume than untreated water.
The choice of protein takes precedence before the choice of sauce. Culinary techniques like gourmet salting, battering, use of a meat tenderizer for culottes, kangaroo steaks & wienerschnitzel.
How to cook and select eggs, different techniques like stir-fried vs scrambled eggs, and international cuisine specialties like traditional Scandinavian Easter eggs.
A multilingual culinary glossary bridging the gap between various international cuisines and kitchen terminology. Utensil classifications and metric conversions.
A diverse selection of toast, from bachelor toast like cowboy toast & French toast to Scandinavian bistro classics, Italian Bruschetta & lavish toasts with shrimps.
Encyclopedia about regional styles from Neapolitan to square-cut Chicago tavern style, deep pan, dough hydration, flour types, tomato base, cheeses and toppings.
How to use a deep fryer for pommes strips/frites, chicken cordon bleu, chicken breasts and legs, spring rolls, etc. Smoking points for different types of oils.
A culinary guide to the art of stewing, exploring the techniques to make slow-cooked dishes across various cultures & the importance of thickening agents, such as a Danish "jævning".
A comprehensive overview of global culinary traditions, categorizing sauces into their regional identities, such as French mother sauces and their derivatives.
All about fish before getting ready to enter the expert level of outdoor survival cooking. Starting with the difference between canned tuna preserved in water or oil.