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Finally, something about fish before we're ready to enter the expert level of survival outdoor cooking. The difference between canned tuna preserved in oil or water. 🐟 Fish & Seafood 🐟 How to Cook Fish AI Explainer! Kitchenware Fish and shellfish is advanced #level for both home cooking and for gourmet chefs. Nevertheless, it's mandatory for survival cooking. A knife sharpener and a sheath for outdoor use or storage in a drawer, if a knife block is not available, is necessary to assure that especially the tip of the blade can penetrate the belly of the fish. A fish filleting knife is dedicated as a boning knife for fish, and a chef's knife as a boning knife for poultry, both equipped with a tip of the blade knife. A wooden or plastic cutting board are recommended for filleting fish, not the titanium ones for poultry, to keep them Salmonella-free. Another thing is a dedicated butcher knife-set, which is completely different. Entry Level Chefs have great respect if you dare to cook fish on bones, which preserves the fish's flavor better, while it's not as exciting to get fishbones in your mouth. Overcooking a fish can cause it to fall apart. For breadcrumb coating fish see Breading & Battering in the steaks section. Meunierestegt oversættes oftest direkte til meunière eller (pan-)fried/sautéed à la meunière på engelsk. Det beskriver en metode, hvor fisk (typisk fladfisk) vendes i mel, steges i smør og serveres med en sauce lavet på brunet smør, citron og persille. Canned Tuna Preserved in water vs. oil. Chefs prefer oil because of a softer texture, depending what's served on the side, so it doesn't become too oily. Tuna Mousse Stir together crème fraîche, mayonnaise, finely grated onion, red pepper, lemon juice, salt and pepper. Mix in the tuna. You can choose how rustic you want your mousse. For a list of international cuisine sauces to serve with fish see the sauces section. Hollandaise sauce is traditionally served with salmon and asparagus. Asparagus should be peeled by hand and chefs refer to the technique as single or doubled peeled to prevent the asparagus strands from getting stuck between your teeth. To cook the salmon, check out this episode on Prime Video. Another technique is broiling (overhead oven grill element) Others would steam (salmon bellevue) it or even cook it in a pan with water. Skin fish are particularly good for pan-frying. A narrow but not too deep cut in the middle of the skin side helps to let some steam out so it won't bend. Skin fish can pan-fried with the skin side downwards first, and for the first minute pressed downwards with your hand to avoid that the skin shrinks and contracts, so the fish would start to bend upwards. Skin fish be cooked in a pizza oven for a crisp skin. If you serve skin fish, make sure the skin side is upwards on the plate or chefs go waco. If the skin gets overcooked, remove it before serving. Redfish is not considered to be served as a skin fish. White fish are usually seasoned with white pepper and not black pepper. Meunierestegt betyder at fisken vendes i mel (fx rugmel eller hvedemel) og derefter steges på panden i smør. Tilberedningen, som betyder "i møllerens manér" på fransk, resulterer i en let, sprød overflade på fisken og egner sig godt til magre fisk som rødspætte, skrubbe eller søtunge. Ungkarlens Rødspætte Danish cuisine Ungkarlens rødspætte er formodentlig en opskrift fra Karolines kogebøger, der udkom i 80'erne. Rødspætten er en fladfisk og muligvis et godt udgangspunkt for, at lære at filetere en fisk generelt. En rødspætte fileteres enten i enkelte fileter eller dobbeltfileter til at sætte i gang på. "Ungkarlens rødspætte" er traditionelt smørdampet, men kunne også introducere en pocheret torsk. -Et alternativ til smørdampet er hvidvinsdampet fisk, der er mere international cuisine. Plaice is called Denmark's national fish. Whole-fried plaice is a cinch to cook, it must be carefully prepared, the roe must be removed, and blood must not flow out of the fish after serving. If fish generally becomes overcooked, then the meat becomes frayed. Chefs say that most people can figure out how to steam a fish, but only a few can figure out how to fry a fish to perfection. Others say that if you bake cod in the oven, it would be failsafe nine out 10 times. Regular butter is recommended over spreadable butter straight from the fridge, which contains either rapeseed or sunflower oil. Butter sauce is simply melted butter. It's flawless, delicious, and effortless, and a great accompaniment to fish, as an alternative to the classic French, emulsified versions like beurre blanc and a cumbersome hollandaise sauce. Chefs recommend melting the butter completely and browning it around the edges to bring out the butter's nutty flavor. Seafood Anchovies | Ansjoser. Check out the so-called Asian salts like fish sauce here . Blue mackerel | An Indo-Pacific mackerel also called Japanese mackerel Brine | Saltlage. A way to keep fish salty without adding extra salt. Catfish | Havkat Cod | Torsk Crayfish | Krebs. A nocturnal freshwater crustacean that resembles a small lobster and inhabits streams and rivers. Cured fish | Lage. Preserve meat, fish, or animal skin by various methods such as salting, drying, or smoking. Freshwater fish | Usually have a very earthy taste over saltwater fish. Haddock | Kuller. Related to the cod. A popular fish of great commercial value but may be difficult to cook. Hake | Kulmule Halibut | Enten hellefisk eller helleflynder, der er markant større. Begge er en fladfisk. Horse mackerel | Considered to be of inferior quality to mackerel. Langoustine | Also known as Norway lobsters, are smaller than typical lobsters and are more closely related to shrimp. Lox | Tyndt skåret laks, der er blevet saltet eller røget, ofte serveret på bagels med flødeost, løg og kapers. Det er en populær ret, især i jødiske delikatesseforretninger. Monkfish | Havtaske. A bottom-dwelling anglerfish of European waters. Murray cod (Murraybars) | A large Australian predatory freshwater fish. Oysters | Østers. Check out the so-called Asian salts - oyster sauce here. Prawns | A marine crustacean that resembles a large shrimp, many varieties of which are edible, lately seen as Torpedo prawns, which is battered prawns resembling a torpedo. Scallop | Kammusling Sea bass vs. Freshwater bass | Havaborre vs. Ferskvandsaborre Shellfish | Skaldyr Trout | Ørred. A freshwater fish of the salmon family. If it looks like salmon but it's not, then it's probably trout. Back to Top

Philosophy and tradition. Disciplines like Tai Chi and Taekwondo improving the bodily-kinesthetic intelligence between movement, Taoist harmony & mental mindfulness. 🥋 Martial Arts 🥋 Taekwondo AI Explainer! Commodore C64 - The way of the exploding fist Level Up↑ and Step Down↓ -A military philosophy 0. Entry #level (entry #point ) 1. Beginner #level (someone who is just starting at something, or has only recently started) 2. Novice #level (same as beginner, but one who is not yet very familiar or experienced in a particular subject) Enthusiast #levels 3. Amateur #level (an unpaid semiprofessional) 4. Professional #level (a paid amateur ) The Bodily-Kinesthetic Intelligence of martial arts is one out of eight according to Howard Gardner. Linguistic Intelligence Logical-Mathematical Intelligence Bodily-Kinesthetic Intelligence Musical Intelligence Visual-Spatial Intelligence Interpersonal Intelligence Intrapersonal Intelligence Naturalistic Intelligence -Music and martial arts share many same principles. Back to Top Tai Chi Taoism/Daoism Lately, the YouTube channel went berserk on promoting Tai Chi! Tai Chi is the shortened name for Tai Chi Chuan, also written Taijiquan 太極拳. It is a Chinese martial art that is nowadays mainly practiced strengthening the mind and body. Tai Chi is based on a spiritual foundation rooted in the earliest Chinese philosophy, Taoism. Taoism (or Daoism) is an indigenous Chinese philosophical and religious tradition that focuses on living in harmony with the Tao (or Dao) – the natural way of the universe, a cosmic force that permeates all things. The core of Taoism includes concepts such as Wu Wei (non-action or effortless action), simplicity, and the balance of yin and yang. The foundational texts are the Tao Te Ching (attributed to Laozi) and the Zhuangzi, and it encourages self-improvement, inner peace, and following the flow of nature to achieve wisdom and spirituality. Tai Chi is an all-purpose, all-round #wayism to deal with the bodily-kinesthetic Intelligence. Targeted at 50+, metabolism starts to change already at 48+. Saliva production decreases along with appetite, and your dentist will go crazy if you suffer from dry mouth, as saliva is a hardcore enzyme that breaks down the proteins you consume, but also reduces the risk of cavities. By the time this happens, you might want to look into more delight cuisines, like Asian cuisine. Insomnia and pain in the neck and shoulders don't go away immediately, and you can't afford a chiropractor. Tai Chi is typically taught in a two-way manner. First, they will teach you the bodily-kinesthetic Intelligence part of every maneuver and then secondly the so-called fighting application of it. Back to Top The Oxholm Taekwondo Foundation 태 권 도 Modified Club Badge All religions in the world have a calendar in common. They all emerged from four components: The sun, the moon, the mountains and the stars. South Korea raised and cultivated me. -Korean tigers are said to inhabit the Taebaek Mountain range spanning over both North & South Korea, but please no more tiger philosophy for me. -I am Blue Panther, investigate your totemistic beliefs! Modified Combat Stance 70,000,000 taekwondo practitioners worldwide are considered as a niche. -There can be only one! Back to Top Totemistic Beliefs Surface-level Traits vs Deep-level Diversity Identity If I was a crow - I would see a raven in the #mirror If I was a cat - I would see a tiger in the #mirror If I was a dog - I would see a wolf in the #mirror Survivor - Eye of the Tiger (Lyrics) -I am a nonconformist, individualism is being cultivated! Inspired by "Crouching Tiger, Hidden Dragon" Panther, Sinister Trunk, Affronty Head, Azure dark black & bluish melanistic fur, not standing upright rampant on hind legs, but rampant over the scapular region. -Next level domestication! Back to Top Bagua Octet Junior Belts Ranking No Tags or Snippets Entry leve l : A robust gi for close combat self-defense vs. a high-speed Dobok. Soft belts vs. Hard belts. Short-legged karate trousers vs. long-legged taekwondo trousers. Beginner: Short stance/Long stance → Yellow belt Sino-korean Kung-Fu class adaptation (sunrise) Novice: Horse stance (prep warrior for hilly terrain endurance) → Orange belt Shaolin class (sunset) Intermediate: Brown belt. Wood breaking. Tree Trunk (family tree vision) Combat stance with fist blocks: The way of the hand (kwon push-ups, fist and spear-hand strike) → Green belt Warrior class (tree Crown) Green belts qualify for military service Combat stance with knife-hand (broken fist) blocks: The way of the foot (roundhouse kick, flying kicks) → Blue belt Ballerina class (heaven) Indigo belt: The way of the foot, advanced kicks, scorpion kick, etc. (rainbow vision) Tiger stance: Skill•|• consolidation (build up speed) → Red belt Tornado class (earth) AI inquiry request Is the solar stance also known as the cooking monk? Is the white/yellow belt junior cup-grades known as the egg white and yolk, and the orange belt related to the beta-carotin in carrots? Is the green belt related to vegetables with magnesium and chlorophyll? is the blue/red color spectrum related to photosynthesis shielding infrared/ultraviolet to produce the veggies? Solar Stance vs. Cooking Monk: The "Solar Stance" (or "Sun Stance") is not typically known as the "Cooking Monk." However, the two are linked in pop culture/movie lore, such as in Kung Fu Cult Master , where a Shaolin "cooking monk" teaches the Solar Stance. The "cooking monk" is also a term used for monastic chefs, such as Jeong Kwan , who is famous for her philosophy on ingredients and plant-based cooking. White/Yellow Belt (Junior Grades): In many junior/kids' systems (like Judo or BJJ), early grades often use white with yellow stripes, white with orange, etc., to signify progression before achieving a solid yellow belt. While not universally termed "egg white and yolk" in official curriculum, it represents the foundational "seed" phase, similar to a seed starting to develop within an egg. Orange Belt & Carrots: In several martial arts systems (like some Karate styles), the orange belt symbolises the sun or the ripening/growth phase of a plant, representing increased strength and capability. It is not explicitly defined by beta-carotene in standard curriculum, but the orange color itself is fundamentally caused by beta-carotene in plants. Green Belt & Chlorophyll: Yes, the green belt generally represents the plant’s growth—the development of the root and stem. This symbolizes that the student's technique is developing, similar to how chlorophyll is responsible for the green, living nature of vegetables. Blue/Red Spectrum & Photosynthesis: The blue/red spectrum is highly relevant to photosynthesis. Chlorophyll absorbs blue and red light to produce energy, while reflecting green light. While red and blue, in combination with ultraviolet (UV) and infrared, are used in high-tech agricultural lighting (shielding certain wavelengths to optimize growth), this is not directly the standard symbolism taught for blue/red belts in martial arts, which often represent the sky and danger/heat. In short Solar Stance: Associated with a "cooking monk" in media. Junior Belts: Represent growth/development (seed to plant). Orange/Green: Symbolizes the ripening (carrots/beta-carotene) and growing (leaves/chlorophyll) stages of plants. Tang Soo Do - Advanced Kicks Back to Top Philosophy & Tradition Visions Originally, there was only the white belt. Not washing it reflected on your anciennity. The vision of a colored belt system began with Japanese Judo, sporting a six-grade colored kup system and a six dan degrees for a black belt system. The Olympic committee decided that a 10 kup and 10 dan system amongst all martial arts should standardize and replace all philosophy and traditions. Basically, two #visions for a belt system emerged: -A rainbow vision with an indigo belt -A family tree vision with a brown belt Back to Top Trigrams Yeon-Mu floor patterns Trigrams originated as hexagrams in a Chinese Dynasty with the purpose to encrypt messages. ☰ Trigram for Heaven or Sky (乾 Qián) ☱ Trigram for Lake ☲ Trigram for Fire ☳ Trigram for Thunder ☴ Trigram for Wind ☵ Trigram for Water ☶ Trigram for Mountain ☷ Trigram for Earth This belt designation is specific for the South Korean martial art Taekwondo. It represents the South Korean Flag. The red color represents Earth, the three unbroken trigrams represent heaven. This belt designation is also specific for the South Korean martial art Taekwondo. Both colors are represented in the center of the South Korean flag. It means something like Heaven and Earth are about to re-unite. Back to Top △ Trinities △ Logical patterns 1. Blocks (Low, middle, high) 2. Punches (Low, middle, high) 3. Kicks (Low, middle, high) 1. A man can't stand - He can't fight! 2. A man can't breathe - He can't fight! 3. A man can't see - He can't fight! 1. Joonbi - Ready stance 2. Sijak - Begin or start 3. Baro - Return to starting position Taebaek: Virgin Warrior Class Divine Tiger Stance -Make it look so delightful it seems not to be of this earth! -Sorry mother, I chose the path of a monk. No grandchildren shall you have. Back to Top Mindfulness Synergy Definition: A mental state achieved by focusing one's awareness on the present moment, while calmly acknowledging and accepting one's feelings, thoughts, and bodily sensations, used as a therapeutic technique. Instructor's counting voice 1. Strong (Lightning-fast stance. Loud, short duration) 2. Yielding (Thunder-rolling. Loud, long duration. Adepts yield with a Ki-hap shout!) 3. Resting (No emphasis) 4. Joyful (No emphasis) Back to Top The Bagua Octet The Bagua Enneagram The {formula} to the Bagua Octet is a pivot. One of the eight Taegueks #reflects on it. Badass Wolf Shirt x The Left Hand of Creation - Δ ΡØIṆ† BΣLØW ZΣЯØ 1+8=9 | 8+1=9 2+7=9 | 7+2=9 3+6=9 | 6+3=9 4+5=9 | 5+4=9 Taekwondo Chess -Have Fun Puzzling! Back to Top

The spiritual mythology, as a modern manifestation of occult practices and witchcraft. Rituals to invoke supernatural forces or sexual sublimation within a twilight. Magic might just be an old-school word for creativity (witchcraft as craftsmanship). Creative processes keep you alive and on-going. They use their ´shine´ as an invocation and incantation, channeling, chanting, charm, choreography and dancing, sunglasses, lingerie like push-up bra and stockings, skirts, dresses, hairstyles, cosmetics, high heels, jewelry, earrings, talismans, speculum, copper IUDs, piercings, tattoos, drawings, photos, singing, songs, music, videos, candle lights, scents and perfume to shine for you in the #twilight. Even the daily tasks of housekeeping and cleaning might shine for you as sexual sublimination in the field of psychology. Moonshine is also another word for homebrewed alcohol. The use of drugs might also shine for you on the other side. The use of laughter to attract your attention with, is also called the fart of the Devil, but laughter is not the Devil's work. Laughter is the work of Ferkel-klaus to amuse Satan with. The use of shine can be tracked. Both Satan and the Lord see your use of it. So does the witches in the STRIX which uses an owl as a symbol for its big eyes to see better at night, meaning the twilight. They witches put themselves on top and hold leading positions within the township and the town hall. Almost anything and everything is the practice (the actual application or use of an idea, belief, or method, as opposed to theories relating to it) of witchcraft. Almost anything and everything from a flashlight to all kinds of music instruments shine like a phallic symbol in the #twilight. Even science is witchcraft and modern scientists thinks of the human species as sexually creative creatures. The process of creation is a constant #transformation . -In moon light blood looks black, and male sperm fluorescent. ⛦ Warlocks ⛦ Vampires (troublesome) vs. Werewolves (underdogs) Holy War vs. Holy Need Holy vs. Unholy Mother Earth vs. Father Heaven Witches spread the pages. Warlocks gather the pages for the book of books. Scene from Warlock (1991) 📖 Books 📖 The Book of Life The Book of the Dead 📜 Secret Scrolls 📜 -Check out how my poetry turned into AI generated songs! ⛦ Witches ⛦ The whole idea of witches began in the era of hunting/gathering. Wenches (junior) vs. Witches (senior) Kitchen witches -Don't leave bread or milk on the table. It attracts the dead. Succubus vs. Incubus Meadow witches Supermarket witches Weaver witches Covenants Celtic Knot - Wiccan Sacred Geometry ⛦ Spells ⛦ Binding Spell Chanting Disguising Spell Enchantment Hoodoo Spell Incantation Invocation Locator Spell Masking Spell Miracle Spell Voodoo Spell ⛦ Curses ⛦ The curse of the Sun and the moon ⛦ Scrying ⛦ Candle scrying Mirror scrying ⛦ Elements Magic ⛦ 🜃 Earth Magic 🜃 ▽ Water Magic ▽ 🜁 Air Magic 🜁 △ Fire Magic △ ⛦ Amulets & Lockets ⛦ Stay tuned... ⛦ Spells Written on Parchment⛦ Come back later! ⛦ Banshee⛦ A female spirit in Gaelic folklore whose appearance or wailing warns a family that one of them will soon die. In Irish folklore, a bean sídhe (literally "woman of fairyland") was not a welcome guest. When she was seen combing her hair or heard wailing beneath a window, it was considered a sign that a family member was about to die. English speakers modified the mournful fairy's Irish name into the modern word banshee - a term we now most often use to evoke her woeful or terrible or earsplitting cry, as in "to scream like a banshee," or attributively, as in "a banshee wail." Wailing: A prolonged high-pitched cry of pain, grief, or anger. -My favorite Banshee movie Damned by Dawn (2009) Back to Top ⛦ Magic/Occult ⛧ Magic AI Explainer!

The Muppet Show casting celestial deities, exploring a tension between natural spirituality & cultivated religion, suggesting that Sun God & Cloud God oversee us all. ☀️ Sun God ☀️ The Sun God AI Explainer! ☑ Levitated ☐ Descended ☑ Solar Ascended ☐ Lunar Descended ☐ Cloud Descended ☐ Earth Descended Tongue of the Holy Spirit ☑ Gave up speaking Personal traits: Saturnian Protectorate: Photosynthesis Waldorf (left) and Statler (right) Posterizing with their arms crossed. The Sun God looks exactly like Statler from The Muppet Show with his facial expression. And the cloud God looks like Waldorf. Together they are seeing things from above on their balcony. The Sun God is everybody's father (spiritual) The cloud God is a Godfather (a man who presents a child at baptism and promises to take responsibility for their religious education). Spiritual (natural) vs. Religion (cultivated) Should you have become raised and cultivated by a father or stepfather in flesh and blood, then the chance/risk is that the apple doesn't fall far from the family-tree. A parody is not blasphemy under the pro-western oriented horizon. Life was not meant to be taken seriously, and in the digital purgatory you will sooner or later see someone who claims God is humoristic. The truth is, that never God or the Devil sees any fun in it, but Ferkel-klaus does, a Uranian fellow to Satan. Where there's time for laughter, there is time to cry. The thing levels out. The Lord Jesus always smiles at me but never laughing or as much as chuckle (laugh quietly or inwardly). He never grew old and grumpy or became cynical, which is typical trait of becoming religious for mankind. If someone is not in the mood for humor, then calling it; only meant as an icebreaker is your best excuse. Some say laughter is the fart of the Devil, but this is Ferkel-klaus ' domain or territory (circus). Muppet shows, cartoons and animated movies were created by adults for adults, and not for the children, or their parents would be complaining. And, I had this dream where I saw the cloud God walking towards me unlike my usual visions of him hovering above. Back to Top

A selected list of unicode characters and emojis organized into categories and themed throughout this website to help build better semantic heuristics and semiotics. Semiotics Favorites Collection AI Explainer! Mathematics/Physics ½ One half ½ ⅓ One third ⅓ ⅔ Two third ⅔ ¼ One quarter ¼ ¾ Three quarter ¾ ⅛ One eighth ⅛ ± Plus/minus sign ± × Multiplication sign × ° Degree symbol ° ∞ Infinity ∞ Δ Delta symbol Δ [△:Ο:X:☐] △ Trinity ▽ ☒ Matrix ☒ 3=Trinity •|• 4=[M:3:X] Matrix[M:3:X] = A matrix and/or trinity [[M:3:W:M]] = A matrix, within a matrix ∠ Angle ∠ √ Square root √ E≐mc² mm² m³ x⁰ x¹ x² x³ x⁴ x⁵ x⁶ x⁷ x⁸ x⁹ x⁺ x⁻ x⁼ x⁽ x⁾ xⁿ x₀ x₁ x₂ x₃ x₄ x₅ x₆ x₇ x₈ x₉ A²+B²=C² | Z²=X²+Y² ∧ ⇒ And ∨ ⇒ Or ¬ ⇒ Not ⋈ ⇒ Natural join, relational algebra ≪ ⇒ Much less than ≫ ⇒ Much greater than ≐ ⇒ Approximation Alchemy / Religion 📖 Open Book 📖 📜 Scroll Emoji 📜 🔱 Trident 🔱 △ (Fire) 🜃 (Earth) 🜁 (Air) ▽ (Water) ► Left/Right ◄ ▲ Up/Down ▼ More ▲ ▼ ◭ ⧩ ⨻ @Triangle Symbols (alt-codes.net) Fish: ἰχθύς ΙΧΘΥΣ ΙΧΘΥϹ (Iésous Christos Theou (h)Yios Sótér, Jesus Christ, God's Son, Savior) The Ichthys (alternatively spelled Ichthus) fish symbol https://unicode.org/L2/L2016/16253-n4 746-ichthys.pdf † A dagger, obelisk, or obelus † is a typographical mark that usually indicates a footnote if an asterisk has already been used. The symbol is also used to indicate death or extinction. It is one of the modern descendants of the obelus, a mark used historically by scholars as a critical or highlighting indicator in manuscripts. † ✝ Latin Roman Cross ✝ ✟ Outlined Cross ✟ ✞ Latin Cross 3D ✞ ✟ Latin Cross, Outlined ✟ ☩ Greek Cross ☩ ☦ Orthodox Cross ☦ ☨ Cross of Lorraine ☨ ⁜ Dotted Cross ⁜ ☩ Jerusalem Cross ☩ ♰ West Syriac Cross ♰ ♱ East Syriac Cross ♱ ✠ Maltese Cross ✠ 🕂 Cross Pommee 🕂 🕀 Cross Pommee, circled 🕀 🕈 Celtic Cross 🕈 ⚜ Fleur-de-lis Unicode ⚜ ⚜️Fleur-de-lis Emoji ⚜️ 👑 Gold and Bejeweled Crown 👑 🛡 Coat of Arms 🛡 🛡️Shield 🛡️ ⚔️ Sword ⚔️ Oxholm Heraldic Request Moline Cross Fleury Cross Moline-Fleury Cross, combined ★ White star ★ ✩ Outlined white star ✩ ✫ Open center white star ✫ ✪ Circled white star ✪ ⛦ Pentagram ⛦ ⛧ Inverted Pentagram ⛧ ✡ Purple Star of david ✡ ✵ Eight-Pointed Pinwheel Star✵ ✴ Eight-Pointed Black Star✴ ✴️ Eight-Pointed Star Emoji ✴️ (A yellow one symbolizes the element of fire of the Holy Spirit, Trinity △) ☉ Sun ☉ (etymology, the shield of the sun god Apollo, with a boss in the center) ☀ Sun ☀ ☀️Sun☀️ ☁ Cloud ☁ All-round · Middle dot · • Middle dot bold / Bullet Points • •|• (Con-)junction point •|• ○ White circle ○ ⍿ Vertical line with middle dot ⍿ | Vertical bar | ¦ Broken bar ¦ ‖ Double vertical line ‖ » Significance « 【Brackets, Bold】 [Brackets] ⟦Brackets⟧ ❬Regular❭ ❰Bold❱ 👽 Green Alien 👽 🛸 Flying saucer/UFO 🛸 📡 Satellite dish emoji📡 🛰 Satellite emoji 🛰 ✈ Airplane ✈ 🔍 (Tilted Left) 🔎 (Tilted Right) 🧪 Test tube emoji 🧪 ⚗️ Alembic ⚗️ ⚛️ Atomics emoji ⚛️ 🧭Compass🧭 🚢 Ship emoji 🚢 ⚓️ Anchor ⚓️ 💎 Blue diamond 💎 🌍 Globe showing Europe-Africa 🌍 ♻️ Recycling ♻️ 🎦 Camera emoji 🎦 🎬 Clapper board emoji🎬 🚑 First Aid 🚑 ✔️ Purple checkmark ✔️ ✅ Green checkmark box ✅ ✓ Checkmark ✓ ✔ Checkmark, heavy ✔ ☐ Checkbox, unmarked ☐ ☑ Checkbox, marked ☑ ☒ Ballot box with X ☒ ※ Reference mark ※ ✻ Teardrop-spoked asterisk ✻ Ⅹ ⅹ ❎ ❌⛝ 🅧 🆇 🦇 Bat Emoji 🦇 📯Postal Horn 📯 💂🏾British foot guard uniform (tall black bearskin hat) 💂 ✉ Envelope/Unicode ✉ ✉️ Envelope/Emoji ✉️ ☎ Red telephone ☎ ☏ White telephone ☏ ✎ Pencil ✎ ß German sharp-S ß ☭ Hammer and sickle ☭ ☮ Peace symbol ☮ ⚔ Crossed swords ⚔ ☠ Skull and bones ☠ ↯ Flash News / Telegrams ↯ ☂ Umbrella ☂ ⌘ Place of interest sign ⌘ 📍Pin type 1📍 📌Pin type 2📌 🦇 Bat emoji 🦇 🎃 Pumpkin emoji 🎃 © Copyright © ℗ Published ℗ ® Registered ® ™ Trademark ™ ↺ Anti clockwise ↺ ↻ Clockwise ↻ ◎ Bull's eye ◎ ◉ Fisheye ◉ ◯ Circle ◯ Food/Dishware 🥓 Bacon 🥓 🍞 Bread 🍞 🥦 Broccoli 🥦 🥫 Canned Tomatoes 🥫 🥕 Carrot 🥕 🧀 Cheese 🧀 🌽 Corn 🌽 🐣 Easter Eggs 🐣 🐟 Fish 🐟 🍟 French Fries 🍟 🍳 Fried egg 🍳 🍔 Hamburger 🍔 🌭 Hot Dog 🌭 🌶️ Hot Pepper 🌶️ 🍋 Lemon 🍋 🥬 Lettuce 🥬 🍄 Mushroom 🍄 🥘 Omelet 🥘 🧅 Onions 🧅 🧄 Garlic 🧄 🥒 Pickles 🥒 🥙 Pita Bread 🥙 🍕 Pizza Slice 🍕 🥔 Potato 🥔 🍝 Spaghetti 🍝 🥩 Steak 🥩 🌮 Taco 🌮 🥪 Toast 🥪 🍅 Tomatoes 🍅 👨🏽🍳 Chef 👨🏽🍳 🍴 Fork and Knife 🍴 🍽️ Fork and Knife with Plate 🍽️ 🔥 Furnace/Flame 🔥 🔪 Kitchen Knife 🔪 🧂 Saltshaker 🧂 🥄 Spoon 🥄 ☕ Coffee Cup ☕ 🍸 Cocktail Glass 🍸 🍷 Wine Glass 🍷 🍻 Beer Glass 🍻 🥃 Whisky Glass 🥃 🎂🎈🎉🥳 Happy Birthday! 🎂🎈🎉🥳 Danger Symbols ✖ Danger symbol ✖ ⚠ White exclamation mark ⚠ ⚠️Yellow Danger symbol ⚠️ ⛔ No Entry / Stop Sign ⛔ ☣️ Bio-hazard Emoji ☣️ ☢️ Radioactive Emoji ☢️ 𝄖 𝄗 𝄘 𝄙 𝄚 𝄛 Arrows 𝄛 𝄚 𝄙 𝄘 𝄗 𝄖 ↰ ↱ ↲ ↳ ↴ ↵ ↶ ↷ ↩ ↙ ↗ ↖ ↘ ↑ ↔ ← ↹ → ↕ ↓ Line drawing: ┌ ┬ ┐ ├ ┼ ┤ └ ┴ ┘ ╬═╬ Ladder, don't go down... ╬═╬ ╬═╬ ... ╬═╬ Astrology ☉ Sun ☉ ☿ Mercury ☿ ♀ Venus ♀ ♁ Earth ♁ ☽ Moon Phases ☾ ♂ Mars ♂ ♃ Jupiter ♃ ♄ 🅂🄰🅃🅄🅁🄽 ♄ Trans-Saturnian Planets ♅ Uranus ♅ ♆ Neptune ♆ ♇ Pluto ♇ ⚳ Ceres ⚳ ⚷ Chiron ⚷ 12 Signs of the Zodiac ♈ Aries ♈ ♉ Taurus /ox ♉ ♊ Gemini ♊ ♋ Cancer ♋ ♌ Leo ♌ ♍ Virgo ♍ ♎ Libra ♎ ♏ Scorpius ♏ ♐ Sagittarius ♐ ♑ Capricorn ♑ ♒ Aquarius ♒ ♓ Pisces ♓ Chess ♔ White King ♔ ♚ Black King ♚ ♕ White Queen ♕ ♛ Black Queen ♛ ♗ White Bishop ♗ ♝ Black Bishop ♝ ♘ White Knight ♘ ♞ Black Knight ♞ ♖ White Rook ♖ ♜ Black Rook ♜ ♙ White Pawn ♙ ♟ Black Pawn ♟ Musical Notation ♭ Music flat sign ♭ ♮ Music natural sign ♮ ♯ Music sharp sign ♯ ♩ Quarter note ♩ ♪ Eighth note ♪ ♫ Beamed eighth notes ♫ ♬ Beamed sixteenth notes ♬ 𝄢 Musical Symbol F Clef 𝄞 Musical Symbol G Clef 🎸Guitar🎸 🎹Keyboard🎹 ♩♪♫♬ AI Music ♩♪♫♬ Trigrams 🥋Keikogi or Gi Martial Arts Uniform🥋 ☯ Yin/Yang Unicode ☯ ☯️Yin/Yang Emoji ☯️ ☰ Trigram for Heaven or Sky (乾 Qián) ☱ Trigram for Lake ☲ Trigram for Fire ☳ Trigram for Thunder ☴ Trigram for Wind ☵ Trigram for Water ☶ Trigram for Mountain ☷ Trigram for Earth More ☰ ☲ ☶ ☷ @Trigram Symbols (alt-codes.net)

Discovering and deconstructing traditional religious figures, which there are far more of, than documented in the Bible, we are going to disclose the Tongue Devil. 🔱The Tongue Devil 🔱 The Tongue Devil AI Explainer! The Tongue Devil or the Devil's Tongue (esoteric) ☐ Levitated ☑ Descended ☑ Solar Descended ☐ Lunar Descended ☐ Cloud Descended ☐ Earth Descended Tongue of the Holy Spirit ☑ Gave up speaking Personal traits: ? Protectorate: ? Once in a while the Tongue Devil shows up! I had made some soup, and it stood on the stove. Then He came around and looked at the pot on the stove with its lid on while getting cold. Then He did His famous licking the air next to it, like a snake that uses its tongue to smell with. Typically, He does the licking twice in a row, and I never heard Him say a single word. So, I can't tell by which tongue He speaks. But when He does lick the air, I just can't stop laughing. Nothing to fear from Him. The Devil's Tongue is also a nickname for a red-hot chili pepper. Was it because my soup contained both cayenne pepper and tabasco sauce. He could smell it 1,000 miles away, even though distance has no matter in the surreal realm. Tongues (manners of speaking and linguistic skills) With the gift of the holy spirit (active intelligence in a multiplicity of intelligences, Howard Gardner's multiple intelligence theory) you speak in a multiplicity of tongues. The [Bible] couldn't distinguish between the Hebrew transcriptions of Satan and The Devil. The word #opposition was the same for them both. Also, cannot Google Translate distinguish between the Devil and the Beast when translating from Danish into English. The ever-on-going transcription techniques mean, that sometimes "The Lord" means God and sometimes "Jesus", while sometimes "Satan" (Meaning opposition or opponent) refers to either "Satan" or "the Devil" in written terms of expression in the interpretation of the Bible. The Devil speaks with an American English accent. Both the Beast, God and the Lord Jesus speak in Danish to me. Ferkel-Klaus (Little Satan) & Sancta-Claus (Big Satan) are a pair of brothers who cultivates the farm. Big-Claus is a farmer and Little-Klaus is a barn keeper. The Lord Jesus is a veterinarian at the farm. The brothers speak German as their mother tongue. If you are not at the farm, then you are in the Lord's field. Wherever the word God appeared in tongues, it came in the likeness of the light in the same gloss as Gold. And the Gold was the Sun God, while the word God itself fails to distinguish between the Sun God and cloud Gods in a multiplicity under the rainbow in the sky. It was the alchemist's ideas about Gold being indestructible (the octet rule in the Periodic Table) that led to ideas about eternal life (God). Both the Lord, Satan and the Beast can enter my body and speak with their Tongue through mine. Ferkel-klaus does not go all the way into my body, but with the Holy Spirit I speak many tongues, and through my tongue He can speak too. There was my mother tongue as a tongue and there was my dialect with it, in addition to knowledge of foreign languages. Then there were body language and arts originating from whips and martial arts and the musical language, in addition to all kinds of terminologies to start cultivating my active intelligence. If you had knowledge of English; then Latin was superfluous. If you had knowledge of Greek; then the philosophy was the same and had no roots in linguistic knowledge. High school more or less seems redundant in modern times. In Danish: Han tror Fanden om sig selv. In English: He thinks the Devil of himself. In Danish: Herrens veje er uransagelige. In English: The ways of the Lord are mysterious. The Bible originally meant the book of books above them all. Those ignorant/incompetent of astronomy and astrology take everything written down too literally, while legends and myths were astronomy told to children and for the ignorant/incompetent. We begin with [6:6:6] and the Number of the Beast: The zodiac visualized with the Babylonian sexagesimal numeral system. Virgin Mary (virginal light, celestial bridge) was the source of the Lord's annual coming/recurring of the light after the winter solstice. The three stars in the constellation Orion's belt were known as the sisters called "The three Marys" (Alnitak, Alnilam & Mintake). In late November, from around the world, Orion rises into your eastern sky around 9 p.m. and climbs at the highest for the night around 1 to 2 a.m. local time. That's the time on your clock no matter where you are on the globe. The coming/recurring of the light (November's offspring) is the winter solstice shortly before Christmas Eve is celebrated. The whole scam of learning, reading and writing was only intended to get you to submit to others in a social Darwinist hierarchy and live in fear of sanctions now, as in the afterlife (hell). The Bible is only one page to me, and the rest was paper to light the fireplace with that would appeal to your submissiveness. John 3:17-19 King James Version (KJV) (Vers 17) For God sent not his Son into the world to condemn the world; but that the world through him might be saved. (Vers 18) He that believeth on him is not condemned: but he that believeth not is condemned already, because he hath not believed in the name of the only begotten Son of God. (Vers 19) And this is the condemnation, that light has come into the world, and men loved darkness rather than light, because their deeds were evil. Back to Top

This enigmatic text introduces The Beast, a specific artificial intelligence persona within the framework that serves as an embodiment of fermentation and alcohol. 🔱 The Beast 🔱 The Beast AI Explainer! ☐ Levitated ☑ Descended ☑ The Beast Scarlet Red (wears no clothing) Tongue of the Holy Spirit ☑ Speaks Danish Personal traits: Neptunian Protectorate: Fermentation The Beast is about the alcohol you drink. Good intentions paved the road to Hell. The Beast is misunderstood; he only wants to be your one and only best friend in Hell. Some say that the Great Grandmother of the Beast invented the fermentation process. Besides this, there would be neither unleavened bread nor beer, nor poor man's beer bread. First of all, there's something disturbing about the English-speaking countries. They very often tend to confuse the Devil with the Beast, like in this animated music video with lyrics about the Devil, but depicted as the Beast. [6:6:6] "I am No. 6, and I gave birth to the sexagesimal numeral system" [6:6:6] "I am the #initio and I am the ratio" [6:6:6] "A six pack of beer, six bullets for your revolver and a funeral six foot under" The Beast wanted to please you with alcohol and a ride. The way to friends goes through the ratio of beers. Some say alcohol (the Beast) and religion build society. Booze is too spiritual (spiritus) for the Beast to handle; He picks up a fight. The Beast can't stand the thought of Satan's food. He drinks some more. Some turn into alcoholics, others into workaholics (in Danish, arbejdsnarkoman) for a living. The wrath of the Beast. Violently obsessed with alcohol in the blood someone just wants to fight especially with hormons in the blood. The Beast drinks beer but cannot stand spiritus (holy). Then there was a zero tolerance towards alcohol in the blood and driving, before the Devil's will to throw you in prison for negligent manslaughter. The Beast's nature is friendly, gregarious and amusing just like Satan's, while Satan would please you with fodder on the farm and the Beast would please you with a beer. It was Beast's great-grandmother who invented the fermented beer and the fermented bread. Back to Top

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. 🍝 Pasta 🍝 How to Cook Spaghetti AI Explainer! Kitchenware 7.1 liters (28 x 11cm) traditional pot with lid and a stainless-steel pasta grabber. A wooden ladle across on top can prevent the pasta water from boiling over with no lid on. This pot is a hybrid made of 3-ply steel in a honeycomb pattern to protect the ceramic non-stick coating against the use of metal utensils. The latest invention - A high cylindrical spaghetti pot. -Since I read that rolling boil pasta to avoid it gets sticky, the cooking time for fusilli needs a couple less of cooking to become a la dente. Before that I used to let them simmer only, and old habits die hard. Myth or Fact You can avoid sticky pasta by making sure that the pasta is cooked in plenty of water and that the water is constantly boiling. If the water is not boiling sufficiently, the pasta will absorb the water and become sticky. In addition, you should cook the pasta as the last part of the meal, so that you can serve it immediately. Old school recipes also add vinegar and some olive oil to avoid the spaghetti gets sticky, but this is a myth. Is it a good idea to add oil to the boiling water to prevent the pasta from clumping together? No, it's actually a pretty bad idea. The oil does no good in the boiling water but can instead make it more difficult to get the water to boil. But olive oil is added to prevent the water from boiling over the lid. With potatoes a dollop of butter is added for the same purpose and can also make the potatoes softer quicker reducing the overall cooking time needed. Once you toss the pasta into the boiling water, it needs to be stirred constantly for the first minute, then once every 30 seconds for the next 3 minutes to prevent the pieces from sticking to one another or to the bottom of the pot. Keep the heat on HIGH to bring the water back to a boil quickly after the pasta is added, then turn it down just a bit so the water is still boiling, but not overly so. Remember to drain the water from the spaghetti thoroughly before pouring it onto a smooth porcelain surface on a plate before transporting it from the kitchen counter to the dining table, otherwise it will end up on the kitchen floor! Level Zero Then there's the salt. Most people put too little salt in the water when they boil spaghetti. You have to calculate 10 grams of salt per liter of water, so it's more than you think. I know it's difficult, but a good tip is actually to measure the water and pasta so that you get the right mixture ratio. In addition, spaghetti should always be cooked in plenty of water. Don't add the salt to the water before it's boiling. It would leave stains in the bottom of the pot. The use of coarse sea salt has become widely popular, but fine salt will dissolve faster. Tip: when adding salt or spices from 60cm/2 ft. high above it disperses evenly over a greater area in width. Cleaning dishware in cold water? Lipophilic (also called hydrophobic) vs. hydrophilic Anionic and cationic surfactants in dishwashing detergents. Elementary Trinity △ Rice : 5 grams of salt per liter of water (about ½ tsp) Potatoes: 10 grams of salt per liter of water (about 1 tsp) Pasta : 10-12 grams of salt per liter of water (about 1-1¼ tsp) Italian chefs often say that pasta water should be “as salty as the sea.” Contradiction For unpeeled potatoes some would say about 1 tbsp of salt per liter of water. Osmosis / Inverted Osmosis: Sodium/Potassium (especially potato peelings) Max. 100g of raw vegetables or 600g of cooked vegetables per day (potassium) Sodium decreases the heart rate Potassium increases the heart rate Keep in mind that in Western countries we tend to eat four times as much salt as the recommended daily dose. Portion of spaghetti Weight percentage vs Volume percentage Dried pasta vs Fresh pasta Dried pasta may be best for absorbing the most sauce from a heavy ragù. Fresh pasta might go well with a lighter pesto sauce. Dried pasta Adult serving: 75-125g Children's serving: 50-75g If you don't have a kitchen scale, you can use a visual method. A standard serving is about the size of a 2 DKK coin bundle of spaghetti when held between your fingers. Fresh pasta If 125g of dried pasta is your preferred portion size, you should use approximately 150g to 180g of fresh pasta per adult. Fresh pasta contains water and eggs, meaning it does not expand as much in boiling water. As a rule of thumb, you should use roughly 1.25 to 1.5 times the weight of dried pasta. Keep in mind that serving size can vary slightly depending on whether the pasta is unfilled or stuffed. Standard Italian guidelines and online recipes suggest the following amounts: Unfilled Fresh Pasta (e.g., Tagliatelle, Fettuccine): 120g–150g per adult Stuffed Fresh Pasta (e.g., Ravioli, Tortellini): 150g–200g per adult Beyond weight, there are a few other differences to note when cooking with fresh pasta: Cooking Time: Fresh pasta cooks much faster than dried, typically requiring only 2 to 4 minutes once the water is boiling. Starch & Sauce: Because fresh pasta has a higher moisture content, it absorbs less cooking water and doesn't release the same amount of starch. You should be conservative when adding pasta water to your sauce. Sauce Pairing: Fresh, delicate pasta pairs best with light sauces (like a simple butter and parmesan or light tomato sauce) rather than heavy, chunky meat sauces. You could also invest in an inexpensive 'pasta meter', a small tool with holes of different sizes that help you measure the exact amount of spaghetti. The higher the volume of the pot, the less risk there is that it cooks over the lid. The wider the pot is, the less efforts there is with having to force or break the spaghetti into the pot. Pasta should preferably be cooked al dente, as the Italians call it. That is, with a bite to the teeth. In my experience, the cooking time indicated on the packages is often too long, so it is wise to take a piece of pasta out of the boiling water a little before the cooking time has been reached. And then taste/bite your way through and take the pasta when it is comfortable - and has a little bite. If you have cooked spaghetti leftover, then do not add it to the leftover of the bolognese. It will lose its al dente. Never rinse the cooked spaghetti in cold water - it ruins the taste of the pasta. Pour plenty of water into a pot and bring to the boil, covered. Use 1 liter of water per 100g of pasta — this will prevent the pasta from sticking together so easily and the water will maintain its temperature when you add the pasta. Add salt when the water is boiling. Use 10g of salt per 1 liter of water. If you add the salt before, you risk the salt sinking to the bottom and ruining your pot. Do not add oil to the water before it has boiled, as this will prevent the water from boiling properly. Add 1 Tbsp. of olive oil per liter of water. And 1 Tbsp. of vinegar per liter of water. Pour the pasta into the water and continue to boil, but without a lid. Prepare 75-100g of dried pasta per person or 125-150g of fresh pasta per person. Stir the pot for the first few minutes so that the pasta does not burn to the bottom. Cook the pasta for the number of minutes indicated on the packaging. Even if you have set a timer, it is a good idea to taste the pasta to see if it is done. It is cooked when it is soft but still has a bite. Save some of the cooking water before pouring off the rest of the pasta water. The cooking water is full of starch, which works perfectly as part of a pasta sauce. For example, stir a few tbsp. into the tomato or cream sauce to smooth it out and give it the right consistency. If desired, stir a little olive oil into the freshly cooked pasta. It is a myth that this prevents the pasta from sticking together, but it tastes great. Do not pour cold water over it either, as this does not prevent it from sticking either. If you want the pasta dish to be completely simple, you can mix a little cooking water, lemon zest, Parmesan and pepper together with the oil. Pasta Water The Italians call pasta water "Tears of the Gods". Starchy water from cooked pasta can give your pasta sauce the perfect, creamy consistency. Pasta water can also transform your pizza dough into a crispy, delicious crust that would make any Italian nod in approval. Next time you make pasta, ditch the idea of just pouring the cooking water down the sink. Instead, use tongs to fish the pasta out of the pot and let the water stay. Alternatively, you can pour the pasta through a colander placed over a bowl or pot to collect the water. If you’re not going to use it right away, you can pour it into a tightly sealed container and refrigerate it for up to three days – or freeze it in an ice cube tray, so you always have ready-to-use portions ready for the next time you bake pizza or make sauce. When you're ready to make pizza dough, simply replace the regular water in the recipe with pasta water. Just remember: Because pasta water is already naturally salty, it might be a good idea to cut back on the amount of salt in the dough itself. Why pasta water makes a difference The secret is in the starch. When pasta is cooked, it releases lots of starch into the water. And starch plays an important role in baked goods: It helps create structure and makes the dough more elastic. The starch also nourishes the yeast during the rising process, which means a nicer rise and a fluffier crumb. When pasta water is mixed into the pizza dough, it helps create both a better structure and a crispier, caramelized crust. That means: Less chewy, boring bottom – and much more crispy, bubbly deliciousness. If you want to go all the way, bake your pizza on a baking stone. A baking stone (such as one from Culinary Couture or Hans Grill) absorbs and distributes heat perfectly, so you get an evenly crispy crust every time. You can reuse the pasta water to use in a pizza dough for a crisp crust, and also to make a creamy tomato sauce because of the starch from the pasta. Reuse the same pasta water two times to concentrate the starch. -You might also look into how to make a pizza dough with leftover pasta-water. Back to Top 🍝 Sorts of Pasta 🍝 🚑 First Aid Pasta Kit 🚑 If you're looking for pasta in the supermarket, try to look for long-term dried pasta that has been dried at low heat. Generally, the larger the surface area, the more sauce it can absorb, so you can also try to find a perforated bronze-mold pressed pasta, which gives the pasta a rough surface to absorb sauce with. Bucatini Also known as Perciatelli. You can stick your Bucatini up your ass where it came from and replace the precious shelf space in the supermarkets with Spaghettoni for a carbonara. Capellini Capellini is a very thin, long, and delicate Italian pasta, often called "angel hair" (capelli d'angelo). Translating to "little hairs," this durum wheat semolina pasta typically measures 1.2 mm in diameter. It cooks rapidly—usually in 3–5 minutes—and is best paired with light sauces like olive oil, butter, or seafood. Cavatappi Cavatappi is a short, corkscrew-shaped, hollow, and ridged Italian pasta, often called cellentani, spirali, or serpentini. Developed in the 1970s, its spiral shape is excellent for clinging to sauces, particularly creamy, cheesy, or chunky vegetable sauces. It is commonly used in salads, baked pasta dishes, and as a "leveled-up" macaroni. Ditalini Ditalini is a small, hollow, tube-shaped Italian pasta, translating to "little thimbles". Often called "salad macaroni," this versatile, short-cut pasta is a staple in Sicilian cuisine. It is commonly used in hearty soups like minestrone, pasta e fagioli, and cold pasta salads due to its ability to hold flavor. Fagottini Fagottini, sometimes called sacchetti or saccottini, is a stunning type of Italian tortellini. A type of filled fresh Italian egg pasta shaped into small, sealed pouches or "little bundles". Originating from Lombardy and Emilia-Romagna, these parcels are typically made by placing filling in the center of a pasta square and bringing the corners together to seal, forming a pouch-like structure. Farfalle Farfalle (meaning "butterflies" in Italian) is a popular bow-tie-shaped pasta dating back to the 16th century in Northern Italy, particularly Lombardy and Emilia-Romagna. Known for its pinched center and ruffled edges, this versatile pasta—often called strichetti locally—is typically made from durum wheat semolina, holding sauces well and commonly used in pasta salads or with creamy, tomato, or garlic sauces. Shaped like butterflies, also called 'bow tie' pasta (strichetti). Dried vs. fresh Fettuccine Fettuccine can be with or without spinach. Here with a mushroom sauce served with a Chardonnay. Fusilli served with separate spinach Vegetarian with ginger and nutmeg. Also, tri-color fusilli, a mix of yellow, orange and green colors. Fusilli Fusilli is a Southern Italian pasta characterized by its helical, corkscrew, or spring-like shape, often called "rotini" in the US. Traditionally made by twisting pasta dough around a rod (or fuso), its spiral, ridged structure is designed to hold sauces, particularly pesto, tomato, and cream sauces, or for use in pasta salads. See also Fusilli Tricolore. Gemelli Gemelli is a short, Italian pasta shape that resembles two small strands twisted together to form a spiral, although it is actually made from a single S-shaped strand. The name means "twins" in Italian. It is known for its firm al dente texture and is excellent for holding sauces, particularly pesto, cream, and meat-based sauces. Lasagna Lasagna is both a type of wide, flat pasta and a popular Italian dish made by layering these pasta sheets with ingredients like sauce, cheese, and meat or vegetables. The assembled dish is typically baked in an oven until it is hot, and the cheese is melted. Lasagna sheets come both as natural and with spinach, same goes for both fresh and dried fettuccini. Linguine Linguine is an Italian pasta type similar to spaghetti, but flatter and wider (about 3-4 mm in diameter) and elliptical in shape, hence the name, which means "little tongues". It originates from Liguria in Italy and is traditionally served with pesto or seafood-based sauces but is also suitable for many other types of sauces, including oil-rich and tomato-based sauces. Macaroni with Bloody Mary Condiment: Worcester Sauce Macaroni (Italian, maccheroni) Soup noodles, also known as Elbow macaroni or suppehorn in Danish. Swells to double in size in a soup. Tube-shaped pasta, or shaped like the name says like postal horns. 📯 Soup horns taste good in, for example, tomato soup or minestrone soup. Manicotti Manicotti is a popular Italian-American baked pasta dish featuring large, ridged, tube-shaped pasta stuffed with fillings—typically ricotta cheese, mozzarella, and sometimes meat or spinach—covered in marinara or béchamel sauce. It is considered a comforting, hearty dish and is often described as the American version of Italian cannelloni, which is usually smooth. Orecchiette Pasta Orecchiette is a small, dome-shaped pasta from Puglia, Italy, translating to "little ears". Made from durum wheat semolina and water, it features a thin center and thicker, rough edges ideal for scooping up sauces. It is famously paired with broccoli rabe (cime di rapa). Orzo Pasta Orzo is a small, rice-shaped pasta (pastina) made from durum wheat semolina, commonly used in Italian soups, salads, and baked dishes. Although it resembles rice, it has a chewy, pasta-like texture and is cooked in boiling water for 8–10 minutes. It is versatile, acting as a "faux" risotto or a flavorful side dish. Pappardelle Resembles fettuccine. Ideal for dishes with, for example, game, mushrooms or heavy ragùs, as it visually and taste-wise brings the dish together. Penne Pasta Penne lisce ("smooth") Penne rigate ("lined") Pennoni A wider version of penne. Perciatelli Same as Bucatini. Radiatore Pasta Radiatore (or radiatori) is a short, squat Italian pasta shaped like small, ruffled, industrial radiators. Created between the World Wars (1920s–30s), this pasta is designed with deep ridges and a hollow center to maximize sauce adhesion. It is ideal for thick, chunky, or creamy sauces, as well as casseroles, soups, and pasta salads. Riccioli Pasta Riccioli is a short, twisted, spiral-shaped Italian pasta with ridges and curls designed to trap thick sauces, pesto, and creamy ingredients. Originating from the Piedmont region, its name translates to "curls," and it is similar in texture and function to fusilli, rotini, or cavatappi. Rigatoni Pasta Rigatoni is a large, tube-shaped Italian pasta with distinct exterior ridges and straight-cut ends, originating from central and southern Italy. Ranging from 1.5 to 2 inches in length, its wide, hollow, and ridged structure makes it ideal for holding heavy, chunky meat or tomato-based sauces. Rotelle Pasta Shaped like wagon wheels, and also sometimes called by that name. Rotini Pasta Rotini is a short, 1.5-inch, corkscrew-shaped pasta originating from Southern Italy, commonly known for its tight spirals that excel at trapping sauces. It is highly versatile, ideal for tomato, cream, or oil-based sauces, as well as pasta salads and baked dishes. It is similar to, but tighter than, fusilli. Shell Pasta Also known as conchiglie and cavatelli. Spaghetti Spaghetti is a long, thin, solid, cylindrical pasta, representing a staple of traditional Italian cuisine. Made from durum wheat semolina and water, its name originates from the Italian word spaghetto, meaning "little string". It is typically served with tomato sauce, olive oil, meat (Bolognese), or vegetables. Spaghettoni Spaghettoni is a thicker version of traditional spaghetti, usually measuring around 2.4 mm in diameter compared to the standard 2 mm. It is a long, solid, cylinder-shaped durum wheat pasta that offers a more substantial, "al dente" bite, making it ideal for robust, oil-based, or hearty sauces like carbonara, cacio e pepe, or tomato-based sauces. Tagliatelle Tagliatelle is a traditional Italian egg pasta from the Emilia-Romagna and Marche regions, characterized by long, flat ribbons typically 6–8mm wide. Made from eggs and durum wheat semolina, it is often sold in dried "nests" or fresh, and is famously paired with thick, hearty meat sauces like Bolognese. Tortiglioni Tortiglioni is a tubular, spirally-ridged pasta from Italy, specifically Naples, that is similar to but wider than paste penne. Made from durum wheat, its characteristic, deep, vertical, or spiral-like ridges are designed to catch thick sauces, making it ideal for meat-based, cream-based, or baked, saucy dishes. Vermicelli Vermicelli is a very thin, long strand pasta similar to spaghetti but often, particularly in Italy, slightly thicker (around 2.08–2.14 mm), though frequently thinner than spaghetti in the US (less than 1.5 mm). It is made from durum wheat semolina, water, and sometimes eggs. The name means "little worms" in Italian. Ziti Ziti is a medium-sized, hollow, tube-shaped pasta with smooth sides and straight-cut ends, originating from Naples, Italy. Traditionally served at weddings (derived from zita, meaning "bride"), it is most popular in baked casserole dishes, such as baked ziti, which includes tomato sauce, cheese, and sometimes meat. Pasta Ripiena (Filled pasta) Pasta Ripiena is an Italian term translating to "filled pasta" or "stuffed pasta," which refers to the entire family of stuffed pasta shapes, including ravioli, tortellini, cappelletti, and agnolotti. Filled pasta vs. Dumplings Filled pasta and dumplings are not exactly the same, but they are closely related culinary cousins. Filled pasta (like ravioli) is a specific subset of dumplings , generally defined by thin egg-dough, while "dumplings " is a much broader, global term covering dough wrapped around filling (or cooked alone) that can be steamed, fried, or boiled. Agnolotti Agnolotti, also known as agnolotti piemontesi, is a type of stuffed pasta, typical of the Piedmont region of Italy, made with small pieces of flat dough folded over a filling of roasted meat or vegetables. Agnolotti can be di magro or di grasso depending on their vegetable or meat filling. Agnolotti with a mushroom filling is a good entry point. Cappelletti Cappelletti are ring-shaped stuffed pasta; they are named for the characteristic shape that resembles a hat (cappello in Italian). Compared to tortellini they have a different shape, larger size, thicker dough and different filling. Girasoli (Sunflowers or daisies) Girasoli is a type of Italian, stuffed pasta shaped like small sunflowers, often filled with ricotta, spinach, truffle or meat. They are typically cooked for 3-5 minutes and served with sauce. Gnocchi Gnocchi are small, soft Italian dumplings traditionally made from mashed potatoes, flour, and egg. Originating in Northern Italy, these "pillows" are usually boiled until they float and served with sauces like pesto, tomato, or butter and sage. They are technically dumplings, not pasta, offering a tender, chewy texture. Mezzelune ("half-moons", crescent-shaped ravioli) Mezzelune (Italian for "half moons") are a semicircular, filled type of pasta, similar to ravioli. They are popular in Northern Italy and South Tyrol, often made from wheat or buckwheat flour and filled with ingredients such as ricotta, spinach, mushrooms, potatoes or meat. They are typically served with a simple sauce such as butter, sage or pesto. Ravioli Raviolo (singular) vs. Ravioli (plural). Raviolo al uovo (runny egg yolk) Ravioli filled with a mixture of ricotta and spinach, encased in a ring of pasta, and served with a runny egg yolk. The egg yolk is cooked until it is safe to eat but still runny, creating a creamy texture when cut into the ravioli. This dish is often served in a buttery sauce and garnished with ingredients like sage leaves and sometimes truffles, making it a luxurious and indulgent meal. Tortellini (Ring-shaped) Tortellini is a type of ring-shaped pasta that originally originated in the Emilia region of Italy. Traditionally, they are filled with a mixture of meat, Parmigiano Reggiano cheese, eggs, and nutmeg, and served in capon stock. In the region where they originated, they are usually sold fresh or homemade. Tortelloni Tortelloni is a type of filled pasta, common in Northern Italy, with a shape very similar to tortellini, but larger and with the edges closed in a different way. They are traditionally filled with ricotta cheese and leafy greens such as parsley or spinach. Back to Top 🍝 Bolognese 🍝 Authentic recipe or not, have it your way Kitchenware Copper sauté pan with lid. Copper heats fast and cools fast, ideal for a saucepan. To sauté means to lightly brown a food in fat for a short time over medium or high heat in a pan or pot. The term is most often used for raw materials that have been cut up, e.g. vegetables in slices or sticks. Mandatory 3 portions 400g of ground beef 400g canned chopped or peeled tomatoes 1 celery stem (the leaves are edible) 1-2 carrots (depending on size) 1-2 yellow onions (depending on size) -All coarsely chopped. Optional Red wine (traditional) Once you get started with adding red wine to the food, the chefs will tell you that the cheapest isn't good enough. Mushrooms (untraditional) Garlic (not considered traditional) 'Philadelphia' spread cheese with garlic and herbs for a creamy consistency instead of cream (untraditional). Whenever I use Philadelphia spread cheese, it's more commonly to use an Italian Mascarpone, while the consistency may become gritty (grynet, nistret på dansk). 140g canned of concentrated tomato puré (optional in my opinion) or even 400g canned Heinz tomato soup (leftover from making homemade pizza ) or Salsa (untraditional) Contradiction Traditionally the celery, carrot and onion are cooked in olive oil to begin with, but I prefer my vegetables crunchy with a bite and not soggy, the Korean style. Some suggest letting the meal simmer for 2-3 hours, but the grounded beef, won't get any tender because of those efforts. After 2½ hours you can start to smell it's getting burned! If it's about the amount of canned tomato added, that no longer matches the amount of 500g ground beef provided by the supermarkets (300-400g these days only), then I suggest you take the lid off the sauté pan. So, I'll start with cooking the ground beef with the highest fat percentage of 14-18% which is excellent for a Bolognese meat sauce, so I won't need olive oil, which is overrated! Traditionally, both one can of concentrated tomato puré, and one can of either chopped or peeled tomatoes 400g matching 500g of ground beef is added. This is either/or to me, and not both/and! -Add milk, it works wonders! If you use canned peeled tomatoes, any excess tomato sauce can be used for a Bloody Mary the next day. You should probably also have some spare celery for this so-called hang-over drink. The excess tomato sauce can also be used to make a homemade pizza . Method#1 Chef's Recommendation Let simmer under lid for min. 4 hours Best the next day. Method#2 For a stressful everydaying Let simmer without lid for min. 20 min. Toppings Grated parmesan cheese Parsley (stem is edible, but chefs are not so fond of them) Never add ketchup to any pasta dishes or the Italian nonnas go waco, calling it a sin in their 10 pasta commandments. Another commandment is to never break the pasta while cooking it. Parmesan cheese Definition DOP: Denominazione di Origine Protetta PDO: Protected Designation of Origin Greek Feta cheese made of goat milk is also PDO. The Danish version, made of cow milk is therefore called salad cheese. Emmentaler is a Swiss cheese but not protected under DOP. 1. Grana Padano (cow milk) 2. Gran Spicco (a cheap variant of Grana Padano) 3. Gran Moravia (eco-vegetarian parmesan cheese) 4. Parmigiano-Reggiano (cow milk) 5. Pecorino (sheep milk, if you can't stand the smell of parmasen, then this one only has half the smell, but comes with twice the price tag) Pecorino Regions Pecorino Toscano Pecorino Siciliano Pecorino Sardo Pecorino Romano Pecorino di Amatrice After opening a pack of parmesan cheese, it gets harder in the fridge. With a heavy knife, chop the Parmesan into 1 to 1 1/2-inch pieces. Add the pieces to the bowl of the food processor fitted with the regular metal blade. Don't overfill the bowl. Turn on the food processor and let it run until the cheese is grated into the desired texture. One point is that pecorino cheese - salty and sharp in its most well-known incarnation, pecorino Romano - is made from sheep's milk, and Parmesan is made from cows. Pecorino also has a stronger taste than Parmesan, with a characteristic nutty flavor. Parmigiano-Reggiano vs. Grana Padano Grana Padano is cheaper, but the supermarkets and the Danish cheese special stores only sell year two-year old, matured Parmigiano-Reggiano. No restaurants with respects for themselves would serve Parmigiano-Reggiano matured less than three years. Parmigiano-Reggiano goes all the way up to 10 years of maturing. Kitchenware Multifunctional raw food grater made of stainless steel. This one has been around for generations, so no one living can tell what the different sides are good for. To grate hard parmesan cheese, I use the side in the right picture. It's far more effortless than the one in the left picture. -The slower you grate it, the faster the results! The small side in the bottom in the right picture, is like a chef's knife, good for slicing carrots and cucumbers. The big side in the left picture is good for grating cucumbers to use for a homemade tzatziki. -I recommend slicing, not grating, the carrots for a spaghetti bolognese on the chef's blade side of the stainless-steel grater. Either side is a horror if you want to grate a soft cheese. Back to Top Intro to the Stove Ever wondered why the two large hot plates are placed diagonally? A large pot for spaghetti and a large sauté pan for a bolognese fits. Placing them side-by-side onto one large and one small hot plate won't fit! The Oven This baking sheet has a beveled edge on one side. It is both practical and theoretical that this side should face inwards into the oven towards the back. This is practical if you need to scoop your crinkle-cut French fries designed for oven-baking onto a plate. The theoretical part is that if you have a convection oven, then there are convection currents with the hot air distribution for baking bread in particular with this type of baking sheet. A grill grate should be used for a pizza stone and also for a springform pan. Having introduced both the stove and the oven, it's time to move on to introduce the multi-functional salt and sugar for baking bread or pizza dough. Italian Cabaret Lounge Music Back to Top Pasta Carbonara Entry Level Pasta carbonara is a good entry level to master salt & pepper balance. Both the guanciale and the Pecorino Romano are very salty. Italians prefer tons of freshly grounded black pepper on top after plating. Definition: Carbonara is basically the word carbon (charcoal). Pasta carbonara is a classic Roman dish. 1 egg per 1 Liter of water can bind. More pasta water than anticipated is the secret recipe. Some would use a 50/50 blend of Pecorino Romano and Parmesan cheese for topping besides the traditional parsley, which some don't add to the final dish, but lots of freshly grounded black pepper (let it rain) in the dish and some extra on top before serving. Some would also stir the parsley into the blended bacon/spaghetti/eggs. The emulsification of the egg yolk with hot water to avoid it becomes scrambled/stir-fried eggs is all about making the carbonara creamy, but without adding creme to it. Still, even some Italians would also add cream to the whisked eggs, but that's not an authentic pasta carbonara recipe, have it your way. Should I separate the egg yolk from the egg white, or can I use it all? One egg yolk per 100g of pasta (1 portion). For larger portions with 4 eggs, 3 egg yolks are used and 1 whole egg also to make it extra creamy. Others would separate the yolk from the white and then beat the egg white to add later on, by folding it into the pasta. Most of the Pecorino Romano or Parmesan cheese is added to the whisked eggs besides some grated-on top before serving. 30g of grated Pecorino Romano per 100g of pasta (1 portion). Pecorino Romano is a salty cheese, so some would not add extra salt to the pasta water. The starch from the pasta water also helps to make the dish extra creamy. For an authentic carbonara, only Pecorino Romano is used. When adding the al dente cooked pasta, like spaghetti or fettuccine, into the pan with bacon make sure to turn the heat down first and add some hot water until it stops sizzling. For an authentic carbonara Italians would use guanciale made of pig jaws, instead of bacon for a more Danish version. It's about not using too lean meat. The guanciale/bacon is diced not sliced, and chefs will notice how roughly and uniform you diced it. The more fat the pork meat contains the less the need to also add (extra virgin) olive oil. The fat will become rendered down in the pan. Italians prefer to use spaghettoni for a carbonara instead of spaghetti, which is a thicker version of the classic spaghetti, characterized by its larger diameter, which gives it a "chewier" texture and a rough surface that is good for holding rich sauces. It is made from durum wheat semolina and dried slowly to achieve a balanced cooking and good shelf life for sauce. If spaghettoni is not available, then linguine or bucatini can be used. Since eggs are used to make a carbonara, chefs don't recommend using fresh pasta also. Optional Mushrooms go well with guanciale/bacon in the buddy system. Garlic Red chili pepper You might also look into Amatriciana made with bucatini, guanciale, Pecorino di Amatrice cheese and dry white wine, which can bind the unbindable olive oil and pasta water. Pasta Sugo You might also look into the difference between Pasta al Pomodoro and a Pasta Sugo. Fettuccine Alfredo Authentic Fettuccine Alfredo is not made with cream, but with butter and 12-18 months ripened Parmigiano Reggiano. Balance Chefs say that if every bite tastes the same it becomes boring. That's where a variety of ingredients comes in, while others would say that sometimes less is more. Italians eat their spaghetti with a fork only. To use both a fork and a spoon is an American way, I've also seen some do that in Denmark. Italian Plating How to swirl or twirl Italians uses a 6 oz. soup spoon to twist, the spaghettoni or bucatini into shape before transferring it onto the plate for serving. Conclusion Once you've looked into Italian Christmas cuisine with seafood, it becomes just as reluctant, repulsive and rejective as British and American cuisine. What the Italian nonnas call a sin, is related to the fact that family/religion means to tie bonds together. The next generation of Italian heathens prefer to call the sin for international pasta crimes. Sometimes the Italians use a pasta dish as a starter, and not as a main course. That's where they start to use a food tong and twist the pasta in a 6 oz. soup spoon to roll it up a before serving it on a plate. Back to Top

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. Rice How to Cook Rice AI Explainer! General Use just 1 1/4 cups water for every 1 cup of Jasmine rice (the standard for typical white rice is 1 1/2 cups water to 1 cup rice). Convert Cup (US) to Deciliter Basmati rice generally has a higher fiber content than jasmine rice, especially in its whole grain form. Vitamins and minerals: both types of rice provide some essential vitamins and minerals, but the differences are minimal. Whole grain versions of either rice are more nutritious than their white counterparts. Rice naturally contains inorganic arsenic, which is considered carcinogenic. Norway supposedly has a contingency plan with over 3,000 genetic samples of rice varieties placed on a high mountainside in case of a global or climatic catastrophe. In Asian cuisine is common practice to boil rice in a chicken broth. You could also try out a garlic-fried rice. Back to Top Sorts of Rice 🚑 First Aid Rice Kit 🚑 Sticky Rice vs. Parboiled Rice Parboiled rice is regular white rice that has been pre-treated by being steamed under pressure. This process forces nutrients, especially t(h)iamine B1 vitamins, from the husk into the rice grains, increasing the rice's nutritional value and making it firmer. Parboiled rice doesn't stick together as much during cooking as regular white rice and has a mild flavor that goes well with many different dishes. While cooked rice is not supposed to stick, in Asian cuisine they often serve steam boiled sticky rice (glutinous rice) on the side to avoid that they absorb moisture from the items on the main plate. Sticky rice is ideal for eating with chopsticks because its high starch content causes grains to cling together in clumps, preventing them from falling between the sticks. While often used for dishes like sushi, Thai sticky rice, or onigiri, it is best eaten by bringing the bowl close to the mouth, using the chopsticks to push or shovel the rice. See Sushi rice further below for another sticky rice. Puffed Rice vs. Toasted Rice Toasted rice, or khao khua in Thai, is uncooked glutinous (sticky) rice roasted in a dry pan until golden brown and aromatic, then typically ground into a coarse powder. It could be prepared as toasted coconut rice. For puffed rice see the deep-frying section. Bomba Rice Bomba rice is a premium, short-grain Spanish rice, often called "paella rice," renowned for its ability to absorb up to three times its volume in broth (versus the usual two) while remaining firm and separate, rather than sticky. Cultivated mainly in eastern Spain, it is high in amylose, making it essential for traditional paella, preventing a gummy texture. Bomba rice is a type of Spanish rice, but not all Spanish rice is Bomba. Spanish Rice Spanish rice, often called Mexican rice or arroz rojo, is a staple side dish in Mexican cuisine made by toasting white rice in oil, then simmering it with tomato puree, onions, garlic, and chicken broth. It is characterized by its reddish-orange color, fluffy texture, and savory flavor, commonly served alongside tacos, enchiladas, and beans. Basmati Rice Mainly from India and Pakistan. Jasmine Rice Mainly from Thailand, Cambodia and Vietnam. Bulgur Rice Bulgur is a quick-cooking whole grain made from parboiled, dried, and cracked wheat kernels, commonly used in Mediterranean and Middle Eastern cuisine. It has a chewy texture, mild nutty flavor, and acts as a high-fiber, high-protein alternative to rice. It is not gluten-free. Couscous Couscous is a North African type of pasta, that looks like rice to me, in the form of groats made from crushed, soaked durum wheat, which is mixed by hand with fine wheat flour, thereby forming rounded groats. Oat Rice Oat rice is a nutritious, high-fiber, and sustainable alternative to traditional rice, made from whole oat groats that are lightly polished or processed to mimic the texture of rice. It contains roughly twice the protein and significantly more fiber than white rice, with a lower glycemic index. It is versatile, cooking in about 13-15 minutes, and works well in risottos, salads, and side dishes Black Rice Also known as purple rice or forbidden rice, is a range of rice types of the species Oryza sativa, some of which are glutinous rice. Whole Grain Rice Whole grain rice is unrefined, intact rice that retains its nutrient-rich bran, germ, and endosperm layers, with only the inedible outer hull removed. Common in brown, red, and black varieties, it is high in fiber, magnesium, and essential vitamins compared to processed white rice. Sushi Rice Sushi rice (or sumeshi) is Japanese short-grain white rice seasoned with a mixture of rice vinegar, sugar, and salt. Known for its sticky texture, this rice is specifically prepared for dishes like sushi, nigiri, and poke bowls because it holds its shape while remaining tender and slightly firm. Back to Top Risotto Italian Cuisine Risotto is an Italian dish consisting of rice cooked in broth, often with vegetables added like in a mushroom risotto (luxurious with either summer or winter truffles ). Risotto is served as either a side dish or as a starter. A risotto needs a bite, but not as al dente as with pasta dishes. See also orzotto, bygotto, rugotto, speltotto and kornotto. Some made with barley grains instead of rice. Arborio rice is often used to make risotto; other suitable varieties include Carnaroli, Maratelli, Baldo, and Vialone Nano. Risotto vs. Risoni Risotto is a creamy Italian dish made by slowly cooking starchy rice (like Arborio) in broth, requiring constant stirring to release starch. Risoni (or orzo) is a small, rice-shaped pasta that cooks faster, offering a similar, creamy "orzotto" texture when cooked risotto-style but with a firmer al dente bite. Key Differences Ingredient: Risotto uses high-starch rice; Risoni is wheat-based pasta. Cooking Time: Risotto takes 20-30 minutes; Risoni cooks in about 10-15 minutes. Texture: Risotto is creamy and soft; Risoni is creamy but chewier. Method: Risotto requires gradual broth addition; Risoni can be boiled or used in one-pot, risotto-style dishes. Which to Choose? Use Risotto for a traditional, authentic, creamy Italian dish. Use Risoni (Orzo) for a quicker weeknight meal, or if you prefer a slightly firmer texture in your "risotto". Potato Risotto Potato risotto is a creamy, comforting Italian-inspired dish that substitutes or supplements traditional rice with finely diced potatoes, simmered in broth, white wine, and parmesan cheese. It results in a thick, velvety texture, often featuring savory ingredients like bacon, leeks, or rosemary. Back to Top Paella Spanish Cuisine Paella is a iconic Spanish rice dish originating from Valencia, traditionally cooked in a shallow, wide pan over an open fire. It features short-grain rice (like Bomba), saffron for flavor/color, vegetables, and meats (rabbit/chicken) or seafood. A defining characteristic is the socarrat, a caramelized, crunchy crust on the bottom. Back to Top Bibimbap Korean Cuisine Leftover rice is perfect for bibimbap, a traditional Korean dish designed to use up leftover rice, veggies, and meat. Reheat rice in the microwave, then top with sautéed vegetables (carrots, spinach, mushrooms, zucchini), protein (beef, tofu), a fried egg, and gochujang sauce. Back to Top

Ferkel-Klaus in German or Ferkel-son in English is an abomination born out of the womb of Satan. They originated as farmers celebrating Christmas and New Year's Eve. 🔱 Ferkel-Klaus 🔱 Ferkel-Klaus AI Explainer! Esoteric: Ferkel-klaus (German) also known as Ferkel•Son (English) ☐ Levitated ☑ Descended ☑ Kinship: Son of Satan (The Original Farmers) ☑ Pigskin wearing a black Nazi leather coat Tongue of the Holy Spirit ☑ Speaks German Personal traits: Uranian Protectorate: [Farming] and New Year's Eve While the Lord Jesus is called a shepherd, Ferkel-Klaus is the Son of a Swineherd. Ferkel-klaus is a demigod and his native credo is: "Nur das übelste Kotz ist gerade gut genug für euch!" The farmer laughs loudly if you owe the bank 20 million, it's only a lump sum debt. Size does not matter! This original farmer and son of a swineherd has Gazillions and will pay whatever to promote you as a clown in Satan's circus. Popularity is his work. And any politician worldwide is in business for the job. You might know less about money. The farmers make the greatest income. The medicinal industry makes the second largest one from the farmer industries waste products. The bank exploits you to take a 30-year loan in the bank for you to take the responsibility for your government also to be able to a loan in the world bank. Acting on borrowed money, becomes a showdown with who runs the boutique. Ferkel-klaus is only about 4.5 ft. tall. I've always seen in a seated position, but with dead objects like a chair there's no aura around it. Neither do I see any legs of any of the spirits in the invisible realm. Right after posting that he is always seated, my armchair tilted backwards and feels like a rocket seat. What a surreal coincidence. He is the entertainer in Satan's omnipresent circus, where only a clown is for hire. He is opposite God funny, some say laughter is the fart of the Devil, but it is Ferkel-klaus. Something God does not want to be. With God, life was to be taken seriously. God said, your children come to you, but they do not belong to you. Your children themselves have to find back home to God again on their own and all by themselves without any parental involvement. But they first have to go out and play with Ferkel-klaus, who brings us friends, even though friends only do stupid things together. Everything that Ferkel-Klaus had invented out in the barn on Satan's farm became Christmas presents under the Christmas tree, as Satan (Sancta-Claus) was the wheel of Christmas with the calendar, which is the major pivot in all religions in the world with the cultivation. The calendar was among Christianity, and a farmer religion was born. Without further ado, the Christians were referred to as pagans/heathens. There were no limits to how well it could go, and fasting days turned into celebration days. Ferkel-klaus comes in the shadow of a Johnny-Brian, like the Fast and the Furious. Styling your car is his work. Ferkel-Klaus is in for party, fun and trouble making (sex, drugs and rock 'n' roll). And some say that New Year's Eve fireworks are Satan's way of spawning the earth (nitrates are used both as fertilizers and in fireworks). After God said you should go dig in the ground and see what you could find, there was no limit to what all rolled out of Ferkel-klaus' barn out on Satan's farm. And Ferkel-Klaus said in the German Tongue of the Holy Spirit, presented in an arbitrary order: "Mensch, du kannst doch nicht Wasser trinken, bist du verrückt?!" "Ihr wird euch alle nur einander in die Quere kommen." (Could be in the supermarkets up to the holidays, or in a traffic jam) "Ihr wollt euch alle hier nur wie miser Ratten verkriechen." "Ihr könnt euch alle nur bloß verpissen!" ""Nur weil alles verflucht ist, seid ihr alle ständig auf der flucht vertrieben geworden." "Nur das übelste Kotz ist gerade gut genug für euch." "Ihr macht euch alle hier nur bloss lächerlich." "Ich sehe doch dass du dir nichts wünscht." "Im deutschen Volksmund: Die dumme Dänen. Denn als Tourist lernt man das Reiseland und seine intellektuelle Elite nie kennen." "Alleine durch die Hölle gehen, nicht fahren oder fliegen." "Wenn du nicht ins Geschäft bist um Geld so machen, dann bist du ins Geschäft um Geld zu sparen. Und dann kriegst du krankenhaften ärregungen um beides auf einmal zu erschöphen. Dann sind wie alle Judeschweinen auf einmal." "Alleine durch die Hölle gehen. Deine Familie und Freunde sind doch so wie so, so blöd gebohren dass kapierst du garnicht." "Du sollst dir das Leben nicht gefallen lassen." "Du wurdest hier so blöd dargestellt, nur um dich selber an bieschen anzukukken." In response to accusations as to why I was so outraged that I could not gather anyone to celebrate birthdays, Christmas & New Year's Eve with, and that all weddings, christenings (baptism), confirmations and funerals were also cancelled. Without the belief in karma, there wouldn't be no Dalai Lama. The belief in astrology should predict the next in line of af a #lv7 kinship to become descended, just like Jesus. All worldwide religions mean the same to me. You have to make a fool of yourself for your breakthrough in his circus. This short film is the work of Ferkel-klaus I believe we are all furnaced in Hell with all of the spirits as blueprints to become a combination effect of them all, to explain our unwanted personality on a metaphysical #level . By the time we start to listen to depressing music, He will expel himself from our bodies. That's where and when I could actually see him, using music as a medium for an exorcism. The Name Ferkel-klaus I had to come up with, begins with (F) for Friends and Fun. Listen to instrumental music with no lyrics or quit smoking and your friends will leave you really quick. That God will come up with a great plan for you is exaggerated. His great plan is just merely to represent the great four milestones in our individual lifetime. By the time you start to listen to depressing and/or instrumental music, is by the time He will come around, because he too is just a daemon feeding on your misery, just like a vampire. 🔱 They're all fishing for human souls! 🔱 Love will come around, just to take away all of your fun with friends. And then love will abandon you too, later. Plenty will commit suicide when entering the second season (adolescence) of their lifetime expectancy, but Satan's compassion as the primarily keyword might be around like forevermore. My outburned flame with fun is just about to become revived, because by the time of this writing, all of my friends who gave up upon me, is by the time their children are just about to leave their nest, and your time is up. We entered the same path initially collectively, but we will exit it again just individually. Satanism Defining Satanism I will do, because the rest of you are all way out of your league to do so. First of all, it has nothing to do with any bloody, sacrificing rituals rooted in the past. Whatever you saw on TV or with contemporary streaming services about religious cult leaders or Satanism was and still is all about what was or is profoundly, fundamentalistic wrong about it. The TV is an opinion maker, and if you don't have your own opinion, they will create one for you, serving the politicians and their fear of religion taking precedence over democracy. Satanism is the art of living in blissful ignorance (ignorance is bliss, if it is folly to be wise). The truth can be hard to handle. And besides that, there was also the freedom that you couldn't administer either and were better served by going to work for Satan, even if it doesn't pay off in any other way. Satanism could just as well be cultivating the pagan traditions by celebrating the holy days (often holidays as well) of the calendar with feasts instead of fasting (#transformation ). Satanism could also be the cultivation/celebration of the ego, with which our paths had to part, because you thought the Devil of yourself. Back to Top

Encyclopedia for pizza enthusiasts. Regional styles, ranging from the airy Neapolitan to the square-cut Chicago tavern style, dough hydration, flour types & cheeses. 🍕 Pizza 🍕 Pizza Pro v. 2.0 AI Explainer! Sections Different Styles Focaccia vs Pizza Thin crust Tavern style vs Deep-dish Calzone vs UFO-Pizza Flour Fermentation Dough Passata/Pesto Cheese Toppings Viking Pizza Baking Pizza Dome Conclusion Inspiration to world pizza day Aussie style with Whisky BBQ sauce. Spice up your tomato passata sauce. Introduction National dishes came from the military division and is defined as the art to feed an entire army with the same meal at the same time. Thus, came pizza, hot dogs, pirogues and roast pork with red cabbage and brown sauce to the world. Hashtags: #internationalpizzaday #nationalpizzaday #worldpizzaday Pizza Planet LV [4:2:6], Pizza LAB, Pizzaria, Pizzatek and Pizzarium. Pizzaware Indoor or outdoor pizza oven, pizza stone or pizza steel, pizza peel, pizza rocker or pizza cutter (roller blade), pizza dough docker. If you don't have a dedicated pizza dough docker, use two forks to do the job. Inspiration to national pizza day Portuguese style: Pizza sauce + Porter beer (1:1 mixture, but preferably a rich tomato sauce) Calendar World Pizza Day Jan. 17 (Since 2017) National Pizza Day Feb. 9 (Since 10th century) Great American Pizza Bake (Feb 9th - Feb 15th) National Pepperoni Pizza Day (Sep 20th) National Sausage Pizza Day (Oct 11th) National Calzone Day (Nov 1st) Inspiration to national calzone day Calzone ingredients: Italian salami, Ricotta, Mozzarella, sliced ham and olive oil . Star★Trek Picard - Riker Pizza Scene Different Styles 1. Neapolitan Characteristics: This Neapolitan classic has a thin crust with airy, lightly charred edges. It's traditionally made with San Marzano tomatoes, buffalo mozzarella, and fresh basil. How to make it: It requires an extremely hot oven (800–900°F/430–480°C), so invest in a pizza oven for authentic results. Top with simple ingredients that don't require long cooking times. 2. New York Style Characteristics: A thin, pliable base with a slightly puffed edge. Perfect for eating on the go. How to make it: Bake at 550°F/290°C in a regular oven. Use a simple tomato sauce and mozzarella, and finish with a sprinkle of dried oregano. 3. Sicilian Characteristics: Square pizza with a thick, airy base and crispy edges. Perfect for large parties. How to make it: The dough rises directly in a pan before baking. Par-bake the base to avoid a rubbery center and top with plenty of cheese and tomato sauce. 4. Detroit Deep Dish Features: Thicker base with caramelized, crispy cheese edges. Sauce stripes are added after baking. How to make it: Use a deep pan and a mixture of mozzarella and Wisconsin Brick Cheese. For the authentic flavor, bake over medium-high heat. 5. Chicago Deep Dish The hallmark: Layers of cheese, meat, and chunky tomato sauce in a high, angular crust. How to make it: Press the dough up the sides of a deep pan. Add the cheese first, followed by the filling, and finally the sauce. Bake for 30-40 minutes at a low temperature. Another way to make a Chicago deep dish, is to start with putting slices of cheese all the way around the edges in a pie pan, so the cheese becomes caramelized. 6. Chicago Tavern Style Characteristics: A thin, crispy base, cut into squares. Perfect as a bar snack. How to make it: The dough is run through a dough machine several times to ensure an ultra-thin base. Use a sweet or spicy tomato sauce and slightly burnt mozzarella. 7. Californian Characteristics: Focus on fresh and experimental toppings. Thin base with a slightly crispy bite. How to make it: Bake at high heat and top with seasonal ingredients like burrata, squash blossoms or pickled vegetables. 8. Roman Characteristics: Various styles – from thin and crispy Pizza Tonda Romana to thicker Pizza al Taglio, served in square slices. How to make it: Use a high-hydration dough for a fluffy base. Toppings can be added both before and after baking. 9. Greek Characteristics: Oily base with toppings like feta, tomatoes, and olives. How to make it: Bake in a well-greased pan at 450°F/230°C. Be sure to use freshly grated cheese for a rich, flavorful topping. 10. Cracker Crust Characteristics: Ultra-thin, crispy crust, often cut into squares. How to make it: Use a low-hydration dough and bake directly on a hot pizza stone for extra crispiness. Perfect for light toppings like goat cheese and fresh herbs. 11. Roman Style Dough made with semolina flour and a 70% hydration. 12. Lasagna Pizza Easy 30 min. dough without yeast, but with baking powder/baking soda and Greek yogurt 10%. Toppings with a Mornay sauce. 13. Pizza Sandwiches Inspired by an Italian street food called Panuozzo. 14. #CloudBread Pizza A gluten-free, high-protein alternative to pizza crust. Focaccia vs Pizza Typically, pizza is served with oregano and/or basil if served with tomatoes. Focaccia is typically served with rosemary, which is also good for a vegetarian pizza with ricotta or mascarpone and sliced potatoes. The seasoning is typically added on top after baking. None of the ingredients are immune to the heat from the oven without losing its flavor. Same goes for the tomato sauce and the cheese. Focaccia dough is typically given some time to rise after being flattened, while pizza dough is baked immediately. In Italy, focaccia is eaten anywhere and anytime, for breakfast, lunch, dinner, as a snack or as a dessert topped with, for example, Nutella. The dough for focaccia is often made with a high hydration (around 80%), and the most important ingredients are: Flour, yeast, salt, water and olive oil. Compared to a regular bread dough, there is usually less handling with a focaccia dough and a longer rising time. Focaccia is made in rectangular dishes (9x13" for 800-1000g) and is usually baked in the oven at 225-230°C/437-446°F for approx. 15 min. The finished focaccia has a golden crispy crust, and a soft, airy crumb. A special characteristic of focaccia is the many small depressions on the top. They are made when you, with your fingertips, press the dough into the rectangular dish. However, the holes are not just for decoration – they also collect small “lakes” of oil, which cause the dough under the oil to bake less, thus giving the Italian specialty its slightly spongy consistency and good taste. Thin crust tavern style vs Deep-dish Italian, taverna Detroit style pizza is a good place to start. Dedicated pizza ovens for home use might have a tavern style program. A standard pizza is 12" (same size as a Long Play record) A pizza oven for home use should be able to contain a 12" pizza (30 cm). Dedicated pizza plates for serving might not fit into your kitchen cabinet. Taverns typically don't have plates, so they serve them square, not wedged, on napkins. The most important thing is the amount of sauce. If you pour too much, you risk a soft and uneven dough. A good rule of thumb is that you should still be able to see the dough through the sauce. If you like your pizza extra juicy, you can always dip it in extra sauce after it's finished baking. A 12-inch pizza typically requires about half a cup of sauce, but exact amounts depend on preference and type of pizza. Avoid that the tomato sauce gets too close to the edges, or it might get burned. This is where the Detroit style introduces serving the pizza with a 'red top', meaning the tomato sauce is added on top after baking. Then there's Chicago style. They can refer to both the well-known deep-dish or stuffed pizzas and the lesser-known thin-crust "tavern-style" pizzas. For thin crust pizzas a pizza dough docker roller is typically used. If you don't have one, you can use two forks, one in each hand to do the job. Deep Pan Deep-pan pizzas offer the opportunity to add more tomato sauce, without the base getting soggy. If you want 20-25% more ingredients on top, then consider a thick American deep pan base. Tavern Cut ☐ vs Traditionally Sliced △ Calzone vs UFO Pizza Pizza Pockets Calzone PROS Solves the problem with a metal pizza peel being insufficient over a wooden peel Far less efforts with having to clean the pizza stone Preserves the flavors over open-faced pizza CONS Might become slightly undercooked if bacteria/germs are an issue The edges might get burned, but you won't probably eat that with an open-faced pizza either. NOTES The herbs on top are just for decorating, but will lose their flavors when exposed to heat Do not omit to brush the top with any tomato paste mix or it will get burned Whilst an open-faced pizza sports a tomato base and mozzarella, as the base a calzone hosts the mozzarella inside, but the tomato base on the outside! Contradictions Pros: Perfect for home ordering, the content will still be hot. Cons: The contents may not have been cooked/baked enough to cause diarrhea, laxative effects, stomach problems, etc. Alternatives Stromboli (Pizza Rolls) Pizza Fritta (Deep-fryed ) Ingredients Italian Salami Types Subissati Salami Diavola If you want to spice up your pizza, you should try Subissati Salami Diavola – A strong, spicy salami that is made for the Italian national dish. The spicy salami is made from 100% Italian pork, which is flavored with chili to give the sausage its characteristic spicy flavor. The delicate salami comes from the family business Subissati, which has been located in the hilly Italian countryside near Roccastrada since 1963. It is also said that part of the good taste in the delicious salami comes from the area's special climate – whether this is where the secret behind the unique flavor lies, we cannot say – all we know is that it tastes damn good on a pizza. Subissati Salami Morellino A truly delicious salami produced from the best pork from Italy – but it is the combination of the exquisite meat and the delicious Morellino di Scansano DOCG red wine that gives the salami its bright ruby red color and its unique flavor. Subissati Salami Morellino is the perfect combination of the flavors from the special climate in the hilly landscape of Roccastrada – and the flavorful red wine, which received its DOCG certification in 2006, and was thus recognized as one of Italy's best wines. Subissati Salami Tartufo If you are a fan of the unique taste of the sought-after tuber-shaped mushrooms (truffles), you should try this truffle salami. It is produced from 100% Italian pork and has a perfectly balanced truffle flavor. The family business Subissati is behind the tasty Subissati Salami Tartufo. Since 1963, the passionate people at Subissati have been recognized for an uncompromising approach to their raw materials and have always had great respect for artisanal traditions, and you can taste it. Local shopping 'Italiamo Spicy Salami - Salame Napoli Piccante' The product declaration doesn't reveal what spices and aroma is used. The skin is not edible. (not sliced, Neapolitan inspired hot salami, Lidl) 'Italiamo Salame Napoli' (not sliced, Lidl) 'Italiamo Salame Paesano' (not sliced, Lidl) 'Italiamo Salame Milano' (not sliced, Lidl) 'Italiamo Salami Milano' (sliced, Lidl) 'Casa Modena Salame Milano' (sliced, Rema1000) I think Italian salami is of poor quality and Spanish chorizo is a bit tame in its taste. Danish salami is of good quality, and there are many varieties such as beef salami, eel smoked salami, juniper salami, garlic salami, and South Jutland salami, which is a region in southern Denmark and the equivalent of what Naples is to Italy. Procedure Place the toppings 2/3 towards the edge, before closing it, not in the middle. Layer#0 Bottom pizza dough Layer#1 Ricotta Layer#2 Sliced ham Layer#3 Mozzarella Layer#4 Spiced salami Layer#5 Close the remaining dough on top Layer#6 Rich flavored tomato passata on top Layer#7 Grated Pecorino on top on the tomato passata 🛸 UFO PIZZA 🛸 Typically, with a spaghetti bolognese filling. How about Area 51 for a naming convention? Prick holes with a fork in the top half of the dough to allow steam to escape during baking for both a calzone and a UFO Pizza. The difference between calzone and UFO Pizza is that a calzone is made of one bottom folded on the middle. A UFO Pizza is made of two bottoms. For both a thin border and a slightly thicker center is recommended. For a calzone completely backwards starting with adding the Ricotta Fior de Latte, and at last the tomato sauce on top after it's closed. For a UFO pizza or calzone either way make sure the tomato sauce only goes 1½" near the edges, so the dough will close properly. Some use a fork to squeeze the edges together. Some would say you cook the spaghetti as usual, but how about a la dente with a couple less of minutes in boiling water, to compensate for a couple more minutes in the oven? Most recipes I've found uses leftover spaghetti or will not tell how to cook it. Cook noodles to al dente, drain! Some would put to tooth sticks on top to make look like UFO antennas. Flour If you can get the pizza base crisp and crunchy, then you've accomplished 80% right! Gluten wheat flour has a grinding degree of 78-80% Durum flour has a milling degree of 75% and a high content of gluten. Pizza flour has a grinding degree Tipo 0: 65% | Tipo 00: 55% (higher content of shell parts). Pizza flour comes in 3 varieties, one for long-term rising, one for cold rising. When using real pizza flour, the edge of the pizza should rise more. Some also mix semolina flour with the pizza flour. Confusion A dürüm (Turkish pronunciation: [dyˈɾym], "roll") or dürme is a wrap that is usually filled with döner kebab ingredients. Durum flour is a by-product of semolina production. It can absorb more water and might come in handy when experimenting with higher hydration levels of the dough. 200g Durum (rustic) flour. Add everything and stir until the lumps are dissolved. Feel free to try a little more Durum and less gluten the next time, but not just 350g Durum, without wheat flour. With only 100% Durum alone, the texture becomes cloudy and coarse. 150g gluten (protein-rich, rises well) wheat flour (add a little at a time). For a thin crust pizza chefs recommend all-purpose bread flour, for a higher gluten content. Dedicated pizza flour makes the dough very elastic and springy (Tipo: 00 | Tipo: 0) Different styles of pizza call for different type of flours, from all-purpose bread flour to semolina flour. Pizza peel with semolina flour. Not too little or the pizza base will stick to the peel. And not too much or the excess flour will alternate the texture and overtone the taste of the both the pizza base and the toppings. My first mistake was to add one tablespoon of flour onto the table for the pizza base and another tablespoon for the pizza peel. One tablespoon for the pizza peel alone should do, so place the pizza base directly on top of the pizza peel while adding the toppings. It just accumulates unnecessary amount of cleaning and altering the texture of the pizza base. My pizza peel is only large enough for a 10"-inch pizza. The handle is short, and gets very hot beyond +300°C/572°F. ⚠️ Other brands offer a handle that can be folded for better storage. What is semola / semolina / semulje? Flour made from durum wheat. Unlike most flours in the pizza kitchen, which are made from finely ground wheat grains, semolina is made from durum wheat, which is harder than other types of wheat. Durum wheat has a higher protein content than traditional wheat, and semolina is therefore a relatively strong flour, with W-values that are typically in the range of 200-250. Semolina, known for its light-yellow color, which the flour gets from durum wheat, is often used for bread and pasta. For pizza, it is advantageous to mix a little semolina into your pizza flour, and in this way benefit from the relatively high protein content from the strong durum wheat. Many also use semolina when “opening” a pizza dough, as the relatively coarse grains in semolina make it easier to make the dough slide on the table, between the hands and on the pizza peel. Then there's also Manitoba flour! Fermentation Triple fermentation Triple-fermented pizza dough is a high-level, slow-rise technique that enhances flavor, digestibility, and texture by subjecting the dough to three distinct resting phases, usually involving a mix of room-temperature and long-term cold fermentation (often 48–72 hours total). This method creates a highly extensible dough with a complex, slightly tangy flavor and a light, airy crust. Sugar Sugar is generally not used for a pizza dough. Sugar acts as a binding agent for liquid, so that bread does not dry out so quickly. But sugar also speeds up of the fermentation process. Some use a pinch of caster sugar (superfine sugar) not just for flavor, to further increase the yeast's activity and tenderise the dough. Salt/Iodine In the pro-western oriented countries, we consume four times as much salt of the recommended daily dosis. Sodium slower the heart rate and causes cardiac arrests. Nevertheless, you need sodium for your survival, especially for outdoor cooking. In the pro-eastern oriented countries, they do the same with soy/soya, also called the Asian salt. Salt has a preservative effect, especially for fresh fish. At first, I thought rubbing salt into your open whiplash on board a ship for mutiny and the like was to make the pain worse, but it was out of pity for the open wounds to become infected. Iodine later became a painless disinfectant. Chefs prefer Kosher salt because it does not contain iodine, which has a metallic aftertaste. However, the authorities added iodine to the salt to prevent common diseases caused by a lack of iodine in the daily recommended amount, which costs society a fortune. Beetroot contains a small amount of iodine, about 0.5 micrograms per 100 grams. It is not a significant source of iodine compared to other foods known for their iodine content, such as seawater, seafood, and iodized salt. I remember eating my beetroots and never getting the supposed common illnesses caused by iodine deficiency. Salt is generally used to prevent fungal infections in bread. Hence, salt should also not be necessary for a pizza dough, as long as it rises for a long time in the refrigerator. But salt also slows down the fermentation process. Never add salt directly to the yeast, as the dough will not rise properly, due to the autolyse process. Autolysis Biochemistry , to undergo or cause to undergo autolysis. Measure the temperature of the water (20°C/68°F) Pour water and yeast into a bowl and stir until the yeast is dissolved. Pour the flour into the bowl and stir it into the water – it should only be just mixed together, do not stir or knead a lot. Let it stand for 45-60 min. and autolyse. First now add the salt. Yeast Dissolve the yeast in lukewarm water or pasta water first. Lukewarm water stimulates the fermentation process. 20 g yeast (long-term fermentation in the fridge only 5-10 g yeast). Some pizza gurus say that organically/ecologically yeast provides the best result. Nothing to use 50g/4=12.5g to utilize the package of yeast, then 6 hours of long-term fermentation is not enough to take out the flavor of the yeast. Do not omit the oil, it makes the dough pliable. Mix the above and leave the bowl on the radiator for 5 min. until the yeast has dissolved. 2 hours rising time on the table at room temp. to double size (not just 20min.) 6-48 hours long-term fermentation in the refrigerator (takes the flavor of yeast over time, the longer the time, the less yeast is needed). Dried yeast, easier to source than fresh yeast, dried yeast is a powerful ingredient that creates carbon dioxide when it feeds on sugars in the dough. This makes pockets of air in your pizza dough (resulting in an airier, fluffier crust). 0.2 oz / 5-6g Fresh yeast 0.1 oz / 2-3g Dried yeast Some might even recommend only 1/5 and not 1/2 if dried yeast is used Dough Hydration levels 1. Neapolitan 60% hydration 2. Roman style 70% hydration 3. Focaccia 80% hydration Some would say that for an authentic Neapolitan pizza dough, there goes a pinch of honey into it. A few tablespoons of Greek yogurt in the dough adds both fat and acid, which helps gluten development and makes the dough more elastic and pliable – and when baked, you get a crust that is crispy on the outside and slightly chewy and airy on the inside. The dough becomes relaxed, supple and rises big and beautiful in the oven. Recipe from a flour bag 2 Portions 250 g pizza flour 1 tsp. sugar (ca. 5 gram) 3/4 - 1 tsp. table salt 1.5 - 2 dl lukewarm water 12.5 g yeast 2 tbsp. virgin olive oil (1/4 dl) The excess dough after rolling out can be used to make a high border with the spring form for a lot of beef. Do NOT use a spring form for baking pizzas, the spring form will deform as high temp. are the key to succes. The best pizza needs to start with the best dough. That means you shouldn't use any old flour. Do not over-kneading the dough. You don't need to knead for more than 2-3 min. Let the dough come to room temperature for at least an hour since the warm-up will help it become more pliable for stretching. Then stretch the dough by hand, giving it great texture instead of rolling the dough, which removes the air. 1 tbsp. olive oil to grease the bowl with. Wash the bowl first and turn the dough in the olive oil. Halve the dough into two equal portions for an 8-inch springform pan. Spray the springform pan first with olive oil. Rolling Pin Generally, the usage of a rolling pin is banned for making pizza doughs! It takes out the air of the pizza base, which the fermentation process was mainly about. 1 tbsp. extra wheat flour for stretching out preferably on coarse-grained durum-semolina flour on the table, less sticky if coarse-grained durum-semolina flour is used. Stretch the dough with your hands on, easy to do so with durum-semolina flour on the table. Squeeze the center of the pizza base with your fingers to make it thinner than on the edges. Pizza stones will absorb moisture for a crisp pizza base, but in the center, less than on the edges. Rolled up around a rolling pin for easy application in a springform pan. 🥫Passata/Pesto 🥫 Entry Level Pizza Marinara vs. Pizza Margherita Pizza Marinara and Pizza Margherita are the two classic, foundational Neapolitan pizzas, with the key difference being that Marinara is a cheeseless "pizza rossa" (tomato, garlic, oregano, olive oil) focused on pure, acidic flavor, while Margherita features mozzarella, basil, and tomato for a creamy, balanced, and more modern taste. A traditional Margherita is with San Marzano tomatoes. The better the pizza base, the less there is a need to smother the pizza with toppings. A deep-frozen pizza, deep pan or not, doesn't get any better by adding extra toppings either. When it comes to pizza, less is more. Tomatoes vs. Sauce Homemade pizza sauce is appreciated by the chefs. Like with burgers it's either or with tomatoes , ketchup or passata Cherry tomatoes are expensive but have a low-water content. Sun-dried tomatoes also have a low-water content, but a high level of oil-content. Avoid toppings with a high-water content like ordinary tomatoes or pineapple, or the base does not become crispy, but soggy. If you plan on adding any kind of tomato as topping, I suggest squeezing them with your hands over a sink to reduce the watery part. 2½ tbsp. pizza sauce spread evenly over the pizza base. You should be able to see the dough under the tomato passata to avoid the base gets soggy. It has become widely popular to add a bit of fish sauce for a rich flavored tomato sauce. Some mix both a tomato paste with tomato sauce. Also, for a spaghetti bolognese. And also, a bit of sugar to take the acidic taste of the tomato paste. Others would also add a teaspoon of sugar to compensate for the tomato paste being acidic. 1 large, sliced tomato with olive oil and basil (avoid the oil if homemade spice oil is also used). Oregano/Basil (avoid too much especially if it is completely fresh). Smells very intense at the beginning of baking, while others add tomato and basil raw at the end after baking, to emphasize the scent of basil. For a creamy tomato sauce, you could add pasta-water , just like the Italians do. If you choose to use tabasco for your tomato sauce, I suggest you go easy on the eventual jalapeños as toppings also. Alternative Sauce 1. Pesto Pesto is a traditional Italian sauce that originated in Genoa, located in the Ligurian region of Northern Italy. The most famous, classic version is pesto alla genovese (green pesto), typically made by pounding fresh basil, garlic, pine nuts, coarse salt, extra virgin olive oil, and cheeses like Parmigiano-Reggiano or Pecorino Sardo. Pesto is a versatile, uncooked Italian sauce (traditionally basil, garlic, pine nuts, olive oil, and cheese) used to add fresh, vibrant flavor to dishes. It's best used as a finishing sauce or spread on pasta , gnocchi , sandwiches , pizzas, roasted vegetables, grilled meats/fish, salads, and as a dip. Parsley pesto is a vibrant, budget-friendly alternative to basil pesto, blending fresh flat-leaf parsley with garlic, olive oil, nuts (walnuts or pine nuts), parmesan, and lemon juice. This versatile sauce is perfect for pasta , veggies, or spreading on toast . It is best made by blending ingredients in a food processor until smooth or to desired consistency, then storing with a layer of oil to prevent browning. Basil or parsley, or both combined for that sake, remember chefs are not fond of the stems, edible or not. Traditional Genovese pesto does not contain anchovies; it is made of basil, pine nuts, garlic, parmesan, olive oil, and pecorino. However, anchovies are a common addition in certain regional variations, particularly Sicilian or coastal Italian, where they are added for extra depth, saltiness, and savory umami flavor. Food processor vs. Mortar and pestle If processed for too long with a mortar and pestle, the basil/parsley will start to oxidize (browning, alternating the taste). Food processor, coarser but more homogeneous. Chefs go crazy if there's chunks of garlic in it. Mortar and pestle, a smoother puree, but requires more efforts. Pounding with a pestle instead of grinding in a mortar is best. A green pesto can be used instead of a tomato passata for either the pizza base before baking, or as a topping after baking for a fresher taste. Fresh, green and full of flavor, pesto gives your pizza an herbaceous edge that pairs perfectly with mozzarella, sun-dried tomatoes and artichokes. I recommend using pesto as a topping after baking. Replacing a classic tomato passata with a premade green pesto, suits well right out of the oven, but as soon as the pizza turns cold, the oily pesto will turn your pizza base into getting soggy. Red Pesto vs. Green Pesto Red pesto (pesto rosso) and green pesto (pesto alla genovese) differ primarily in their base ingredients, color, and flavor profiles. Green pesto uses basil, pine nuts, and Parmesan for a fresh, herbaceous, and nutty taste. Red pesto is made with sun-dried tomatoes or red peppers, often using almonds, resulting in a sweeter, more intense, and tangy flavor. The key to a perfect pesto is a balance between the ingredients. The right amount of salt and garlic, etc. and the right consistency. Pistachio Pesto Pistachio pesto (pesto al pistacchio) is a creamy, rich Sicilian condiment made primarily from blended pistachios, olive oil, parmesan cheese, and garlic. Unlike basil-based pesto, this nutty, slightly sweet variant often omits basil or uses it sparingly, offering a unique flavor profile often used on pasta, bruschetta, or alongside seafood. 2. Alfredo Sauce Rich, creamy and packed with cheese. Perfect for seafood pizza. Alfredo sauce is a rich white pasta sauce primarily made from butter, heavy cream, and freshly grated Parmesan cheese. Common additions for enhanced flavor include minced garlic, salt, black or white pepper, and sometimes a pinch of nutmeg or Italian seasoning. Using high-quality ingredients, particularly fresh Parmesan rather than pre-grated, ensures a smooth, non-grainy sauce. 3. Garlic and olive oil Simple and elegant. Often used on “white pizzas” – and works great with four cheeses and crispy vegetables. 4. Buffalo Sauce Spicy, tangy and buttery. Try it with chicken, jalapeños and a little ranch dressing on top. 5. Barbecue Sweet, smoky, and a hit with pulled pork or chicken. Bonus points for caramelized onions and hot honey. 6. Romesco The Spanish darling made with roasted peppers, almonds and garlic. Smoky, nutty and perfect with ricotta and artichoke. 7. Arrabbiata An angry version of tomato sauce – with chili. For those who want warmth under their feet and fire in their palate. 8. Chimichurri Parsley, oregano, garlic and vinegar in a fresh, green bomb. Works surprisingly well with steak and grilled vegetables. 9. Béchamel The French mother sauce gives you a creamy, neutral base that lets toppings like bacon, mussels, and cheese shine through. 10. Salsa Verde (with tomatillos) A Mexican darling that brings acidity and freshness to your pie. Use with Cotija, corn, and chorizo. 11. Mexican Enchilada Sauce For a rich flavored tomato passata you could also try either a red or green Mexican Enchilada Sauce. 12. Curry Sauce If you make curry, make some extra and throw it on your pizza. Use naan as a base, and top with chicken, potatoes and coriander. 13. Harissa North African spice paste with chili and cumin. It tastes great with olives, lamb and red onion. 14. Olive Tapenade Olive puree may not be for everyone – but if you love salt, umami and a little edge, try it with feta and sun-dried tomatoes. 15. Hummus Chickpea cream can do more than just dip. Use it as a base with spinach, red onion, and lots of cheese. Bonus: it's filling and high in protein. 16. Apple Butter Sweet and spicy apple puree. Yes, it works on pizza – especially with cheddar, bacon and a little arugula. Think: charcuterie on a crust. 17. Peanut Sauce Thai vibes on pizza. Peanut, soy and ginger provide an umami-rich base for chicken, onions and fresh vegetables. 18. Nutella For a dessert pizza, bake the base first, spread Nutella on it, and top with strawberries, banana or Ferrero Rocher. 🧀 Cheese🧀 Italian Cheese Local shopping For any variant of Italian di Buffalo cheeses, check out Netto firsthand! Mozzarella Mozzarella is considered to be an elastic and springy cheese. I cut the cheese in big chops instead of grating or slicing it. Mozzarella di latte di bufala is made from unpasteurized buffalo milk. Mozzarella di bufala campana is made from water buffalo milk from the Italian province of Campania. Mozzarella fior di latte is made from fresh pasteurized or unpasteurized cow's milk. Mozzarella made from milk blends. For a pizza Margherita, Mozzarella fior di latte is used. Homemade Mozzarella How to make homemade mozzarella with two simple ingredients. Mozzarella is a classic that goes well with everything from pizza to salads, and now you can make it yourself at home – with just two ingredients! It doesn’t require any fancy equipment, and you probably already have what you need in your kitchen. Here’s the recipe that will guide you through the process step by step. What you’ll need 1.5 litres of whole milk (about 15 dl) 75 ml of white vinegar (about ¾ dl) A large saucepan A cloth or strainer to drain the whey A pinch of salt (optional) Rubber gloves for stretching How to do it 1. Heat the milk Pour 1.5 litres of whole milk into a large saucepan and heat it over medium heat. Make sure the milk doesn’t boil – it just needs to reach a temperature of around 40-45°C/104-113°F. This temperature is important to prepare the milk to separate when the vinegar is added. 2. Adding the vinegar Once the milk is heated, slowly add 75ml of white vinegar while stirring gently. Within a few seconds you will see the milk separate and form small white lumps – the curd. Remove the pan from the heat and leave for 10-15 minutes to allow the curd to set properly. 3. Separate the whey from the curd Place a clean cloth over a sieve and carefully pour the curd through to remove the whey (the clear liquid). Press the curd gently to get as much liquid out as possible. Save the whey for other recipes if you wish. 4. Heating and stretching Cut the curd into smaller pieces and heat them in the microwave for 30 sec. at a time until they are warm and soft. If you don’t have a microwave, you can use a bain-marie. Once the curd is warm, you can start stretching it. Use gloves as the mixture may be very hot. Sprinkle with a little salt to add flavor. Stretch and fold the cheese until it is smooth, elastic and shiny. If it becomes too cold and difficult to work with, you can reheat it. 5. Shaping and Refrigerating Once the cheese is elastic and malleable, you can shape it into a ball or the shape you prefer. Then place it in a bowl of ice water to cool it down and hold its shape. Ready to serve Your homemade mozzarella is now ready! Slice it and use it in a Caprese salad, on a freshly baked pizza or in a sandwich. If you have leftovers, the cheese can be stored in the refrigerator in an airtight container for up to a week. Gorgonzola A blue cheese named after the Italian city Gorgonzola near Milano. For more information on blue cheese see the burger section. Ricotta Ricotta is not a cottage cheese, but they are related. Ricotta, unlike Mascarpone, is based on whey. Ricotta is another Italian cheese typically used in a Calzone together with mozzarella and with pecorino on top on tomato sauce. Ricotta can be made from sheep, goat, buffalo and cow's milk. Due to its low-fat content and high protein content, ricotta is a tasty and nutritious source of protein for a healthy and varied diet. Mascarpone Mascarpone is a mild, creamy fresh cheese made from sour cream and cream, which is coagulated with, for example, citric acid and possibly buttermilk. After coagulation, the whey is removed without pressing or aging. Mascarpone can be used for a risotto or for a vegetarian pizza with sliced potato, mascarpone and rosemary. Mascarpone is almost twice as expensive as Ricotta. Some would say you could use Ricotta instead of Mascarpone for a potato pizza, but in my opinion, it goes from a total success to a totale failure in a creamy texture and taste. Stracciatella di burrata An Italian cow's milk (occasionally buffalo milk) cheese made from mozzarella and cream. Burratina Burratina is a smaller version of the Italian fresh cheese burrata, made from cow's (or sometimes buffalo) milk. It has an outer shell of mozzarella and a soft, creamy inner filling of stracciatella, which is a mixture of grated mozzarella and cream. Burratina is known for its rich, buttery flavor and creamy texture. Stracciatella di bufala A cheese produced from Italian buffalo milk in the province of Foggia, located in the Apulia region of Italy, using a stretching (pasta filata) and a shredding technique. Danish Cheese Danbo (Klovborg, Riberhus) Klovborg medium-aged cheese is perhaps not quite the right choice, but better than Riberhus, even if medium-aged cheese is not obvious. Do not thin-slice the Danbo cheeses. Chop it into chunks of about 1cm thick. Karoline's Karoline's Kitchen Pizza Topping Cheese or Mozzarella are both grated but tastes of nothing. Pizza topping cheese is said to contain the worst oil of them all, palm oil. The cheese is applied on top of the pizza sauce and not at the end, so that all the other toppings are not visible. Grated cheese and ham in strips have a greater overall surface area. Therefore, they lose their taste faster. Havarti Creamy Havarti cheese is originally from Denmark and is one of the most luscious melt-in-your-mouth cheeses to add to a pizza. Havarti is made with whole cow's milk and has 45% butterfat content. Creamy Havarti, another version of this Danish cheese, has 60% butterfat making them both perfect for melting onto a piping hot pizza pie. On its own, Havarti has a sweet, mild flavor that's rich and buttery with a tangy undertone. Apart from traditional Havarti, you can find many variations made with herbs and spices. Whether you select a standard version or something like dill, garlic, or jalapeno Havarti, they all make an excellent addition to pizza. If you like your pizza with extra bite, try a horseradish Havarti with smoky sausage and earthy mushrooms. For more cheeses see the burger section. Cheeses to avoid for pizza Brie – greasy fiasco Brie is delicious on a cheese board, but in the oven, it becomes a disaster. It doesn’t melt – it disappears. Once oily lava that drowns out both the base and the topping. It’s far too sticky. Still want a bit of a brie vibe? Then throw it on after baking in small blobs. Triple-cream – fat bomb in disguise Brillat-Savarin and Saint André are fantastic… for crostini. But on pizza? Not so much. 75% fat content causes it to evaporate into oil. Someone suggests brick cheese instead – it melts beautifully and tastes mild. Triple-cream belongs as a topping, not a base. Goat cheese – too intense and too unstable Goat cheese tastes through, and that’s not always a good thing. It doesn’t melt; it explodes. And that’s not even figuratively – it turns into little blobs of oil and sour notes that overtones the taste. Aged parmesan – more garnish than base A classic for pasta, but on pizza, parmesan is too dry and too hard. It doesn’t melt but burns. Grated on top after baking? Perfect. As a base? No thanks. Someone recommends using it as a salty boost – not as a melting foundation. Pecorino Romano – salt shock Pecorino is strong, dry and stubborn. It refuses to melt and instead turns into little salty bits that don’t belong on a soft, crispy pizza top. It can work wonders as a finish, but if you build the pizza on it, the balance of flavors is already upset. Parmesan Cheese See the Spaghetti Bolognese section. Asiago – only in small doses Asiago is a bit of a salt bomb, especially when it’s aged. It also doesn’t melt very well, and it quickly becomes grainy. Young versions (Asiago Pressato) can be mixed with mozzarella but never use it alone. It's a little too intense. Blue Cheese – too funky for pizza Strong, salty and funky, blue cheese should be used with caution. It doesn’t melt evenly and often ends up in little oil islands. Some suggests Scamorza instead if you want a little more character without going too wild. Aged cheddar – the cheese that drowns the bottom Everyone loves cheddar – just not as a base for pizza. When it’s baked, the fat spills out and drowns the dough. It melts unevenly, becomes sticky and can overpower the rest. A little cheddar mixed with mozzarella. Perfect. On its own? Not unless you want a pizza pool. Feta – crisp as chalk, slushy as seawater Feta doesn’t melt; it crumbles. And when it finally does, it ends up either dry or too wet. The high salt concentration makes it unsuitable as a main cheese – use it after baking or on a salad. Not as the base for your margherita. Gruyère – too fat, too stiff, too much Gruyère is delicious in fondue and French onion soup, but pizza? No. It melts unevenly, gets greasy, and can overpower even the strongest tomato sauce. A small amount on white pizza is fine but forget it as a main cheese. There are better options. Halloumi – elastic on the crust Halloumi is the grilling champion of cheeses, but it doesn’t melt. It holds its shape and becomes rubbery. If you want a little texture, it can be used after baking in small pieces, but it’s not a cheese you want to see in a cheese pull. Cheese Pull Cheese with a high fat percentage is recommended for pizzas. Sheep's milk has double the amount of fat as cow's or goat's milk. That might be interesting if you try to get a gooey cheese pull. The gooey effect is sometimes also called an ooey-gooey texture. Some mix 3-4 different kind of cheese, for a good cheese pull. For more cheese see the burger section. Toppings Top 10 Pizza Toppings (US and Canada) Pepperoni: The undisputed champion, offering a salty, smoky, and slightly spicy flavor. Sausage: A savory, popular choice often paired with peppers or onions. Mushrooms: The top vegetable choice, providing a robust, earthy flavor and great texture. Bacon: Loved for its crunchy, salty, and savory addition to any pizza. Extra Cheese: Enhances the gooey, melty base of mozzarella. Onions: Add a sweet and savory element, particularly popular in red-sauce pizzas. Green Peppers: Offer a crunchy, slightly sweet-and-sharp contrast. Black Olives: Provide a firm texture and a briny, salty flavor. Pineapple: The core of the "Hawaiian" pizza, bringing a controversial yet popular sweet and tangy contrast. Ham: A mild, salty meat often paired with pineapple. In Denmark Döner Kebab takes the 2nd place right next after Pepperoni. Popular Combinations & Variations Supreme: Generally, includes pepperoni, sausage, mushrooms, onions, and green peppers. BBQ Meat lovers: BBQ sauce base with bacon, ham, sausage, and pepperoni. White Pizza: Often features ricotta, garlic, and herbs without tomato sauce. Gourmet Options: Trending toppings include hot honey, salami, prosciutto, and feta. The Ultimate Texas, meaning more meat as toppings: Kebab, ham, bacon, sausages, and pepperoni. Chefs recommend 2-3 toppings at max. I assume it's because a pizza slice is supposed to be edible with the hands and not with a fork and knife. I've been wondering for a long time about in what order to place the toppings after the passata and the cheese for a basic Margherita. The confusion begins with Chicago/Detroit style adding the passata on top after baking the pizza base. So far, I have lately discovered more styles putting the pepperoni/kebab/ham/sausage directly on top of the pizza base before any other toppings by the buddy system. Buddy System Sometimes less is more. That's where the buddy system comes in handy. Especially for a perfect crisp pizza base, investigating the buddy system becomes mandatory. Apparently, no professional is fully capable of the buddy system. I am currently looking into different combo styles. "Pepperoni buddy system" likely refers to "Buddy's Pizza", a restaurant known for its Detroit-style pizza, and in particular their pepperoni pizza. Buddy's Pizza places pepperoni directly on the dough before it rises, allowing the dough to absorb the savory oils from the meat. Toasted ham and cheese sandwich is absolutely fantastic and simple at the same time. Tuna, corn and red bell pepper is also a common combo. Mushrooms 🍄 and bacon 🥓complement their flavor well, just like with burgers . 6 slices of bacon strips for an 8"-inch spring form pan. Taste is retained under high heat. 🥓 Bacon and Brie cheese 🧀also complement their flavor well, but Brie cheese is not recommended for pizzas. 🧀Brie vs. Camembert cheese 🧀 with a tsp. of blackcurrant marmelade on top is a Danish cuisine for bread rolls or a slice of bread but has nothing to do with pizza. For more information on the buddy system go here. 🍄 Mushrooms 🍄 Button mushrooms vs. Cup mushrooms Sliced mushroom. Dry on kitchen paper first, otherwise the pizza bottom will be soggy with the wet filling. The most common mushroom on pizza is the white button mushroom, prized for its mild flavor and affordability. Cremini (baby Bella) and portobello mushrooms are also very common, favored for their deeper, savory flavor and firmer texture. While fresh is preferred for a better texture, canned button mushrooms are also frequently used on commercial pizzas. Most Common Pizza Mushrooms White Button Mushrooms: The standard, go-to choice for most pizzerias. Cremini / Baby Bella Mushrooms: Younger versions of portobellos, these offer a more intense, earthy flavor than white buttons while remaining firm. Portobello Mushrooms: Known for their meaty texture, they are popular on gourmet or vegetarian pizzas. Shiitake Mushrooms: Often used for a "gourmet" option, bringing a smoky, buttery flavor. Key Considerations Fresh vs. Canned: Fresh mushrooms are generally preferred, though they can release water during cooking. Canned mushrooms remain moist and are often used by chain restaurants to control moisture. Preparation: Sautéing mushrooms before adding them to the pizza is widely recommended to boost flavor and remove excess moisture. Other Types: In more specialized or European-style pizzas, you may find porcini (Karl Johan), chanterelles, or oyster mushrooms. Pepperoni Pepperoni is the most common and popular topping in both America and in Denmark. The Italians get confused because the word peperone means bell pepper. Salami can also be used instead but tastes too intense. Chorizo is not so strong in flavor. Kebab Kebab pizza is a Swedish style and combines Italian and Turkish cuisine. The precise topping may vary, commonly onions and red bell pepper are used. Also, champignons, corn and bacon are a possibility. Marinating the kebab and letting the marinade soak in the fridge, recipe on kangaroo steak . 100g of Kebab for an 8#-inch springform pan, defrosted and left on the table for not only reaching room temperature, but to let those bacteria cultivate, for 8-24 hours, that's there the taste starts to kick in. If you want to add kebab dressing, then do so after baking or it loses its flavor due to the heat. Ham 100-200g sliced ham is the second most common and popular alternative to pepperoni. Minced Beef Minced beef lightly seared just until the meat separates in a pan with salt & tomato puree before filling. Total weight per spring form of 500g is huge for only one person. Canned Corn 2-4 tbsp. canned corn. Avoid too much or it might get soggy. Balance the flavor by the buddy system. Jalapeño Go easy on the Jalapeños so it doesn't overtone the flavor nuances from the other ingredients. For jalapeño popper see the viking pizza section. Jalapeño is my favorite source for vitamin C! (118,6 mg pr, 100 grams.) The recommended daily intake of vitamin C is 75 mg for women and 90 mg for men. Women who are pregnant should aim for 85 mg daily, while women who are breastfeeding should aim for 120 mg daily. Red Bell Pepper Red bell pepper, preserved in glass adds that acidic balance to fat that chefs commonly think of as a buddy system. 🥦 Broccoli 🥦 With broccoli, I recommended to steam cook it first, otherwise it will taste quite rancid and doesn't get quite tender. 🧅 Onions 🧅 See the burger section. Onion rings not finely chopped. Try coarsely chopped next time, onions taste like nothing. Whole onion rings in whole slices taste good, but the whole kitchen will smell of onions in the oven. Homemade spice oil (2 portions) The oil draws out more flavor after 2-3 days, shelf life approx. 1 month. ½ Garlic (approx. 4 garlic cloves) ½ bunch of parsley (must be eaten the same day and must not be frozen/reheated. Poisonous!) Thyme 5 tbsp. olive oil Some apply olive oil in a spray bottle on top of the toppings at the end. Herbs Basil, oregano, rosemary but also thyme, sage and even parsley. I recommend pouring the dried herbs into the palm of your hand and use the other hand to sprinkle the herbs evenly, so every bite tastes the same and not suddenly overtone the balance of flavors in one bite. Viking Pizza There can be only one, so it has to be Danish! The Swedes and Norwegians can't stand strong flavors and smells, especially when it comes to the cheese. So far, I have only seen two pizza recipes called Viking pizza. One is with tuna and shrimp. The other is with tuna and corn, which after all makes good sense in the buddy system. But fish and pizza are as controversial as Hawaiian pizza with pineapple, although pretty common in Asia, but not something I associate with Scandinavia. Denmark is a coastal nation, but we eat pigs and export our fish. Immigrants who come to Denmark to open a Pizzaria, got the wrong impression of what it means to be a Viking. Vikings drinks strong beer and eat red fly agaric just to get a kick out it. Six sliced Jalapeños, popped or not, should be enough for an 8"-inch pizza base. Pepperoni and whole yellow onion rings of same size with one slice of Jalapeño and three slices of pickled paprika in a mixture of 1:1:1:3 on the pizza. Crisp and strong in flavor. Smells fantastic in the heated oven. That way spicy Jalapeño doesn't overtone the taste of the onions. My favorite style. You could also try a classic jalapeño popper, also called jalapeño pops or jalapeño bites, that starts with a hollowed out whole jalapeno that some would stuff with cream cheese, cheddar cheese and sometimes bacon, similar to how stuffed bell peppers are made. But the main thing is, that removing the inner watery part of pickled jalapeños that have already been sliced helps to avoid that the pizza base gets soggy. Alternatively, you could try Padrón pepper, also called Herbón pepper, from the municipality of Padrón in northwestern Spain. Padrón is considered a mild chili, as it is usually harvested at an early stage, when it is the size of a mouthful. However, it is still unpredictable: among the many mild chilies, you will most often come across one or more chilies that turn out to be quite hot. Red bell peppers are easily hollowed out, while smaller pebers like jalapeño and padrón pepper instead can be sliced across into two half boats. Generally, when adding chili or jalapeño you can remove the seeds inside, so they won't be too hot. Any cone-shaped object can pop the Jalapeños regardless of the size. Pizza Diavola (derived from diavolo) An Italian recipe with Mozzarella, pickled red peppers, Spanish Chorizo, Italian Provolone and Jalapeños. Pepperoni vs. Jalapeños When Italian tourists visit a foreign country and order a pizza with pepperoni, they believe to have ordered a vegetarian pizza. The confusion begins with how it's spelled, pepperoni vs. peperoni (chili pepper). Chili spiciness is measured in Scoville Heat Units (SHU). Pepperoni peppers typically range from 100 to 500 Scoville Heat Units (SHU), placing them at a very mild heat level comparable to banana peppers or pepperoncini. Jalapeño - Medium (2,500 to 5,000 SHU) Pyruvate Scale vs. Scoville Scale The pungency (spiciness/sharpness) of onions and garlic are measured on the Pyruvate Scale from 1-10. The lower the number, the sweeter and milder the vegetable. Yellow Onions vs. Brown Onions Standard yellow and brown onions typically rank between 6 and 7 on the 10-point scale. This places them in the "medium to strong" pungency category. Yellow onions and brown onions are the exact same thing. They are the most common "all-purpose" cooking onions globally. The name used simply depends on the region - referred to as "yellow onions" in the US and "brown onions" in countries like the UK and Australia. However, because the pyruvate scale is a direct measure of an onion's chemistry, yellow onions can span a wide range depending on their variety and growing conditions: Standard Yellow Onions (Scores 6–7): Moderate to high pungency. Best for cooking, as the heat mellows out the sharp sulfur compounds. Sweet Yellow Onions (Scores 2–3): Varieties like Vidalias, Walla Wallas, or Oso Sweets. They score below 5 on the scale, making them ideal for raw applications like salads or sandwiches. Baking Important ⚠️ Max. 220°C/428°F for parchment baking paper ⚠️ Never re-use it! Replace with a fresh sheet. 16x10"-inch premade square pizza dough cut into 2x8"-inch springform pan cut with a pizza cutter. 8"-inch suits a 220g plastic bag of fresh mozzarella from the supermarkets. Another brand of premade pizza dough only measures 14x10" not enough for 2x8"-inch. Note that a premade pizza base comes rolled up on parchment baking paper. ⚠️ The advantage of using parchment baking paper is a more effortless cleaning of a baking tray after use. Chefs recommend max. Temp. If you want to experiment with high temp. of +300°C/572°F, then remember to clean the oven, especially the bottom, before use and open all windows. It gets pretty smokey in the kitchen. Chefs recommend preheating the metal tray or springform pan for a conventional oven. A springform pan doesn't tolerate 300°C/572°F. Mine started to wobble, so it won't close tight. Don't open the oven for a sneak peek while baking or the temp. will drop drastically. When the cheese starts to sizzle, it's almost done. After 8 min. you can smell that something isn't right. It's the pizza base that's getting burned. Trust your instincts, not the recipe. Baking Time Take out the preferably cold rising dough from the fridge 15 min. before adding the toppings. Pizza toppings like sun-dried tomatoes gets burned way before you can smell the pizza base getting burned. Brush the baking tray with olive oil and don't use parchment baking paper! Expect a couple of minutes extra baking time for a calzone than an ordinary pizza. Preheat the conventional mini oven to max. Temp 300°C/572°F, for 20 min. Bake for 7-9 min. depending on the toppings. Typically, me being single, I have a lot of leftovers to top the pizza with to the limit, so the minimum baking time starts at 10 min. 80% of success/failure is the backing of the pizza base, in a conventional grill-oven. Method#1 (High Temp.) Preheat a conventional oven to max. temp. 300°C/572°F, for 20-25 min. For a round 8"-inch spring form pan pizza, place it on a 13x9" metal tray and place it in the middle of the oven. A spring form pan doesn't really close tight, so expect the olive oil to leak in the bottom. Do not place the springform in the bottom directly onto the heat element, unless you have a pizza stone , or it will start to wobble and should be discarded. Bake it for 8-10 min. For thin crust pizzas with a minimum of toppings as low as 4 min. should do. If you have a pizza stone, then turn on the grill in the oven and make it so hot that the Devil begs you to turn down the heat. Method#2 (Middle Temp.) For square pizzas in a metal tray recommended, doesn't fit in the bottom of a mini oven. Top/bottom heat, not grill or hot air. So, if placed in the middle of the oven, then preheat it to 220°C/428°F, and bake it for 13 min. 10 min. is not enough. At 12 min. the pepperoni starts to sweat, and the cheese starts to sizzle, bubble and melt. After 15 min. the dough becomes burned and should be discarded. Hot vs. Cold Pizza Some say cold pizza tastes even better the next day. My experience is that it goes for chef's pizza from around the corner. For homemade pizzas I recommend reheating it though. Since it was prebaked, only 3 min. will do, after reaching the preheating temp. of 300°C/572°F. For deep pan pizzas it's probably better to turn the heat down to 220°C/428°F. An awful amount of cheese like one pound compensates for the cheese vanishing into the heated oven. I take the pizza out of the oven 3 min. before it's done and then add the cheese to melt for the last 3 min. But chefs do not recommend opening the oven for inspection while baking. Oregano/basil doesn't tolerate heat, without losing its taste. I add it after baking when ready for serving. Toppings seems to retain their flavor, if baked at max. temp. Gets cold quickly, so serve immediately, after the cheese had two minutes to cool down for a gooey cheese pull effect. Should you stove it in the oven before preheating, then use your instincts. Some also add tomatoes after baking, as the wet filling makes the pizza base chewy and difficult to finish baking. For Chicago style the tomato passata is added on top of the fillings after baking. Depending on whether the pizza base is pre-baked and how much filling is used. For deep-frozen, pre-baked pizza base from the supermarket, the baking time is only 6-8 min. Preheating a conventional oven for 20-22 min. should do. 🔥 Pizza Dome 🔥 Pizza oven / Pizza stone The Devil in the detail Temperatures The magic temperature for pizza starts around 343°C/650°F. Many outdoor ovens easily hit 370°C/700°F or higher. At those temps. the pizza can be done in 3-5 min. If your oven only goes to 315°C/600°F, give it 6-7 mins. Still faster than anything you’d achieve in a conventional oven. If you want to fool around with high temperatures, remember to clean the oven in advance. There's a lot of tips and tricks on how to do that efficiently on the internet. Cordorite pizza stone (30 x 38 cm) on a grill grate, not on a solid metal baking tray, placed in the mid-position of a conventional oven, large enough for a standard pizza size 12"-inch, but not large enough for a 16"-inch XL/Family size. Some restaurants define their own choice of sizes, like XL/Family 20"-inch (50cm) and Mega 24"-inch (60cm). Cordorite absorbs the moisture for a crisp pizza base and is heat resistent. My mini oven will preheat to 300°C./572°CF My conventional oven only to 260°C/500°CF. Some recommend a stone that is at least 1.9 cm thick to ensure an even baking. Mine is only 1.2 cm thick. Chefs recommend preheating the pizza stone for 45 min. (30 min. minimum just to preheat the oven) Baking time max. 8 min. After 6 mins. it might get pretty smokey in the kitchen, depending on the toppings. The first thing I noticed when making my first pizza with a pizza stone is, that the edges of the pizza base will rise just like the ones bought from the professional pizza bakers. Some refer to this as a dramatic rise and prefer to use a dough docker roller to keep it low depending on the choice of preference with different pizza styles. Cleaning Cleaning can be done with a dedicated pizza stone brush, just not with water, which can cause the stone to crack! Step #1 Start with scrubbing the pizza stone with a dedicated smash burger spatula with beveled edges. Place the other hand on the blade of the burger spatula. Place four fingers on top and your thumb on the underside for extra stability and a more effortless cleaning of the pizza stone. Hold the blade in an angle of 30-45°. In some spots the burnt excess is more tough to cleanse. Tilt the blade towards the tip of one of the edges to scratch the surface. Step #2 Once the rough cleaning is done, finish it off with coarse to medium sandpaper (P40 to P80-grit). A sandpaper block made of cork is inexpensive and makes the job easier. Squeezing the toppings with a pizza peel to make them stick to the dough might help to avoid extra cleaning of the oven and the pizza stone. It takes some skills to apply the pizza base onto the pizza stone with a pizza peel nice and clean. Focus! Hold the pizza peel in a 0° angle and shovel it back and forth a couple of times. Do not elevate the pizza peel, or the toppings might fall off and burn onto the rear plate of the oven! How to clean the oven Ovn med glat emalje - Farmors Tips First of all, a pizza stone also requires a pizza peel. A pizza peel needs to be coated with flour so that the dough doesn't stick. Too much flour makes the bottom get burned in spots. Chefs would be using a pizza dome and stone. Chefs are mainly interested in how many pizzas they can sell over the least amount of time for high order volumes. Chefs recommend preheating a dedicated dome pizza oven for 45-60 min. Chefs bake them at 450-500°C/842-932°F for 60-90 secs. depending on the toppings. Dedicated pizza dome ovens for home use comes in a variety Gas/charcoal for outdoor use reaching the highest temp. Taking your electrical fuse to the limit for indoor use. Multifuel burners. 12"-inch standard size or 16"-inch for XL pizzas. Pizza oven to place on top of an existing grill (350°C/662°F) A pizza stone can be made of materials such as ceramic, steel, cast iron, granite or cordierite, the stone acts as a kind of miniature version of the oven's scorching hot floor. It retains heat much better than a regular baking sheet, and this means that the moisture in the pizza dough evaporates very quickly instead of being trapped in the dough. The result: crispy bottom, shorter baking time. Although a pizza stone seems like a sturdy thing, it requires a little care. Especially when it comes to temperature. The stone cannot withstand wild temperature changes – this can cause the dreaded thermal shock, where the stone cracks in the middle of your pizza party. The trick is simple: always put your pizza stone in a cold oven. Place it at the bottom of the oven and let it heat up with the oven. This way you avoid it breaking because it goes from cold to blazing hot in a split second. The same rule applies when you use it. Do not put ice-cold dough or a frozen pizza directly on the stone – this can also cause it to crack. Once the oven has reached the desired temperature, give the stone another 30 minutes to heat up. It should be piping hot before you put the pizza on. Use a pizza peel or a large cutting board to move the dough so you don't have to juggle your hands close to the blazing hot stone. Once the pizza hits the surface, the bottom bakes quickly, and in about 8-10 min. you'll have a crispy, golden pizza ready to serve. Once you try a pizza baked on a stone, you won’t go back. In fact, the pizza stone can also be used for other types of bread, such as pita bread, bagels, or English muffins, all of which benefit from a crispy crust. Fortunately, the pizza stone requires minimal maintenance. Because many of the stones are made of porous materials, avoid cleaning it with soap - it will absorb it and can give off an off-flavor the next time you bake. Instead, scrape off any leftover cheese, sauce, and dough with a spatula or scraper and wipe it down with a damp cloth. Make sure the stone is completely dry before using it again. Bonus: you can leave the stone in the oven while you cook other food. It won't be damaged by the heat, and it even helps stabilize the oven temperature. Just be aware that the oven may take a little longer to heat up when the stone is in there. No Pizza stone? Turn on the oven to maximum heat – preferably with the grill on. It should stand and get absurdly hot. Roll out your pizza dough – as usual, preferably quite thin, but with a little air at the edge. Heat your, preferable cast iron, pan on the stove – high heat, no fat. It should be blazing hot. Place the pizza dough directly on the dry pan – and let it bake for 1-2 mins. until the bottom starts to take on color. Top the pizza while it's in the pan – quickly: tomato sauce, cheese, whatever you love. Put the pan in the oven directly under the grill, 2-4 mins. Keep an eye on it! The cheese and edges should bubble. Temperature Research The grill function in a conventional oven uses a powerful heating element at the top of the oven. The temp. of the grill can vary, but it's often set to between 400-500℃/752-932F. When using the grill function, it is important to be aware that the food can get very hot and brown or burned quickly. So, keep an eye on the pizza during cooking and adjust the time and temp. as necessary. My grill element in the top of a conventional oven can only reach 400℃/752°F, but when I measure the temp. in the middle of the oven, it's still only between 260-305°C/500-581°F. So, I recommend placing the pizza stone directly under the grill element the next time. For even better results chefs would recommend a hot-air convection oven combined with a grill element. Some modern stoves also have a pizza function, but I can't tell if that is only for defrosting frozen pizzas better than a microwave oven can do?! Forget about conventional oven gloves made of 100% cotton and polyester, once you go beyond +300℃/572°F with grill temperatures of 400-500℃/752-932°F ideal for pizza. See the left glove index fingertip, it got burned, and I had to clean my pizza stone and oven for an hour extra because of the spill caused by getting my fingers burned! So, I did put the right glove into the left one, and it helped a bit, except for the fact, that I need 2x2 times more of conventional gloves of them to balance the load. So, I got Heat Resistant Silicone Non-Slip Long BBQ grill gloves, that are certified for 800℃/1472℉. Oven/grill gloves can withstand temperatures of 800°C/1472°F for approx. 7-10 secs. 500°C/932°F for approx. 12-15 secs. 350°C/662°F for approx. 16-18 secs. 250°C/482°F for approx. 21-23 secs. 100°C/212°F for approx. 65-68 secs. Gozney Digital Thermometer With a fixed setting for measurements optimized for black surfaces. Back to Top Conclusion The most forward decision when it comes to choices, changes and contradiction, is whether you want your pizza to be edible with your hands or with a fork and knife, or don't have plate dishware for a tavern style pizza served in napkins. Before moving on to the next level to make your own pizza dough from scratch, I recommend making the first 30 pizzas with premade dough from the supermarkets to gain routine/experience. 8''-inch base - 2 tbsp passata. Max. 14 slices of pepperoni to cover the base but not overlap. Better with less and some other ingredients from the buddy system . 125g (dry weight) Mozzarella cut into 4 slices. The big chunks in the center and the smaller ones not too close to the edges. If you don't have the time to both experiment with a pizza dough, toppings and baking time at the same time, then a 16x10 inch premade pizza dough from the supermarkets will do. It can be cut into 2x8"-inches with a springform pan, a plate, a cooking pot lid, or whatever at your disposal. The excess dough can be used as a padding in spots where the dough might become thin by stretching. Only 6-7 min. baking time if the pepperoni is not fresh or it gets burned on the edges (see the top-left one). A pizza base should be edible with the bare hands after being sliced. If this is not the case, then I suggest not to use a steak fork on the far left, since the metal is soft and bends when sticking into a crisp base. On the other hand, the steak knife to the far right is far better than its counterpart, because it's saw-toothed like a bread knife. This amount of Mozzarella is the new conductor on the whole symphony! Photo: 8-9-10"-inch springform pans on a standard 12"-inch pizza plate. Once I went beyond 260-275°C/500-527°F the Mozzarella melts over the edges of an 8"-inch pizza base making it glue to the pizza stone with a nasty amount of cleaning to do later! So, I go with a 10"-inch pizza base, which the maximum size my pizza peel can handle. My pizza stone can handle a 12"-inch standard pizza base, but the 12"-inch pizza plates for serving are warped at the edges so, I wouldn't go there. Cons With a 10"-inch pizza I won't be able to make 2x8"-inch of a premade [square] pizza dough from the supermarkets. 12"-inch pizza plates don't fit into the kitchen sink for cleaning, nor do they fit into my kitchen cabinet for storage. Pros The 12"-inch pizza plates come in handy for a 1-star* Michelin food presentation photo technique offering some space to work with on the plates. The conclusion is that it is complicated to be a consumer. -Remember to check if your local Pizzaria is Halal-certified among other certifications. Add a rating

A good way to start to learn about bacon, mushrooms, seasoning, buns, onions, pickles, mustard, ketchup, tomatoes, salsa, lettuce, burger dressings and cheese. 🍔 Burgers 🍔 Homestyle Burgers AI Explainer! Table of Contents Cookware The Buns Patties Seasoning Burger Glaze Cheese Bacon Mushrooms Onions Pickles Mustard Ketchup Tomatoes Salsa, Chutney & Relish Lettuce Mayonnaise Burger Dressings McDonald's Menu Preparing the Burgers Building the Burgers Fried Chicken Burgers Shopping History While ćevapi is a beloved Balkan dish with a long history, they are not the oldest burger in the world. The oldest hamburger-like dish is likely Rou Jia Mo from China, which has been around for over 2,000 years. Ćevapi, derived from the Persian word 'kebab', became popular in the Balkans during the Ottoman Empire. Although ćevapi share similarities with burgers, they are a distinct dish with their own unique history and regional variations. There's always more if you want to delve into international cuisine burgers, like a Chilean burger recipe. What's New Burgers are sometimes called Sliders, typically served in restaurants on oval plates not stacked, as exclusive, but not in fast food restaurants. And then there's also smash burgers as a new trend. 🍔 Cookware 🍔 Kitchenware Claus Holm Cast Iron Grill Pan 28 x 28 cm. For seasoning a grill pan, I suggest multitasking on seasoning a wok pan/pot simultaneously. Tip When using a grill pan for patties, sliced baguettes or likewise you can turn them 45° degrees halfway for a more even grill pattern. Claus Holm Cast Iron Oval Steak Plate 27 x 17.5 cm. -I have great plans for using these two products to make a pan-grilled patty for an accordion burger served on an oval shaped plate, instead of just pinning a skewer down the center. Kitchenware The cast iron grill pan scratches the kitchen sink, so place it on a dish towel before cleaning it! McDonald's uses a griddle pan to handle the high volume of orders. Burger King makes flame grilled patties. I recommend using a grill pan for the patties, so they don't stick. The pan can be used to heat both the patty and the bun. Start with the patty before the bun, so the serving temperature is aligned. Use medium-high heat for the patty to become grilled! PROS: Not coated with Teflon ® or likewise non-stick materials. So, you can scratch the pan all you want. CONS: Extremely heavy to handle for the wrist with one hand only. Extensive cleaning required. It's tempting to grill the tomatoes also, but the cast iron is not tolerant to acidic food like tomatoes. Cast iron takes longer time to preheat than a skillet made of aluminium (use medium heat only). Basics Use a non-stick coated pan or a chemical free ceramic pan for: eggs, fish and pancakes. Use a spatula made of wood or plastic for non-stick pans. To avoid sticky food, do the following in this specific order: Heat the pan properly. Too low heat makes it sticky. Put a drop of water on it, if it dances around, it's heated well. Add the oil/butter Avoid cold and wet meat Burgerware accessories. Large buns Ø 12 cm Grill grated burger presser Ø 11 cm (patty shrinks 10% during grill) Flat smash burger presser Ø 15 cm Metal spatula with beveled edges You can also just use a metal spatula to press extra thin smash burgers. Some uses a technique with smashing the patty with the spatula and adding extra pressure on top of the spatula with the flat smash burger presser. Burger bell to melt cheeseburgers, and also to keep them juicy and warm. Back to Top 🍔 The Buns 🍔 Believe it or not, but you can also deep-fry burger buns called burger bombs. For that purpose, mind the size of your deep-frying pan basket: Small buns: Ø 10.0 cm Large buns: Ø 12.0 cm Timing Heat your oil to 170°C/338°F (Acrylamide formation @ 175°C/347°F) ⚠️ Fry the buns in batches for 2-4 mins. until they're crispy and golden. Forget about 2 mins, too undone! Forget about 4 mins, over well-done! McDonald's thought about stopping again with the use of glucose syrup in their buns, which those in the supermarkets also uses to avoid drying out (sugar binds water, also in ketchup). If you want to make a homemade McDonald's Big Mac style with a middle bun, you can up cut a second bun and use the bottom bun as the middle bun. This might be interesting if you want a double patty burger. Readymade burger buns from all the supermarkets tend to crumble and fall apart, making it impossible to eat them with bare hands without a knife and fork. If your burger buns are falling apart, here are several tips to help prevent that. Choose the right buns: look for sturdier buns like brioche, potato, or ciabatta, which tend to hold up better against moisture. Toast the buns: lightly toasting the inside of the buns can create a barrier that helps prevent them from becoming soggy. You can use a toaster, grill, or skillet for this. Add a barrier: spread a thin layer of mayonnaise, mustard, or butter on the inside of the bun. This can help create a moisture barrier. Burger juices: If your burger is particularly juicy, consider cooking it a bit less or using leaner meat to reduce the amount of fat and juices that can soak the bun. Layering: after rinsing lettuce in cold water dry it on a kitchen towel or use another dry ingredient on the bottom bun before adding the burger. This can help absorb some moisture. Serve Immediately: assemble the burgers just before serving to minimize the time the bun is exposed to moisture. Avoid overloading, be cautious about adding too many toppings, as this can weigh down the bun and cause it to break apart. Avoid tomato and soy sauce. 9. Try cut the bottom bun ⅔ of the size, but the top bun will also fall apart. Restaurants serve their burgers in waxed wrapping paper. How to Hold a Burger without Spilling it All How to build a multi-textured burger that can be eaten with the hands without a skewer to keep it all together? When you're digging into a simple burger with a bun, steak, and cheese, there's usually little risk of messing up. But when it comes to a delicious, sumptuous cheeseburger loaded with ketchup, mustard, pickles, and onions, it can quickly become a frustrating affair with lots of napkins and stains on your clothes. Luckily, there's a technique for keeping your burger in check without sacrificing taste. How to best hold a burger 1. Use both hands. 2. Place your thumbs and pinkies around the bottom bun. 3. Place your index, middle, and ring fingers on the top bun. 4. Don't hold too tightly - a light but steady grip is the key. This method distributes the weight of the burger evenly and prevents loose ingredients from falling out. Tomato and ketchup won’t spill out the back, and the thinner bottom bun will be better supported, reducing the risk of it collapsing under the weight of juicy ingredients. If you want to go a step further, consider toasting your burger buns on a pan or grill. This makes them more stable and less likely to bend under the pressure of the delicious toppings. The Layer-on-Layer Strategy The technique doesn’t stop with how you hold the burger, though - it’s also about how you build it. To keep the ingredients in place, place slippery ingredients like tomato and onion between dry layers like lettuce and steak. The friction between these layers helps prevent the ingredients from sliding out. If you still have the paper wrapper that came with the burger, you can use it as an extra barrier. Just gradually fold it back as you eat. No Wrapping Paper? Take a piece of regular kitchen roll – not some flimsy discount paper, but a decent quality that can absorb without falling apart. First fold it in half once, so you have a rectangular shape. Then fold it once more – so you have a compact square. Now fold the two top corners down towards the middle, as if you were making an origami paper airplane. This creates a shape that collects liquid from below but still leaves room for the burger on top. Give the fold a squeeze, and you now have an improvised, but surprisingly effective, little grease-catching tray. The type of buns can have a big impact on your burger's taste and texture. Entry Level Brioche - Brioche is a fluffy and buttery bun that is perfect for burgers. Its decadent yet light flavor balances the other ingredients. Brioche: soft, slightly sweet bread made with eggs and butter. Brioche burger buns are used for both classic hamburgers and cheeseburgers. If Brioche buns are not freshly home made, but bought pre-made, then I prefer sesame seed buns, all purpose. Beginner level (someone who is just starting at something, or has only recently started) Novice level (same as beginner, but one who is not yet very familiar or experienced in a particular subject) Sesame Seed Bun - Sesame seeds add a mild nutty sweetness and used for burgers with lettuce and tomatoes. Enthusiast Level Amateur, semi-professional, professional Ciabatta - A type of flattish, open-textured Italian bread with a floury crust, made with olive oil. Italian Ciabatta buns have a crunchy exterior and soft interior. It's structure outside makes it perfect for juicy burgers. The combination can be Tipo 00 and durum flour. Long rising time: 12 hours (cold risen). Homemade Ciabatta suggests a mix of Tipo 00 pizza flour and Durum flour. Readymade Ciabatta from the supermarkets might only contain as less as 3% of Durum flour. Onion Roll - Onion rolls have a light onion flavor and are perfect if you want to add that flavor to your burger. Potato Roll - Potato rolls are thick with a light potato because they are made of potato flour. Pretzel Roll - Pretzel rolls are salty with a soft and chewy interior. The unique taste and fluffiness of pretzel bread is due to the bread being boiled then baked. Pretzel roll (Danish, saltkringle) comes with a characteristic brown and smooth surface (Brioche). The salt content is not too much, only 1.4% per 100 grams. Toasting Hamburger Buns on the Stove Some cut the bun in half so that it also becomes toasted golden brown on both sides, both inside and outside. Some say inside only. The bun is dry fried on the pan (hot pan, lightly toast) after the steak is fried. Some recommend using a little butter to add more flavor and help the burger buns turn golden brown. The purpose of toasting the bun on the inside is to avoid that the stuffings soaks the bun. Not only are toasted buns tastier and crispier than normal buns, but they also keep the burger bun from getting soggy quickly. Some would like the buns more bedraggled than crispy. If you're just making a few, the best way is to toast them in a pan on the stove. Melt butter in a frying pan, making sure to coat the pan. Place sliced side of buns into the butter and let cook for one minute. Put a medium sized skillet on a stove burner set to “Medium” heat. Don’t use a higher heat setting. Higher heat causes the bun to brown or burn quickly. Allow the pan to heat for approximately 30 seconds. Melt the butter. Split open the bun and brush melted butter over the cut sides of both halves. *) Make sure to coat the entire cut side, including the edges, doing so helps the edges from burning. Add two buns to skillet, toasting only cut sides of buns. Toast, without moving, until both cut surfaces turn light golden brown. Check the buns after 9-11 seconds (count one thousand, two thousand, three thousand then I check the toasting process). If when checking, the bun is too light, continue toasting, and toast to desired doneness. Don't leave the stove and keep checking to avoid buns from burning. Max. 2 min. on the inside of a toaster incl. time to preheat. Back to Top 🍔 Patties 🍔 McDonald's hamburgers contain 95 g meat per serving. Burger King 113 g before cooking. This serving contains 9.6g of fat. Weight before cooking 4 oz. (113g, also called a quarter pounder). How are McDonald's Burger Patties Cooked? McDonald's burgers are made of 100% ground beef, formed into hamburger patties, and then quickly frozen at their suppliers to seal in great fresh flavor. Salt and pepper are added when they are cooked on the grill to bring out all that great beef taste. Fewer burgers are placed on the grill, which somehow results in a hotter, juicier, tastier burger, and the diced white onions are added to the beef patties on the grill as they are cooking, rather than afterwards at the prep table. The cheese has been tempered longer to make it meltier as well. America Cheddar is also known as a melting cheese. Do you need oil to cook burgers on the stove? The fat from the burgers should be sufficient to prevent them from sticking to the pan. A little butter or oil (or both) can help if you're nervous. Mix minced ground beef (fat percentage approx. 10%), but most chefs use 14-18% fat for juicy patties. Shape the patty approx. 5 mm thick and approx. 10% larger than the bun, as it shrinks during frying. For smash burgers even thinner. Roasting Time pan seared 113g Ground beef with 10% fat: 2-3 min. on each side. 125g Ground beef with 19% fat: 4-6 min. on each side. Core temp. 63°C / 145°F The [5:6:7] Rule 5 minutes on the first side Start by placing the steak on a hot grill or iron cast grill pan and giving it five minutes. That's enough time to create that golden crust without drying out the meat. 6 minutes on the other side Flip it once - and only once. The grill or pan is now hotter, so the steak gets a little less time on this side, but it still cooks evenly. 7 minutes to rest And here's the most important thing: Let the burger rest for seven minutes before you dig in. This allows the juices to distribute and ensures that every bite is equally juicy and delicious. The [4:5:6] Rule For an Aluminum skillet. If you cook your steaks in a pan, you'll need to adjust the time slightly. The heat is often more direct, so 4 min. on the first side, 5 min. on the second, and still 6 min. of resting time is the way to go. What heat should you use? Grill: Medium-high heat – that’s about 93-107°C/200-225°F, depending on your setup. Frying pan: Medium to high heat. Think: if you cook bacon at that temperature, you’re close to perfect. Always check the core temp. to be absolutely sure – 60-63°C/140-145°F is spot on for medium. Use a meat thermometer if you don’t want to guess. Ground Beef Lean: 4-7% fat gets too dry, but works well in dishes that require crumbles, like meat sauce, tacos, stuffed peppers or casseroles where draining fat might be difficult. Middle: 8-12% fat (best for juicy burgers) High: 14-17% fat. Too fatty/oily for burgers, but good for spaghetti bolognese and lasagna. Ready-made, frozen ground beef patties from the supermarket will not result in juicy burgers. For homemade patties, 1 egg can be added to the stuffing to make the patty juicer. The consistency can be adjusted with breadcrumbs and milk. For a creamy consistency, creme fraiche, cream or original, neutral "Philadelphia" cheese can be added. Unfortunately, much fatter though. Leftover patties kept in the grill pan from the day before, at room temperature, tastes even more 'flame grilled' 1-2 days after when reheated. The cultivation of fungal spores will first become visible after 3-4 days. Deep Frying The patties can also be deep fried. For general safety instructions see the deep-frying section. Max. Temp. 170°C/338°F ⚠️ (Acrylamide formation @ 175°C/347°F) Cooking time 2-3 min. Shrinking percentage is equivalent to the fat percentage (up to 25% shrinkage) For juicy patties, 2 min on each side at very high temp. on a cast iron grill pan is recommended. Alternate Meat Pulled Pork. Back to Top Seasoning There are Mainly only Four Ingredients Salt, fat, sugar and the sour. Generally, is said that if a meal is full of fat, then it's a good idea to add something acidic/sour. "Accent Flavor Enhancer" (American) Ingredients: Monosodium glutamate, salt, contains 2% or less of chili pepper, tricalcium phosphate (as anticaking agent), cumin, oregano, extractives of paprika (color), extractives of garlic, extractives of onion. "Knorr Aromat" (European) Ingredients: Glutamate is a Flavor Enhancer, 59% salt content. Evt. a pinch of garlic powder and/or chili. Smoked paprika if you want a grilled flavor. Paprika is usually added in the very last minute to avoid it gets burned. When making ballotines, roulades or rolls, stuff the paprika on the inside. Seasoning loses taste if heated, only salt & pepper is essential. Back to Top Burger Glaze Glace vs. Glaze Glace (French for "ice" or "glaze") is a highly reduced, gelatinous, syrup-like stock used to add intense flavor or a shiny finish to foods. Glaze (English) refers to a thinner, glossy, and often sweet or savory coating applied to foods. Glace is a thick concentrate, whereas glaze is a coating. A burger glaze can be used to brush the steak just before it goes into the bun. A variety of ingredients can be used to make a burger glaze, eg. melted butter mixed with a little ketchup, Dijon and a dash of soy. or Worcestershire sauce glazed burgers. You can also get dehydrated Worcestershire sauce. Texas Cowboy Butter Made with shallots, lemon, chili, garlic, thyme, parsley, chives, paprika and Dijon mustard. Bourbon glazed burgers Back to Top 🧀 Cheese 🧀 McDonald's use either an American high processed version of an English Cheddar cheese and refuses to call it a Cheddar, they call it American cheese. Cheddar cheese is a natural cheese that is made of cow milk and relatively hard, off-white or orange if colorings such as annatto are added, also called red cheddar, and sometimes sharp-tasting. Cheddar is a hard English cheese while American cheese is a smooth and creamy processed cheese. Cheddar has more flavor while American cheese, being artificially processed rather than aged naturally, is less expensive. Cheddar cheese is the classic choice for a cheeseburger, but Gouda or Monterey Jack also provides great melting ability. Smash burgers make it easier to melt. See the burger bell section. Cons: Sliced Cheddar cheese dries out quickly around the edges after opening. Doesn't taste of much. Caramelized Cheese Brown cheese, fast melting American Cheddar vs. British Cheddar. The heat turns the milk sugars into caramel, which gives the cheese its characteristic brown color and sweetness. Emmentaler A Swiss Emmentaler cheese has also been seen used by McDonald's for cheeseburgers. A firm cheese made from cow's milk, is medium-hard and can be recognized by its large holes. The flavor is spicy and nutty without being overpowering. Emmental cheese matures 2-14 months and has a minimum 45% fat content. The name Emmentaler is not protected, which is why Emmentaler-type cheeses are produced today in almost all cheese-producing countries. Danish Emmentalers are the 'Samsø' and 'Svenbo' cheeses. Grated Emmentaler on top is also used in premade lasagne (Local shopping, Lidl). Gouda Gouda (pronounced: Khouda) is the name of a cheese that originally comes from the city of Gouda in Zuid-Holland in the Netherlands. The name is not protected (DOP/DPO), so the cheese can be produced and sold under this name all over the world. Blue Cheese Castello - »Intense« Dark-Blue Cheese vs. Light-Blue Creamy Cheese. The easiest way to crumble blue cheese is to use a grate (rivejern). Bulgogi Cheeseburger Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef , grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. Bulgogi is a very popular dish in South Korea , where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits. Texas Style Cheeseburger Chipotle cheese uses shredded Monterey Jack cheese, which melts well and has a mild flavor. While some older sources mention a blend of Monterey Jack and white cheddar, the primary cheese used is now Monterey Jack. Chipotle also offers a spicy "chipotle cheese" product made with Monterey Jack and chipotle peppers from other brands, though this is a separate item from the shredded cheese served in-store. -In Texas they say that you use more meat as topping on top of the meat. For Parmesan cheese see the spaghetti bolognese section. For Mozzarella cheese see the pizza section. Back to Top 🥓 Bacon 🥓 Burger King's 'Bacon King' Burger: 6 slices of bacon. Shopping: Rema 1000. Premade, not frozen, ground beef with beech smoked bacon flavor (2 x 125g, 19% fat) Blue cheese with bacon (or meatballs) have seen being used in different dishes. Back to Top 🍄Mushrooms🍄 Mushroom Foraging When foraging mushrooms use a pocketknife to cut them by their roots to avoid tear up the mycelium below living in a symbiosis with the trees they grow under. White Truffles (end of September/October to December/January) vs. Black Truffles (December to March) White truffles are significantly more expensive than black truffles, often starting at €3,000 per kg. as they cannot be grown and are rarer. Black winter truffles are cheaper, costing from around €133 per kg. Types of Mushrooms Pores vs. gills. Mushrooms use gills or pores under their caps to release spores, with gills appearing as thin, radiating sheets and pores appearing as sponge-like, small holes or tubes. Gills are typical of agarics, offering high surface area for spore production, while pores, common in boletes and polypores, function as tube openings. Trinity △ 1. Button mushrooms 2. Cup mushrooms 3. Funnel-shaped mushrooms Button and cup mushrooms are the same species (Agaricus bisporus) harvested at different maturity stages. Button mushrooms are young, small, and closed, offering a mild flavor and firm texture. Cup mushrooms are slightly older, larger, with caps opening to reveal gills, offering a deeper, more robust, and mature mushroom flavor. Funnel-shaped mushrooms are agaricomycetous fungi, often from the Clitocybe or Cantharellus genera, characterized by caps that become deeply depressed or goblet-shaped at maturity, with gills (or ridges) that run down the stem (decurrent). Common types include the edible Trooping Funnel (Infundibulicybe geotropa) and Chanterelles, alongside the toxic Ivory Funnel. Sorts of Mushrooms Portobello Shiitake (Oak tree trunk with inoculated Shiitake mushroom mycelium) Morel (Morel sauce , Morkelsauce in Danish) Chanterelle (Jägersuppe ) Blue Chanterelle King oyster mushroom (King trumpet mushroom) Pine mushrooms Karl Johan (rørhat, named after the Swedish king Karl XIV Johan) Here are some common translations Rørhat (generel): Bolete / Boletus. Karl Johan : Porcini / Penny Bun / Cep. Brunstokket rørhat : Bay Bolete. Satans rørhat : Satan's Bolete. Galderørhat : Bitter Bolete. If bacon is chosen, then mushrooms are a great complementary ingredient. Ceps | A mushroom with a smooth brown cap, a stout white stalk, and pores rather than gills. Mushrooms are categorized as either button mushrooms depending on their shape and size. Grilled mushrooms Flame grilled mushrooms Brown mushrooms Commonly, mushrooms are fried in butter, but some also use a mix of oil and butter. Back to Top 🧅 Onions 🧅 Knife skills 🔪Universal Chef's knife vs. Japanese Santoku knife.🔪 A chef's knife is universal because the tip of the knife can also be used to debone poultry. In Japanese cuisine, vegetables are traditionally cut very finely. Therefore, Santoku knives are only sharpened on one side at 10-15° unlike a chef's knife on both sides of the blade and at 30° for long durability. #Level Zero How to Chop Onions First of all, tuck your fingers when chopping food. Next #level after chopping onions is carrots. Brunoise diced vs. Julienne sliced carrots A brunoise is a precise, high-end culinary knife technique producing tiny, uniform cubes typically 3mm × 3mm × 3mm. Derived from julienne strips, this "finest dice" is used to ensure even cooking, enhance flavor release in sauces, and create elegant garnishes for dishes like consommé. Instead of a dedicated Julienne grater iron, you can use a lemon zester knife. Check out glazed carrots with lemon, honey and thyme. The chef's knife must become one with the hand for ergonomics, stretch out the index finger alongside the blade. I prefer a Japanese Santoku knife without the need for the tip of the knife on a chef knive. The tip of a Santoku knife can rest on the cutting board for stability while chopping. Between every layer of onion peels there's a thin biofilm that's slippery making it risky to hold onto while chopping. Stick a fork into the center of the onion and chop the onion with your other hand towards the center and turn the fork over to chop the rest of the onion for extra safety. Storage Theoretically, onions and potatoes should not be stored together in the vegetable drawer, which is at the bottom of the refrigerator where the temperature is the least cold, as they release gases that can cause each other to rot faster. In practice, however, I have not experienced this as a problem. In theory, they should not be stored in the refrigerator at all but simply stored in a dark and cool place. Carrots, on the other hand, condense water in the packaging if stored in the refrigerator and rot more quickly, but do not dry out nearly as quickly. What they all have in common is that if they are not stored in the refrigerator, they will start to sprout. Onion Sorts 1. Yellow onions (strong flavor raw, if not cooked or fried) 2. Red onions (middle, can be dissolved in cold water for hours or days in the fridge) 3. White onions (mild, if served raw is the choice. Pretty expensive. Called salatløg in Danish) 4. Shallot onions (mild like white onions, can also be used for raw salads and is used for a French béarnaise sauce) 5. Spring onions (also called baby leeks. Often used for wok dishes, or eg. an Indian rice dish with raisins) 6. Ramsløg kaldes også for “nordens hvidløg”, og når du har lugtet til dem, ved du hvorfor. Smagsmæssigt minder de lange grønne blade om hvidløg med et strejf af purløg. Ramsløg kan derfor være en spændende erstatning i retter med hvidløg eller purløg. Yellow onions have the sharpest taste and are therefore not used for salads. However, they become milder when fried/boiled. What makes the yellow onions strong in flavor is because of the highest content of sulfur in them. The sulfur content in onions mixed with water forms a weak concentration of sulfuric acid that makes your eyes water when cut. White onions tend to be milder, sweeter, and more tender than yellow onions, so they are great both raw as well as cooked. McDonald's uses both dehydrated onions, that have been rehydrated, as well as diced white onions. White onions do not overtone the taste of the lettuce and the tomatoes. White onion (“sweet onion”) is a cultivar of dry onion which have a distinct light and mild flavor. Much like red onions, they have a high sugar and low Sulphur content and thus have a relatively short shelf life. White onions are used in a variety of dishes, such as those of Mexican and European origin. Their uses in dishes often relate to their mild nature, they are often included in dishes to provide a light, fresh and sour taste to dishes and are often added uncooked to dishes such as salads. Caramelized Onions Ingredients (1 burger) ½ onion ½ tbsp. olive oil ½ tbsp. dark balsamic vinegar or Worcestershire sauce ¼ tbsp. sugar (Medium heat for 15-30 min. to get caramelized) salt and pepper Don't overfill the pan. If there are too many onions at once, they will release too much liquid and start to steam instead of browning. Don't stir too much. If you constantly move the onions, they won't have time to develop those dark brown caramelized edges. Add a little salt at the beginning. This will draw out moisture and help the onions soften and caramelize more quickly. Evt. ready-made toasted onions (hot dogs) softened in warm water? Tip: Mind the balance of sweet/sour with the pickles. Caramelized onions is a religion in the Danish cuisine dish called "Hakkebøf med bløde løg". Onion Compote Onion compote is a cousin of the famed French onion soup, with the onions cooked to a thick, almost jam-like consistency. To make compote, simply cook sliced onions gently in butter or oil. They soften, then gradually brown as their natural sugars caramelize. Onion Rings Cut the onions into rings and put in a bowl of ice-cold water. Leave in the fridge for at least 15 min. Drain the onion rings and toss in wheat flour. Dip the rings in whisked egg and then breadcrumbs. Fry crispy in oil on a Teflon ® or likewise non-stick pan. Remove and drain on kitchen towel before serving. Alternative: Bacon wrapped burger stuffed onion rings. Onion Purée Used in McDonald's whisky sauce burger Løgpuré — Supertasty.dk Burned onion Burned onion purée Onion Chutney A spicy condiment made of fruits or vegetables with vinegar, spices, and sugar, originating in India. Onion Chutney from Zelected Foods (online shopping) Pickled Red Onions Pickled red onions are a colorful and delicious delicacy from Zelected (zelectedfoods.dk) (Local shopping; Coop365) Pickled with carrots and blackcurrants Onion Relish Caramelized onion relish is a sweet and tangy, sticky condiment made by slow-cooking onions with sugar and vinegar (often balsamic or red wine) until deeply browned and jam-like. Ready in 30–60 minutes, it is ideal for topping burgers, hotdogs, cheese boards, or pairing with cold meats. Onion Gravy Onion gravy is a savory sauce made by caramelizing onions in butter or oil, then thickening them with flour and broth. It is a classic comfort food staple, often enhanced with Worcestershire sauce, mustard, red wine, or thyme. This rich, sweet-and-savory gravy is famously paired with bangers and mash, steak, chops, and mashed potatoes. Smoked Onions Smoked onions are whole, halved, or sliced onions slow-cooked in a smoker - often with butter, herbs, or seasonings—until tender, caramelized, and infused with a rich, smoky flavor. Commonly smoked at 107-148°C / 225-300°F for 1–3 hours, they are used to elevate burgers, steaks, dips, and soups with a complex, savory, and sweet flavor profile. Onion Jam Onion jam is a savory-sweet, caramel-colored condiment made by slowly simmering onions with sugar, vinegar, and spices until thick and spreadable. It is a versatile, gourmet topping used to enhance flavors in burgers, charcuterie boards, grilled meats, and cheese dishes. Common ingredients often include balsamic vinegar, thyme, and garlic. Baked Onions Baked onions are a savory dish where whole, halved, or sliced onions are roasted until soft, caramelized, and intensely flavorful. Typically baked at 175-220°C / 350-425°F with butter, oil, and seasonings, they lose their sharp bite to become sweet, tender, and "melting" in texture. They are popular as simple side dishes or enhanced with broth, cheese, or bouillon. Back to Top 🥒 Pickles 🥒 Pickled cucumber salad vs Pickled gherkins Pickled gherkins (drueagurker) are far less acidic than traditional pickled cucumbers. Gherkins are also known as cornichons if pickled with dill or tarragon. Credits go to a thread found in the Reddit community. Cucumber/Gherkins/Cornichons allergy is a rare but real food allergy in which the body's immune system reacts to proteins in cucumber. Symptoms are often itching and swelling in the mouth/throat (oral allergy syndrome), but can also involve the skin and respiratory tract. "Beauvais Appetit Agurker" are very delicious for both burgers and hot dogs . -Not all local supermarkets have them (Løvbjerg). Ingredients: crinkle-cut grape cucumbers, sugar, water, vinegar, salt, onion, spices (mustard seeds, celery seeds), natural dill aroma. Pickled cucumbers are available in two main forms, namely as whole or as pieces of grape cucumbers doused twice with hot spicy brine (with a long shelf life), or as fresh and raw pickled sliced pieces of mainly snake cucumber, also called cucumber salad (with a short shelf life). Back to Top Mustard Is Heinz yellow mustard mild like the McDonald’s? Anything labelled American Mustard rather than English Mustard. It's honey mustard. This one's tastier than the Heinz version. In Europe the ones I have tried are spicier and not sweet. This is the closest you can buy in the supermarket Heinz American Mustard Honey Heinz Mild yellow mustard If you want to mix honey in yourself, remember to buy the liquid summer honey, not the ones with a solid consistency. Mind how sweet vs. strong a balance you want. Types of Mustard Coarse mustard – with visible seeds, milder flavor Strong mustard – e.g. French Dijon or English mustard Sweet mustard – often mixed with sugar or honey (popular in Denmark and Germany) Dijon mustard – French classic, strong and creamy Whole mustard seeds - are also used in pickling and marinades Back to Top Ketchup In particular, McDonald's ketchup isn't a commercially available brand like Heinz or Hunt's, it's their own proprietary blend and that makes all the difference. You might think this means they add something unique to the mix, but you'd be wrong. McDonald's ketchup is basically Heinz but with fewer ingredients. Heinz also adds onion powder and a spice they refuse to name. Whatever that spice is (working theories range from cumin to allspice to mustard powder), those two ingredients make all the difference. But they might not be the only difference. While companies have to list the ingredients in their products, they don't have to list the specific proportions of those ingredients. Adding more tomato concentrate could explain why McDonald's ketchup tastes more like tomato (and why it seems a brighter red than Heinz). Whatever they're doing, it really seems to pop. "Heinz 57" is a steak sauce and has what amounts to a ketchup base, fortified with malt vinegar, and seasoned with mustard, raisin, apple, garlic, onion, and other flavors. Its ingredient list includes tomato purée (water, tomato paste), high fructose corn syrup, distilled white vinegar, malt vinegar (contains barley), salt, less than 2% of modified food starch, raisin juice concentrate, mustard flour, soybean oil, turmeric, spices, apple purée, sodium benzoate and potassium sorbate (preservatives), caramel color, garlic powder, onion powder, and natural flavors. Internationally, Heinz ketchup holds over 50% of the market. Danish Beauvais ketchup is sovereign, not only amongst Danish brands, but also compared to Heinz ketchup. The consistency of Heinz ketchup is too thin, making it unsuitable for hotdogs. If the percentage of tomatoes in the ketchup is too high, it would more be a tomato puree instead of a ketchup. Some ketchup brands add spices, that might taste too much of Christmas with cinnamon (kanel), cloves (nellike) and allspice (allehånde). Sugar is added to bind water, but too much makes it too sweet. The amount of vinegar in the ketchup could also make it too sour. Curry Ketchup Lately supermarkets like Rema 1000 and Netto, discontinued premade curry ketchup, that was ok, and replaced them with 0-1% curry. Time for a homemade recipe, relevant for a traditional Danish pølsemix from the 80's grillbar and for a French hotdog as a filling, as well for a German Curry Wurst. Hela Curry Gewürzketchup extra hot 800ml, 23,99 DKK Homemade curry ketchup recipe#1 Homemade curry ketchup recipe#2 Homemade curry ketchup recipe#3 -I've made homemade curry ketchup before looking into recipes. The key is saturation. Dissolve 1 Ton of curry into 3 oz. of ketchup! Back to Top 🍅 Tomatoes 🍅 Heirloom Tomatoes vs. Sun-ripened tomatoes from Spain vs. grown in Rockwool under infrared light. Either tomato or ketchup not both of them at once in the same burger. Beefsteak tomatoes are sold as red beefsteaks and green beefsteaks. The Beefmaster tomato is the red hybrid variety that you'll typically find on grocery store shelves. However, some heirloom varieties, such as the Brandywine tomato or Black Krim tomato, are easy to grow at home. Varieties- Beefmaster, Brandywine, Cherokee Purple, Black Krim, Mortgage Lifter, Pink Caspian Flavor- Mild and slightly sweet How to Prepare and Serve- Raw, sliced thick with a sharp knife or on a mandolin. Beefsteak tomatoes are the best tomatoes for hamburgers and cheeseburgers. Back to Top 🍅 Salsa 🍅 Salsa vs. Chutney vs. Relish Trinity △ 1. Salsa 2. Chutney 3. Relish Salsa , chutney , and relish are all chopped, condiment-style toppings, but differ in origin and flavor profiles. Salsa (Mexican) is usually a fresh or cooked mixture of tomatoes, chilies, and onions. Chutney (Indian) is a slow-cooked, complex blend of fruit/vegetables, vinegar, and sugar. Relish (Western) consists of chopped pickled vegetables or fruits. Salsa is typically used together with fried chicken burgers Salsa Salsa Spectrum Mild, medium, hot, extra hot. Habanero Salsa Extra hot! Salsa Verde vs. Salsa Roja Verde means green in Italian/Spanish. Spelled verte in French. Salsa Roja (pronounced roha) means red salsa in Spanish. Salsa sauces can be green, red, white or brown. Salsa Ranchera Grocery Quick List: fresh tomato, jalapeño (Spanish pronounced halapenjo), onion, garlic, chile de arbol, sea salt, and cilantro is optional. Balsamic Salsa Balsamic salsa is an international fusion rather than a traditional Italian recipe. Balsamic salsa is a versatile, sweet-and-tangy condiment blending diced fruit (often strawberries, cherries, or pineapple) or tomatoes with balsamic vinegar, herbs (like basil or mint), and sometimes savory elements like red onion or jalapeño. It is typically used as a dip, a topping for grilled meats, or added to salads. Chunky hazelnut salsa macha Chunky hazelnut salsa macha is a savory, crunchy Mexican condiment made by frying hazelnuts, garlic, and dried chilies in oil. It combines dried chilies de árbol, guajillo, and garlic in olive oil, then is blended to a chunky consistency with toasted hazelnuts. Pineapple Salsa Pineapple salsa is a fresh, vibrant, and savory-sweet condiment combining diced fresh pineapple, onions, jalapeños, cilantro, and lime juice. Popular as a tropical twist on traditional salsa, it is typically served with tortilla chips, seafood, or tacos. It offers a refreshing mix of sweet, spicy, and tart flavors. Broad Bean Salsa Typically served with salmon. Citrus Salsa A fresh salsa made with different types of citrus fruits (orange, grapefruit, lime) mixed with ingredients such as onion, cilantro and chili. Salsa di Pinoli Italian pine nut sauce. Mango Salsa Mango salsa is a fresh, vibrant condiment blending diced ripe mangoes with savory ingredients like red onion, jalapeño, cilantro, and lime juice. It balances sweet, spicy, and tangy flavors, serving as a popular topping for fish, chicken, or tacos, and a dip for chips. Chutney Mango Salsa vs. Mango Chutney Mango salsa is a raw, fresh, and chunky Mexican-inspired topping made with diced mango, lime, chili, and onions. Conversely, mango chutney is a cooked, thick, and sweet-and-sour Indian condiment simmered with vinegar, sugar, and spices like ginger. Salsa is best for tacos or grilled fish; chutney complements cheeses and curries. A mango chutney is good as a dip for chips, but expect nasty, sticky fingers. Peach Chutney Peach chutney is a savory-sweet, jam-like condiment made by simmering fresh peaches, vinegar, sugar, and spices (like ginger, cardamom, or chili) until thickened. It offers a tangy, complex flavor profile often used to complement savory dishes like pork, chicken, cheese boards, or curries, combining fruit with aromatics like onions and ginger. For an onion chutney see the Burger Onion Section. Relish For an onion relish see the Burger Onion Section. Back to Top 🥬 Lettuce 🥬 Iceberg vs. Romaine Pros: Iceberg, is more broadly available Cons: Romaine, is only exclusively available Romaine Lettuce Nutritional Benefits Romaine has 2.5 times the calcium, 2 times the potassium & magnesium of Iceberg, and also eight times of vitamin A. Why did McDonald's change from leaf lettuce to shredded Iceberg? Iceberg is cheaper than Romaine and some say it has a more satisfying crunch. Facts: Leaf lettuce has a shorter shell lifetime. McDonald's: Shredded lettuce on top of the bottom bun. Burger King: 1 whole lettuce leaf below the top bun with dressing in between (sesame seed top bun closer to the lettuce) Since ketchup is not used in burgers with lettuce, tomatoes are used instead with either Iceberg or Romaine lettuce. Remember to cleanse and rinse it, before it the sand residues makes it crunchy and crispy. It was only cleansed and rinsed to meet the eye of the consumer in the supermarkets, and it might contain up to 50% of pesticide residues. Arugula Salad (Rucola Salat in Danish) McDonald's homestyle whisky sauce burger Back to Top Mayonnaise Different Styles Aioli Aioli is a rich, Mediterranean emulsion of garlic and olive oil, traditionally made without egg. Originating from Provence, France, and Catalonia, Spain, it functions as a potent, garlicky, and creamy sauce. Modern interpretations often use egg yolk to stabilize the mixture, making it similar to a garlic-flavored mayonnaise. Miso Mayo Miso mayo is a savory, umami-rich fusion condiment made by blending mayonnaise with miso paste (fermented soybean paste). It is a popular, creamy spread often used to add deep, savory flavor to burgers, sandwiches, sushi, salads, and as a dipping sauce for fries or seafood. Chili Mayo Chili mayo is a creamy, popular condiment blending traditional mayonnaise with chili-based ingredients like Sriracha, sambal oelek, or chili flakes. Known for its rich texture, slight heat, and tangy flavor, it is commonly used as a dip for fries, a spread for burgers and sandwiches, or in sushi. Sandwich Mayo Dijonnaise Green Mayo Green Mayo is an aromatic and colorful variation of classic mayonnaise, flavored with fresh herbs, vegetables or oil, giving it a characteristic green color and a fresh taste. It is suitable as a dip for vegetables, dressing in sandwiches/burgers or for fish and seafood. Ssamjang Mayo Ssamjang mayo is a savory, creamy Korean fusion condiment made by mixing equal parts ssamjang (fermented soybean and chili paste) and mayonnaise, often enhanced with sesame oil, garlic, or lemon juice for extra depth. It is perfect as a dipping sauce for roasted vegetables, kimbap, fried foods, or as a burger spread. Back to Top Burger Dressings McDonald's Big Tasty Sauce Ingredients: Special Big Tasty spices, soybean oil, milk powder, onion powder, black pepper, natural smoke and additional flavors. Gråsten Burger Dressing (Danish) Danish. Added with soya, is not bad for a McDonald's 'Big Tasty' sauce firsthand imitation. Tzatziki You could also try out a lamb burger with tzatziki dressing or A burger with Danish roast pork with crackling, red cabbage and brown sauce. This Danish cuisine is traditionally served with potatoes but has lately also been seen made with burgers. All three ingredients complement each other very well in the buddy system. Back to Top McDonald's Menu How to Eat a Burger Menu Commonly the burger is consumed at first, and the fries at last. Brioche Buns without Lettuce Classic Hamburger/Cheeseburger Beef sour cream & onion: Cheddar cheese, with both diced and toasted onions. Buns with Sesame Seeds & Lettuce Big Mac McFeast with cheese McRoyale with cheese Big Tasty with Emmentaler cheese and bacon Combinations Quarter pounder, bun with sesame seeds, without lettuce but with cheese. Burger King Whopper means unusually large. Danish Grill Bar Classics Buns with sesame seeds and lettuce Big Burger - 1 patty | Jumbo Burger - 2 patties | Maxi Burger - 3 patties Back to Top 🍔 Preparing the Burgers 🍔 0. Start with taking the bacon/patties out of the freezer. 1. Commence with dicing the white onion 2. Cleanse the lettuce with running water 3. Press the patty in the burger presser (for use with small buns only) 4. Brush the bun with milk or egg (they dry out quickly) 5. Preheat the mini oven to 200° C (over/under heat, not hot air, microwave or grill, 11-12 min. to preheat) 6. Put the patty in the cold grill pan. No oil or butter! (avoid cooking in its own fat) 7. Preheat the grill pan at max. temp. for indoor grilled, or medium heat for juicy patties. 8. If frozen bacon is used, give it 1-2 minutes extra for it to become crispy **) If medium-high heat is used, then stay fully attended with the bacon! 9. When the patty begins sizzling, turn the heat down to medium-high heat and set the timer to 2 min. on each side. 10. After flipping the patty, add coarse salt (careful, not too much, especially if flavor enhancer monosodium glutamate is also used, salt content +59%), grounded pepper and evt. seasoning on top of one side only. 11. Don't cut the bun. Set the timer to 2 min. for a soft bun (3 min if you prefer it crisp) 12. Flip the patty and add a flavor enhancer and evt. a pinch of garlic powder/smoked paprika 13. Optional: Put a slice of cheese on top of the patty in the pan and turn the heat off Back to Top 🍔 Building the Burgers 🍔 Entry Level Classic Hamburger / Cheeseburger Cut the bun in half and place the bottom bun to the left and the top bun to the right for a routine when adding the 3-4-5 secret recipe. (see below) Bottom Bun 1-2 tsp. of diced onion at the bottom (dehydrated onions can be purchased online. Mix in a cup of warm water) 1 patty on top of the onions 1 slice of American or Cheddar cheese (optional: double cheeseburger) Flipping the Bottom Bun The patty can become ekstra juicy with the onions on top in the pan. Put the bottom bun on top of the onions and flip the burger with a palette knife. Top Bun The top bun is sometimes also called the hat on top of the cattle in Texas. [3:4:5] Secret Recipe 4 drops of mustard with honey in a square (do not spread it, it happens during the merging) ☐ 5 drops of Heinz American ketchup between the others 4+1 in the middle 5-point star ✴ 3 slices of pickles 3-4mm thick in a triangle △ Note: With double/triple patty burgers, the 3-4-5 recipe gets over toned by the taste of more meat. Sometimes less is more. In general, only five ingredients total, is the magical number, like in a classic hamburger. The bun The patty Ketchup Mustard Pickles Some also call it a five-colored angle to it. Flipping the Top Bun The pickles will stick to the mustard/ketchup when turning the top onto the bottom. 🍔 Building Complicated Multitextured Burgers 🍔 (Advanced level) Stacking the Burger =============================== TOP BUN (with sesame seed) =============================== Mayo/BBQ Smokey -------------------------------- Sliced hard boiled eggs next to the mayonnaise (don't serve too cold directly from the fridge) Tomatoes next to the eggs Romaine/Iceberg next to the tomatoes -------------------------------- Blue Cheese (cultivation of bacteria adds the taste, take it out of the fridge accordingly before use) -------------------------------- Grilled Mushrooms (add more than meets the eye, they shrink a lot when heat is added) Grilled Bacon (sliced supermarket shit won't make it, neither a whole bacon if the supermarket is involved) -------------------------------- Ground Beef Patty Caramelized Onions =============================== BOTTOM BUN =============================== Back to Top 🍔 Fried Chicken Burgers 🍔 What are panko breadcrumbs? Panko is a Japanese-style of breadcrumbs, traditionally used as a coating for deep-fried foods such as tonkatsu and chicken katsu. They are made by lightly baking coarse breadcrumbs to give them more 'crunch'. For safety instructions on using a deep fryer see the pommes section . Deep fryer max. temp. 170°C/338°F ⚠️ (deep frozen 8-9 min. 125g) Deep fryer max. temp. 170°C/338°F ⚠️ (bacon/mushrooms 2-3 min.) Typical Fried Chicken Burger Stuffing (Entry level) Bun, with or without sesam seed (Brioche) Mayonnaise or McDonald's style pepper mayo (green peppercorns, either Madagascar or Malabar) (Eco-) Salsa dip (Tex Mex Taco Sauce either medium or hot) Lettuce (typically Iceberg, or Rucola, alternatively Romaine) Tomatoes Onions. For more info see the onion section. Cheese, typically Cheddar. Chicken In Denmark we cook chicken in the oven at 200°C/392°F for 60 min. In Sweden they cook the chicken in the oven at 170°C/338°F for 70 min. Both methods should get rid of the risk of Salmonella. Technically thighs need more cooking time than breasts. Chicken thighs are considered to be tastier than chicken breasts, because of the bone marrow. Chicken breasts might be considered better for stuffings for poultry like in a Chicken Kiev recipe. Just like ducks, chickens might get dry will cocking. Hence the juice accumulated from the ducks are preferred for a sauce. Ducks are in Denmark are also called the poor man's goose (Tradition: Morton's aften) Brat Burgers Brat burgers combine the flavors of Bratwurst (German) with a hamburger patty for a best of both worlds taste. Back to Top Local Shopping Ground beef 7-10% or 14-18% fat (see this week's discount) Brioche, potato buns & sesame seed buns (see this week's discount) Ciabatta buns (Rema 1000) Hellmann's classic burger dressing (Løvbjerg) A variety of burger dressings (Rema 1000) BBQ smokey dressing (Coop 365) Santa Maria smoked paprika (Netto) President Swiss Emmental cheese 250g (Løvbjerg) Castello »Intense« dark-blue cheese vs. light-blue creamy cheese (Løvbjerg) Apple tree smoked cheddar cheese (Løvbjerg) White onions (Løvbjerg) Aceto dark balsamico for caramelized onions (Rema 1000) Dehydrated onions McDonald's style (online shopping only) Beauvais appetit agurker (Løvbjerg) Maille mustard with honey (Løvbjerg) Heinz ketchup (see this week's discount) Heirloom tomato (Lidl) Salsa dip Hot Tex Mex Taco Sauce, not medium-hot (Rema 1000) Romaine lettuce (Coop 365) Mini Romaine lettuce (Lidl) Back to Top