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Splitting and dividing a chicken with a knife

Splitting and dividing a chicken with a knife

Video Recipe - Splitting a chicken is not that hard. But for a beginner there is a few tricks that are nice to know. I show my method for splitting chicken in 4, 8 and 16 pieces here.

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I am currently translating the recipes from my danish site as quickly as possible.

The latest content

Potato Blinis - Small Potato Pancakes
Video Recipe - Boiled potatoes from the day before are fantastic to use in many dishes. Potato Blinis is one of those recipes that I use them for relatively often. Small thick pancakes that are very similar to the american breakfast pancakes. They are equally useful in the sweet and the savory kitchen.
Boneless, marinated and grilled leg of lamb
Video Recipe - My favorite recipe for leg of lamb. The best taste and fairly quick preparation. What's not to love about it? The marinade and grilling results in a very good and strong flavor. The trick is that a the leg gets more surface when the bone is removed. And the surface is of course where most of the flavor is.
Boning and Butterflying a Leg Of Lamb
Video Recipe - Typically we fry a leg of lamb whole. Because it's the easiest to do. But a really good trick is to debone and butterfly it. You can cook it a lot faster then. The flattened shape also gives more room for a browned surface. You will also get more of that smoky barbecued flavor all oever the meat. Or you can roll them into a meat roll with marinade inside, so you get the marinade flavor onto all of the meat.
Potato Rosti - Swiss Potato Pancakes - Pommes Rösti
Video Recipe - Rösti are made with cooked potatoes, so I use it often as "leftovers" instead of the typical fried potatoes, hash and so on. But it is an accessory that everyone likes, and it has the advantage that you can add bacon, onion, cheese, apple or fresh herb. Which promises it over the other simple potato dishes.
Kvalitella - Because it rhymes with homemade Nutella
Video Recipe - My own recipe for a sweet hazel-nutty-chocolate'y spread. I don't think I have to tell you what it can be used for ...

Random kvalifood - totally random ...

 
This is the classic remoulade from Escoffier. It is like a cold version of a bernaise. It is a great herbal mayonnaise sauce. Usable as a condiment or dipping sauce for raw vegetables, french fries, bread etc.
 
If you have learned to cook meat from traditional cookbooks, or from your mother's recipes, then all you know to about it is wrong! You are using too high a temperature and too short a time. Most recipes for cooking meat dates back to when there was wooden stoves with only one setting. "Hot". Our modern stoves have made those recipes dated. The best way to roast meat and make it really good, is with a long roast, at a low temperature.
 
A danish classic. Very well suited for the smoked herring (kippers), shrimp or whatever you have in mind. We usually get it at Christmas, but it is not necessary to limit it to that season. It is suitable as a condiment for meats, in sandwiches and open sandwiches (smørrebrød) for all seasons.
Bread Baking Technique #7 - Fermentation of doughs - timelapse videos
Some times the fermentation times in your recipe just doesn't fit with the schedule you have for the day. Wouldn't it be nice to know how to change the times then? As a rule, I would also like to use as little yeast as possible when I bake, but it must also fit into everyday life. So it'd be nice to be able to change fermentation times by adding more or less yeast. I have had some difficulty finding the exact info on what influence the yeast have on the fermentation times, also in relation to how much fluid there is in the dough. So here's a little biology report with my own experiments. And with lots of videos of dough that rises:-S I'm sure this article is the most geeky I have ever made ... but I was curious.
 
Clear soup with meatballs and dumplings, is not without reason has become a classic of Danish cuisine. However, it is often a big difference in quality. Here is a great recipe. When I make soup, I plan to be used with 2 dl finished soup per person. So this recipe is for 5 people.
Vegetable stock
It is not as well known as the classic chicken stock, but it is just as usable, faster to make, and good to have in ones arsenal. Especially if you have vegetarian friends.
 
My mother did for a long time bake one of the great classic Christmas cakes. A plum cake. With lots of alcohol and dried fruits. It is not for everyone, but I love it, and my dear wife is completely crazy about it. So here is the recipe that my mom wrote down for me.
 
A lovely strong and creamy soup. One of my absolute favorites.
Pulled Pork - that melts in the mouth
Video Recipe - The best piece of meat on the pig is the neck roast. Tender and fat marbled. If you cook it properly, it becomes so tender that it can be pulled apart with two forks. A short stay in the grill make for a a mild bacon flavor. This recipe is ideal for guests. Most of it can be done a long time in advance. It's just as easy to make four as it is to make one. It's hard to do wrong, and everyone is surprised at how well pork can taste. It is also excellent for dinner later, in a good home-baked bun.
Bread Baking Technique #5 - Mixing and kneading bread
Video Recipe - We knead bread for three reasons. The first is very simply to mix the ingredients together. The second is that the mixing promotes the formation of the gluten in the flour. It makes the dough more elastic. The third is to bootstrap the fermentation. In this video I show a basic principle that can be used for any type of dough, and how to implement it for dough with different amounts of hydration. I also demonstrate what gluten is, and what it does in a bread.
Subjects
Asian (12)
Baking (80)
Beverages (4)
Bread (34)
Breakfast (10)
Cake (65)
Dessert (38)
Dinner (48)
Fruit (7)
Lunch (19)
Meat (22)
Sauce (27)
Side dish (4)
Soup (10)
Sourdough (3)
Spice mix (4)
Starch (17)
Stock (10)
Vegetables (37)
Vegetarian (105)
 
 
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