#basic recipe new popular

Garam Masala is a spice mix. Made up of a lot of regular spices mixed together. Actually it is Indian/Pakistani but it can easily be used in other cuisines as well. Many of the same spices are used in Arabic and Mexican cuisine as well. So it is a very practical thing to have in the cupboard as it goes well with a range from foods from Chicken Tikka Masala to tacos ans burritos.

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Video recipe - The recipes I have seen on how to poach an egg makes it all to complicated. It really is a very easy process. And one of the best ways to cook an egg.

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Video Recipe - The main advantage of sous vide cooking is that you can turn cheap cuts into something as good, or better, as the expensive cuts. It makes me so happy every time :-D It is also an easy way to cook for guests. As it can be prepared a long time in advance and it is always ready on time.

ingredients

  • 1 cuvette of about 1 kg (2 lbs)
  • 2 teaspoons salt
  • plenty of ground pepper
  • other dried herbs you like

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Video Recipe - A Muffin is a delicious simple and flexible cake. If you know the "muffin method", and the simple basic recipe, you can easily create and mix up your own recipes. So here is a thorough explanation of how the muffin is "constructed", and why.
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Regardless of how you make a pizza dough, or which topping you want to put on it, the pizza has to be shaped and baked. Here I try to describe the best techniques behind that.
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A condiment that can be stirred into sauces, stuffing and gravy, and just about everything else that is creamy in texture. makes for a much milder sweeter flavor than raw garlic. Is also great for spicing when doing sous vide.
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Video Recipe - Eggs, for me, is one of the most fascinating cooking ingredients that exist. They are used both in the savoury and the sweet cuisine, and has been part of our diet always. They are healthy, they taste good and they are cheap. Especially for the creamy stuff eggs are indispensable. Since it is a subject that is dear to my heart, I thought I had better write an article about "eggs in soft mixtures".
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The white bread is a classic. No doubt about that. Although I have baked "No Knead/The world's best bread" for years, the French bread somehow still leaves the kitchen a lot faster when I bake that :-S So there must be something to it that other loaves simply does not have. I often use this simple and quick recipe that never fails, and does not require anything more than a conventional oven to make. It provides a finished bread in 2 hours.
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Duck stock is not often used for anything but duck sauce. Duck soup is quite unusual :-) But duck sauce is a classic, so here is a stock that is very suitable for that. In denmark it is mostly eaten around christmas eve, but it really should be eaten all year round.
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When you make a salad at home, it has a tendency to end up as Iceberg salad with tomato, cucumber and onion. Fortunately, there are a lot of simple and very good French classics to be inspired by.
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Video Recipe - The butter you buy has had all the flavor washed out to improve durability. You do not need to do that with the home-made version, and therefore it tastes much better than the butter you can buy. It is also pretty easy to make your own butter, so why not try it the next time there's a party? Here is also a few extra recipes and tricks about butter.
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Video Recipe - Tiramisu is one of my favorite desserts. Unfortunately, it requires large amounts of mascarpone. It is a cream cheese that costs an arm and a leg here in Denmark. And a kidney. Fortunately, it is one of the easiest cheeses to make yourself, and it requires only two ingredients.
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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.
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Video Recipe - It is a LOT of fun to make your own cheese and it's actually pretty easy. It does takes a little bit of utensils and ingredients that you don't normally have, but they are easy to obtain and it is definitely worth the effort. The funny thing is that all the cheeses we know have the same basic recipe. Just small changes in how you follow the recipe gives the different cheeses. So if you can make a kind of cheese you can actually make them all. Feta cheese is one of the easiest and fastest. And you don't have to wait a month before it can be eaten. Therefore, it is an ideal starting cheese.
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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.
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Rilette is a method of preserving meat in fat, as a kind of finely divided "head cheese". The fat ensures an oxygen-free environment that prevents salmonella and other nasty bacterias. It tastes great, and once in a while I just have to have it. It is also a great sandwich filler.
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Video Recipe - A delicious jelly of fresh juice really is a cheap trick. It can be a dessert in itself, or fruit pieces on top of a pie can be brushed with it to make'm shine. It can keep the sliced fruit fresh, on top of the cake. You can put a thick layer on top of a cake and make it brighter, more beautiful and delicious. Moreover, jelly was one of the first molecular gastronomy foods that was made. In the olden days it was only the nobles who got it. Now we can too.
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I love soup and a good stock/broth, and do not mind spending hours to make it. But it's not always that I have the time or the ingredients in day to day life. It is also not always necessary. Sometimes you just need a tasty stock for the daily food. This is a miso inspired "fake stock".
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