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Sherbet
is the most simple ice creams to make. It takes literally 5-10 minutes of work if you prepare a little bit in advance. Of course you can make sherbet without an ice cream maker, but they are so much better with one, so I strongly recommend them. Especially the type with built in compressor/freezer.
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In his book "Ma Cuisine" Auguste Escoffier describes a variety of sauces. Together the form the backbone of the modern French-inspired cuisine. There was both basic sauces and derivative sauces. This is an overview of the basic sauces and recipes for them.
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Article with video - Once you get the basic gist of it, knife handling and prep work is very relaxing. You don't have to think much and you are still making food. When it comes to knife handling and vegetables you basically repeat the same 5 steps. When you know those, it is simple to cut almost any kind of vegetable.
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In many recipes the measurements are volumetric. Such as Liters, milliliters, cups, quarts etc. Rather than in weight measurements such as kg, gram, lbs and oz. If you know the recipe, or is somebody who does not have a weight, it's a fine shortcut to do it this way. But it is not without problems using volumetric measurements of flour instead of weight. Here I show why.
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Video Recipe - I make a lot of Asian food. It's easy, it's healthy and it tastes good. It is the perfect everyday food. There are many elements that recur in Asian food. The Chinese "holy trinity" of cooking is "garlic, chili and ginger". It is used in almost all their dishes. The Vietnamese has another trinity. Soy sauce, fish sauce and sesame oil. If you premix those two trinities then it becomes very easy to make Asian cooking.
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In french a stock is called "fond", from the word foundation. And a good stock IS the foundation of the french kitchen. It is the base of soups and sauces. It is the single ingredient that best distinguishes homemade food from what we get at restaurants. But most stock recipes are full of holes and implied methods. In this recipe I try very carefully to explain how to make a good stock, so you can raise the quality of your own food class or two. Death to the bouillon cubes :-)
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Video recipe - Raspberry and strawberry jams are made the same way. You can actually use almost any kind of fruit in this "pound for pound" recipe. One pound of sugar to one pound of berries/fruit. Then you just have to cook them to the right consistency. There are, however, a few tip that it is noce to know about.
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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.
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Stir-Fry and wok cooking is still very new in Denmark, but it is becoming more and more popular. This is not really a recipe, but a general introduction to those that are not too familiar with it.
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Video Recipe - Cheese production seems like something dark and mysterious. But it really is not. Especially the cheeses that does not have to be aged can be easily made at home. The Italian Ricotta and its cousin, the Indian Paneer, are both very easy to make, and incredibly useful for cooking.
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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.
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Video Recipe - A real autumn and winter classic. You have to start early, but most of the time spent is only simmering, and it takes care of itself. A stew is good basic recipe to have in your arsenal for all those "cheap" beef cuts. It may look complicated, and has quite a list of ingredients, but you use a lot of classic techniques, so this is one of those dishes you become a better cook by, and it is easy to vary.
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Video Recipe - The easiest way to make mayonnaise is with a blender. But a hand whipped mayo is almost as easy, and it's a good technique to know. It is also easy to use hand-whipping technique in a stand mixer, and that is actually just as easy as blender mayonnaise. For large portions, it is actually easier. I also show how to save his mayonnaise if it becomes separated.
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Video Recipe - Vanilla Ice to me, is the "real" ice cream. Everything else is just decoration. I have made for many years and have tried countless recipes and methods. So I, I have finally found one basic recipe that is really good, but may be varied widely as needed. And withtime I have gotten an understanding of what to change in an ice cream recipe to make to your wish. And I'm not afraid to share my secrets.
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Video Recipe - One of the most classic sauces. Often used for fish and chicken. It ss always a hit. And as it is made almost entirely of butter the consistency never fails. It can be a little tricky until you get the hang of it, but when you have learned to make it, it is one of the quickest and easiest sauces to make at all.
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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.
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Video Recipe - A lot of us, by now, have a pasta machine, but if you are really hardcore, you make it by hand ;-) A rolling pin and a knife is all you need. The funny thing is that it does actually not take any longer to do it by hand ... but it's quite a bit harder on the arms. Ok. A machine is easier, but it's fun to do it all by hand.
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In general, home ovens have a lot of problems. Most of them can be addressed with a few tricks though. One of the best tricks is using a baking stone. You can buy baking stone in many places, but they are rarely optimal. So I made up some tricks myself and now I can bake bread with the best.
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Almond flour is useful in many recipes. Homemade marzipan, petit fours, French macaroons, pie bottoms, paleo cooking etc. It is a little time consuming, but simple enough to make with a blender or coffee grinder.
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