Getting started with K0mbucha brewing might a bit confusing. There are so much information on the web about different types of Kombucha. People are using different tea varieties, different brewing methods and different flavourings. To be fare, it all has a place to be, but I’ve decided to make it easy for the first-time Kombucha […]
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Ok, I’ve been dying to try the curing method for ages. Today was finally THE DAY! I was making Gravlax for the very first time, also referred to as Gravlox, Lox and even Lax… Short summary – it was an overall success. [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] I’ve already talked above about the role of salt in the
First time making Gravlax (a.r.t.a. Gravlox, Lax and Lox) | What is it & how to cook it Read More »
Sauce Hollandaise is one of 5 Mother/Leading sauces in French culinary world. The base of the Hollandaise sauce is butter, specifically clarified butter, and the thickening agent is an egg yolk. In case of this sauce, however, egg does not act as a thickening agent due to a process of coagulation. In fact, we need
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Edible Helium Balloons is a signature dish of a 3 Michelin Star restaurant in Chicago, called Alinea (also known from the “Chef’s Table” show on Netflix). “Wouldn’t it be SO COOL to learn how to make those edible balloons?!” – I thought to myself… [siteorigin_widget class=”WP_Widget_Media_Video”][/siteorigin_widget] Chef Grant Achatz and Chef Mike Bagale from Alinea
What I’ve learned, trying to make Edible Helium Balloons by Alinea restaurant Read More »
Poached eggs might be one of the coolest things that any food enthusiast can learn to cook. The technique might seem intimidating, but really is quite easy as long as you follow certain guidance! Here are the things that you need to keep in mind, while cooking poached eggs: Choose the most fresh eggs possible,
How to cook Poached Eggs (culinary technique broken down) Read More »
