Thermal cooking is a form of slow cooking done with retained heat. It produces delicious food with very little effort.
Category: Art of Cookery
Tangzhong bread Pizza – Delicious
Turns out the Tangzhong bread dough also makes some really nice pizza. My spouse and I have been making this pizza for a few weeks now – and he loves it!
Date chocolate balls: A healthier take on the classic Swedish treat
Easily digested carbohydrates, magnesium, calcium and B vitamins make these chocolate balls a great post-exercise snack or guilt-free pick-me up. The texture and taste is very similar to traditional Swedish chocolate balls, but without the added fat or refined sugar. One thing I really love about this recipe is how versatile it is. You can…
The perfect bread for sandwiches, toast and hotpockets
My fiancé loves making toast, classic sandwiches and hot pockets. Rustic sourdough with its chewy texture and depth of flavour is not always ideal for this purpose. The texture of rustic sourdough can be too chewy for toast or hotpockets and its rich flavour can easily overpower the toppings of a sandwich. The bread for…
Luxury meat on a budget: Cooking with heart
How do you get a super-tender, medium-rare steak that is both healthy and budget-friendly? Make it with heart!
Superb Pasta from Scratch
There is one recipe every parent should teach their kids – how to make pasta. Real pasta is inexpensive, nutritious, easy to make and very versatile. It is an ideal dish when you want to impress your date (or significant other). If you have the space, invest in a good quality hand-cranked pasta machine. You can often…
Sourdough Bread with big Holes and Translucent Crumb
Sourdough bread is an amazing thing. With flour and water we can create breads with a wide variety of properties simply by changing the proportions of the ingredients, the kneading technique and the resting time. Of course, there is a gold standard that many bakers strive for – a rustic loaf with the large holes and translucent…
The Secret of Successful Croissants
Croissants have been part of my French Cuisine repertoire for a few years now, but my greatest challenge has been to get the layers to separate just right. The key to perfectly crispy croissants is good quality butter, plenty of rest and creating 32 layers of dough. The layers in a croissant are created by first…
Possibly the best instruction video for perfect croissants
Bruno Albouze’s instruction video for perfect croissants has been my number 1 tool in perfecting my croissant-baking skills. The video is clear, concise and very practical.
The Pro Chef Challenge
I have been cooking since I was 5 years old, constantly challenging myself to try something new or unexpected. I have learned to prepare an enormous variety of dishes from sourdough bread to gelato and sashimi to soufflé. To work in a real restaurant kitchen, however, I must go beyond simple preparation of dishes and master a much more challenging art.
My Journey as a Kitchen Ninja
The first person to refer to me as The Kitchen Ninja was a young, self-made piercing artist and fellow fire arts performer. At the time, I was 19 years old, trained bujinkan ninjutsu and lived in an apartment with very high shelves. To reach ingredients and utensils, I would clamber around the kitchen like a…