Wednesday, 10. August 2022

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Recently published posts

“There’s still...

Seasoning is often the feared enemy of many amateur...

Tagliatelle in...

Minimal effort, maximum luxury: fresh tagliatelle in truffled cream....

Pastrami sandwich...

A sandwich or burger lavishly topped with warm pastrami...

Chili cheese...

The hot chili cheese sauce is a classic for...

Basics

Separate and...

The more the outer leaves of a white cabbage...

Cut fillet...

For a boeuf stroganoff or other beef fillet dishes,...

Steamed broccoli

Cooking in steam is one of the moist cooking...

Meat: salt...

Opinions differ so widely that one can speak of...

Marinate beef...

The distinctive umami flavor of miso pastes combines well...

Fry the...

Frying schnitzel may be frowned upon because it sounds...

Umami seasoning...

Mushrooms naturally bring their own umami flavor with them....

Leek Brunoises

To make leek brunoises, you first need a few...

Celery cubes

Use: Blanched as a garnish or ingredient for broths...

vacuum the...

Baking paper is ionized and also has non-stick properties....

Simple cuisine

Dark lamb...

The best basis for soups and dark sauces are...

Goose rilettes

Rilettes (pronounced "rijett") are originally meat products made from...

Steak alternative:...

If you are looking for something hearty, i.e. food...

Classic Provencal...

background and origin Like its most famous representative, the bouillabaisse,...

Salmon Patty

For Salmon Meatballs you will need Finished salmon tartare ...

Beluga lentils...

The small black beluga lens is the fine sister...

Technique: Marinate...

Large pieces of meat can be marinated with a...

Sweet potato...

Sweet potato spaghetti is an attractive alternative to pasta....

Braised lamb...

In addition to sous vide cooking, stewing is the...

Grilled veal...

You can cut veal chops from the bone-in saddle...

Advanced cuisine

Instructions: Classic...

The noblest of the dark sauces - and the...

Pikeperch in...

The zander fillets marinated in beetroot juice are removed...

Foie gras...

For ethical reasons, foie gras is rarely offered today....

Tarte Tatin

Description : The tarte tatin was originally an accident when...

Seafood soup...

The basis for this seafood soup is the strained...

Fried sea...

Frying fish on the skin sounds difficult, but it's...

spoon composition

A perfectly designed amuse gueule spoon (also: amuse bouche)...

game jus

A strong game jus is the classic accompaniment to...

Octopus Terrine

An octopus terrine is a relatively cheap way to...

Sauce Hollandaise...

Hollandaise sauce is one of the classic butter sauces...

Veggie-Cuisine

Pikeperch in...

The zander fillets marinated in beetroot juice are removed...

Sauteed Sweet...

Small vegetable buttons are a visual and taste enrichment. For...

Sauerkraut from...

,The advantage of lactic acid fermentation (fermentation) in a...

Colorful vegetables...

A particularly tender vegetable side dish, refined with different...

Whole artichokes...

The Mediterranean thistle plant offers much more than just...

Wild Broccoli...

Blanched vegetables can be kept in the refrigerator at...

Zucchini pearls

For an elegant presentation of the zucchini, pearls are...

Pre-cook the...

Description : In order to have portions of carrots prepared...

Sweet potato...

Sweet potato spaghetti is an attractive alternative to pasta....

Steamed broccoli

Cooking in steam is one of the moist cooking...
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