Monday, 15. 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

Fillet the...

If you buy a whole salmon, you can make...

Touring zucchini

Zucchini are a popular ingredient in mixed vegetable side...

Celery Brunoises

Usage : Added to soups and sauces Set for...

Make pure...

Goose lard is rarely available to buy - in...

Beef fillet...

The whole fillet is divided into steak parts and...

Touring fennel

Fennel is a typical side vegetable for fish dishes....

Celery cubes

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

Trigger lamb...

Buying a whole rack of lamb is cheaper and,...

Parry rack...

The lamb salmon are muscle strands released from the...

Prepare round...

Round fish, i.e. fish that have not yet been...

Simple cuisine

fish farce

When filleting and parrying whole fish, there are always...

Onion jam...

Because onions contain a lot of cellulose, they add...

Braised lamb...

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

Tuna tataki

Tataki is tuna cut from the loin, seared or...

Sauteed Sweet...

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

Gremolata

The gremolata is indispensable when it comes to enjoying...

Fruity beetroot...

The beetroot with its earthy aroma polarizes strongly: some...

Preparation: Bulots...

Whelks belong to the seafood family and make an...

Pizza wafer-thin...

If you love your pizza and want to make...

Steak alternative:...

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

Advanced cuisine

Octopus Terrine

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

Caramelized Brussels...

When cleaning Brussels sprouts, the outer leaves often fall...

Saddle of...

The combination of game with Christmas flavors is obvious....

Braised Ox...

The revival of ox cheeks a few years ago...

Zander fillet...

Beetroot is great to use as a coloring agent....

Classic beef...

The ox cheek is the original cut of meat...

Cod with...

A variation of the cod fillet with tapenade is...

Seafood soup...

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

Fine grid...

As a crispy garnish, fine grids are a real...

Holiday red...

The secret of a red cabbage lies in the...

Veggie-Cuisine

Holiday red...

The secret of a red cabbage lies in the...

Sauteed Sweet...

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

Brussels sprouts...

If Brussels sprouts are to be finished à la...

Pikeperch in...

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

Whole artichokes...

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

Pea puree...

Pea puree impresses on the one hand with its...

Steamed broccoli

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

Paglia e...

"Paglia e Fieno", i.e. "straw and hay", originally refers...

Zucchini pearls

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

Wild Broccoli...

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