Wednesday, 10. August 2022

Letzte Woche in der CHEFS' CLASS

“There’s still something missing!” – Tips for the right seasoning

Seasoning is often the feared enemy of many amateur cooks. However, once you understand...

Tagliatelle in truffle cream (al tartufo)

Minimal effort, maximum luxury: fresh tagliatelle in truffled cream. Blessed are those who always...

Pastrami sandwich New York style

A sandwich or burger lavishly topped with warm pastrami is one of those exceptional...

Chili cheese sauce served warm

The hot chili cheese sauce is a classic for dipping nachos or potatoes, for...

Pastrami production

Pastrami is cured and smoked beef and is one of the classics of the...

Grundlagen-Lektionen

Remove the beef tenderloin head

There are butchers who leave the fillet head on the strand as much as possible, remove the tendon between the fillet and the head and then tie the two pieces of meat together to form a steak. We chefs also...

Einfache und Landküche

Colorful vegetables with flavor variations (sous vide)

A particularly tender vegetable side dish, refined with different flavors, is the variation of sous vide cooked carrots, Brussels sprouts and wild broccoli. Basically, sous vide cooking works with all vegetables. The advantage: the vegetables cannot be overcooked and the...

Gehobene Küche

error: Hinweis: Dieser Inhalt ist geschützt