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Monthly Archives: september 2011

29 sep

herring bottarga

herring bottarga

Bottarga is a form of preserving fish eggs with salt. Its a delicacy all over the Mediterranean and has a very ancient history. The great …

By ben reade
Filed under: general
Tags: bottarga, Danish Food, Danish Gastronomy, Denmark, fermentation, fish, food fermentation, Food Lab, Food Laboratory, Food Research, Gastronomic Laboratory, Gastronomic Research, herring, home made bottarga, how to make bottarga, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, recipes, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy
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28 sep

woodruff

woodruff

This wild plant can be found in local forests during the summer. It grows in abundance. We collect large quantities of it and use it …

By ben reade
Filed under: general
Tags: coumarins, Danish Food, Danish Gastronomy, danish plants, Denmark, ethnobotany, fermentation, food fermentation, Food Lab, Food Laboratory, Food Research, Gastronomic Laboratory, Gastronomic Research, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, recipes, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy, scandinavian plants, tonka bean, wild edible plants, wild herbs, woodruff
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