Nordic Food Lab » 2011 » oktober

Monthly Archives: oktober 2011

29 okt

Preserving meat

Preserving meat

Curing meat is the product of cultures dealing with the problem of extending shelf life of meat by making it inhospitable to microbes. Evidence of …

By ben reade
Filed under: general
Comments: 1

26 okt

distilled chicken

distilled chicken

Well, faced with the question of how to capture the smell of chicken stock, which normally escapes into the air, we devised this contraption. Its …

By ben reade
Filed under: general
Comments: 1

13 okt

beetroot “craut”

beetroot “craut”

One of the big challenges in any kitchen if finding uses for what is normally viewed as waste. We have been going through lots of …

By ben reade
Filed under: general
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12 okt

better than marmite

better than marmite

They say you either love it or you hate it, but in Denmark, neither is really an option, because it’s illegal here. ‘Why?’ You may …

By ben reade
Filed under: general
Tags: Food, Marmite, Noma, Nordic food, recipes
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11 okt

smoking

smoking

In the docks of Copenhagen is an old smokehouse which used to provide smoked salmon and halibut for all of Europe. The fish here arrives …

By ben reade
Filed under: general
Tags: Danish Food, Danish Gastronomy, Denmark, fermentation, food fermentation, Food Lab, Food Laboratory, Food Research, Gastronomic Laboratory, Gastronomic Research, home made smoked salmon, home smoking, how to smoke salmon, miso, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, Rene Redzepi, Research and development, salmon recipes, Scandinavian Food, Scandinavian Gastronomy, smoked salmon, smoking, smoking salmon
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11 okt

cucumber powder

cucumber powder

In our quest for new nordic seasoning we have investigated dehydrating various fruits and vegetables. After much experimentation one really strong result has come out, …

By ben reade
Filed under: general
Tags: cucumber, cucumber recipes, Danish Food, Danish Gastronomy, Denmark, fermentation, food dehydration, Food Lab, Food Laboratory, Food Research, Gastronomic Laboratory, Gastronomic Research, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, new spices, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy, weird spices
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11 okt

fruit vinegars – taste and time

fruit vinegars – taste and time

Making small quantities of things is a great way to experiment and find new ideas. When used to make vinegar, fruits such as plums, cherries, …

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

fish sauce

fish sauce

Fish sauce is made all over the world, especially in the far east. It used to be a staple seasoning of the Romans here in …

By ben reade
Filed under: general
Tags: Danish Food, Danish Gastronomy, Denmark, fermentation, fermented fish products, fish sauce, fish sauce recipes, food fermentation, Food Lab, Food Laboratory, Food Research, fruit vinegar, garum, Gastronomic Laboratory, Gastronomic Research, home made fruit vinegar, home made vinegar, how to make fish sauce, how to make fruit vinegar, how to make garum, how to make vinegar, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, nam pla recipes, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, Rene Redzepi, Research and development, roman garum, Scandinavian Food, Scandinavian Gastronomy
Comments: 1

11 okt

pork-bushi

pork-bushi

As tuna doesn’t arrive in the North sea, we’ve had to come up with other ways of achieving an equivalent to the Japanese katsuobushi. We’ve cooked a brined …

By ben reade
Filed under: general
Tags: Danish Food, Danish Gastronomy, david chang, Denmark, died tuna, fermentation, food fermentation, Food Lab, Food Laboratory, Food Research, fruit vinegar, Gastronomic Laboratory, Gastronomic Research, home made fruit vinegar, home made vinegar, how to make fruit vinegar, how to make katsuobushi, how to make vinegar, katsoubushi, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, momofuku, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy, vinegar, vinegar recipes
Comments: 1

11 okt

apple balsamic vinegar

apple balsamic vinegar

The ancient process of balsamic vinegar making which has been adapted and made local. Here a local producer draws up a sample of his sweet, …

By ben reade
Filed under: general
Tags: balsamic, balsamic glaze, balsamic reduction, Balsamic vinegar, Danish Food, Danish Gastronomy, Denmark, fermentation, food fermentation, Food Lab, Food Laboratory, Food Research, fruit vinegar, Gastronomic Laboratory, Gastronomic Research, home made balsamic vinegar, home made fruit vinegar, home made vinegar, how to make balsamic vinegar, how to make fruit vinegar, how to make vinegar, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy, vinegar, vinegar recipes
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