Category Archive: general

10 feb

our kind of cake

our kind of cake

To be utterly honest, this is something that we should have done long ago. It borders on embarrassing in retrospect. I am sure that the …

 
By Lars
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24 jan

Michael Bom Frost

Michael Bom Frost

A new face stirring the pots and rocking the boat. Nordic Food Lab increases the crew on the houseboat with Michael Bom Frøst as director. Michael has …

 
By Lars
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13 dec

home made

home made

It’s that time of the year when the wish list begins to expand, and we wistfully flip through our lab supply catalog. Like most people, we …

 
By Lars
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01 nov

chicken ballotine in salt crust

chicken ballotine in salt crust

This is a great dish to make at home. It gives the illusion of being technically complicated but is really deceivingly simple, it will cause a …

 
By ben reade
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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
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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
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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
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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
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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
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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
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