Nordic Food Lab » vinegar

Tag: vinegar

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
Comments: Add a Comment

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
Comments: Add a Comment