Sauce Nantais
Sauce Nantais is a classic French sauce from the city of Nantes, located in western France along the Loire River. Traditionally, it is a white […]
Articles by smitsa
Roscoff Onions Are Magic!
The Roscoff onion is immediately distinguishable by its coppery-rose skin and elongated, slightly flattened globe shape. When cut open, it reveals a pale pink to […]
A Comprehensive Culinary Analysis of Garnishes Served with Meats
In classical and contemporary gastronomy, garnishes for meat dishes are not decorative afterthoughts. They are structured, intentional components that contribute to flavor architecture, textural contrast, […]
Preparing Sauce Poivrade
A classical French brown sauce from the grande cuisine tradition, Sauce Poivrade is a robust, pepper-forward reduction typically paired with game meats. It is built […]
The Story Behind Petit Fours
Petit fours are small, refined confections traditionally served at the end of a meal or alongside tea, designed to be consumed in one or two […]
Making Cultured Butter
Cultured butter is butter made from cream that has been deliberately fermented with live bacterial cultures before churning. Unlike standard “sweet cream” butter, which is […]
Cooking With Witch Sole
Witch sole isn’t a brand of sorcery from a Michelin kitchen—it refers to a group of flatfish species within Glyptocephalus and Scophthalmus relatives that are […]
Delicious Foods – Affogato
Few desserts demonstrate the elegance of Italian culinary minimalism as effectively as the affogato. At its core, it consists of only two components: hot espresso […]
Preparing Butterflied Herring
A butterflied herring is a whole herring that has been split open along the belly or back and laid flat, with the backbone removed but […]
Preparing Whole Roasted Mackerel
Whole Roasted Mackerel with Lemon & Herbs Served with Whole Grains Serves: 2 Ingredients For the Mackerel 2 whole mackerel (300–400 g each), cleaned and […]
How to Prepare Bianchetti with Tartar Sauce
Bianchetti or Gianchetti is the Italian for whitebait which is extremely popular on the Italian coast. Whitebait itself is a speciality of a number of […]
Leek And Potato Soup
A classic, easy to make soup for a hearty evening supper. Really popular in pubs and cafes especially in the autumn and winter. Serve with […]
High-Plex Affinity-Based Proteomics: Principles, Technologies, and Applications
High-plex affinity-based proteomics refers to analytical platforms that enable the simultaneous measurement of hundreds to thousands of proteins in a single biological sample using affinity […]
How to smoke fish?
Smoking fish is a controlled dehydration and flavoring process that uses salt curing and low-temperature wood smoke to preserve and aromatize the flesh. Below is […]
Litsea cubeba
Litsea cubeba is a tropical and subtropical aromatic tree belonging to the family Lauraceae, the same botanical family as cinnamon and bay laurel. It is […]
Antimicrobial Packaging Comes Of Age
Antimicrobial packaging refers to a class of food, pharmaceutical, and consumer-goods packaging systems designed to inhibit the growth or survival of microorganisms on the package […]
Recombineering in Biotechnology
Precise manipulation of genetic material is a central requirement of modern biotechnology, underpinning advances in functional genomics, metabolic engineering, and synthetic biology. Early molecular cloning […]
Hors D’Ouvres And What To Expect!
Hors d’oeuvres are an essential and elegant component of the culinary arts, representing small, carefully prepared dishes that are served before the main course of […]
Green Pea Soup
Green Pea Soup Servings : 4 Equipment Medium saucepan or soup pot Blender (immersion or countertop) Knife and cutting board Measuring cups and spoons Wooden […]
Whatever Happened To Turtle Soup?
Turtle soup has a long and fascinating history, stretching from luxury dining tables to the conservation debates of today. What prompted the question as to […]