Blog
Making veal jus at home: from bones and sinews to a full, glossy jus
Make brown veal jus from bones and sinews: what jus is, how it differs from stock, the recipe…
Vanilla: vanilla pods, vanilla sugar, extract and flavouring, what is the difference?
Vanilla pod, vanilla sugar, Bourbon extract and flavouring: what is in them, how they taste, which is chemical…
Bouillon restaurants: simple, quick and cheap French food comes to the Netherlands
Parisian bouillon restaurants are gaining popularity in the Netherlands: classic French food at an affordable price. How it…
Plating like a star chef: the simple guide for beginners
How to plate a dish at home like a restaurant: 15 simple rules, a fixed formula and the…
HORL 3 knife sharpener: is it really worth the money?
Is the HORL 3 knife sharpener worth the money? What users say about the fixed angle, the tip…
Semi-skimmed butter: why you do not pay less for less fat
Semi-skimmed milk is cheaper, semi-skimmed butter is not. That is because of the water in it. What it…
Madeira: why this wine is so often used in the kitchen
A recipe for a classic sauce, a festive meat dish or an old-fashioned ragout, and suddenly there it…
How much pasta per person? How to cook exactly enough
You will surely know the feeling. You want to cook pasta and you are standing there with a…