How To Prepare Some Basics
This section contains some basic elements which I repeatedly use in my cooking. Beside preparation aids for specific items frequently appearing in my recipes I will also cover some side-dishes, which I usually do not describe within the recipes as they are kind of mutually exchangeable and mostly match a variety of different dishes. Some simple tips and tricks can however sometimes make a big difference in taste...
Making Dashi
Dashi, the Japanese fish-based soup stock, is ubiquitous in Japanese cuisine - not only as a basis of most Japanese soups, but also in different sauces... [more]
Filleting Oranges
When oranges appear in desserts I mostly prefer them filleted. Not only because you avoid the chewy texture of the skin, but also because they absorb any seasoning better... [more]
Preparing Sushi Rice
The right way of preparing rice is the very basis of good sushi. Trained sushi chefs are said to practice rice cooking for a year before they may even touch a fish... [more]
Polenta
Polenta is a fantastic side dish which consists of ground dried sweetcorn, and it comes in different levels of fineness. I particularly like the relatively coarse variety... [more]
Purée of Red (or Yellow) Peppers
This is not exactly a general kitchen "basic", but it will appear in a variety of my recipes. I often use it as a garnish for starters as it is both tasty and decorative... [more]
Smooth Sauce of Red Berries
I find this sauce of red berries is a tasty and decorative garnish to many desserts such as parfait, panna cotta or just some simple vanilla ice cream...[more]