Andi's cooking tips

Here's a helpful cooking tip for those who enjoy the traditional seasonal roast like goose, duck, or turkey, especially if you're not a vegetarian or vegan.

Looking to spice up the usual breading for schnitzel, chicken, pork, or turkey? Instead of breadcrumbs or panko, try using finely crushed pumpkin seeds, nuts, coarsely chopped herbs, or chips of your favorite flavor for breading. The results will surprise and delight your taste buds!

Looking to create a delightful batch of bread dumplings? Here's a simple recipe:

Looking for a culinary secret when buying vacuum-sealed beef steaks (filet, rib-eye, rump, or sirloin) at the supermarket, either due to the absence of a local butcher or specialty store, or simply because the portion sizes suit your needs? Here's a pro tip: Consider selecting a steak that's nearing its expiration date. Contrary to what you might...

Elevate your fish dish with this cooking tip: Sear your fish fillets (preferably with the skin) over medium heat in oil. Once the skin is beautifully crispy, and the flesh side is nearly cooked through (a hint of pink in the center is a good indicator), season to perfection. Consider adding a knob of butter and a sprig of rosemary...

Elevate your culinary skills with this roast beef cooking tip: Purchase a beautiful piece of sirloin from your trusted butcher or supermarket (approximately 1.5 to 2 kilograms). Trim away the fat and sinew layer, season generously with salt and pepper. Next, rub it with zesty mustard and add a few dashes of Worcestershire sauce for flavor. Let it...

Discover this handy kitchen hack: Separate the garlic cloves from the bulb and remove the coarse outer layers. Place the cloves on a cutting board, then press down firmly with the flat side of a knife until you hear a satisfying crack. Afterward, peeling the remaining layers should be a breeze, leaving you with nothing but pure garlic.

Elevate the flavor of poultry with this simple and quick marinade, ensuring it stays moist and bursting with taste.

Create your own flavorful vegetable bouillon cubes easily, especially now when soup vegetables (root vegetables) are budget-friendly.

Many shy away from making Carpaccio (e.g., from beef) because not everyone has a proper slicing machine. Here's a trick: freeze the beef tenderloin the day before, and then you can easily cut super thin slices with a very sharp knife 👍 Top it off with good olive oil, balsamic vinegar, and shavings of Parmesan - Happy New Year 🍀...