Introduction to Bulgarian Yogurt One of the best-known Bulgarian ferments is Bulgarian yogurt, also known as “kiselo mlyako” (sour milk). It is a thick, creamy, distinctly tangy fermented dairy product that has been enjoyed in Bulgaria and abroad for centuries. Bulgarian yogurt is not the …
What is a stock? A stock is a flavourful extract made by cooking meat, vegetables, and fish in water. Stock is more or less an extraction process. Its purpose is to draw out the nutritive and flavourful compounds out of the cooked products. Flavour extraction, …
Introduction Braised oxtail is a dish made by slowly cooking oxtails for a few hour in combination with aromatics and stock. In cooking, the term oxtail refers to the tail of cattle in general, not specifically the tail of an ox. It is a piece …
Baked meatballs is ground meat tossed together with herbs and spices, then baked in the over at high temperature until golden brown and perfectly cooked. There is a myriad of ways you can make them, but the combination of those spices and herbs, along with …
Sauce gastrique is a French vinegar-based sauce, a cousin to the Italian* and Asian** sweet and sour sauces. You, like me have maybe heard Gastrique because of the classic dish duck à l’orange (Duck breast with orange sauce). It the backbone of some sweet-and-sour or …