Michael Bom Frost
A new face stirring the pots and rocking the boat. Nordic Food Lab increases the crew on the houseboat with Michael Bom Frøst as director. Michael has …
A new face stirring the pots and rocking the boat. Nordic Food Lab increases the crew on the houseboat with Michael Bom Frøst as director. Michael has …
It’s that time of the year when the wish list begins to expand, and we wistfully flip through our lab supply catalog. Like most people, we …
This is a great dish to make at home. It gives the illusion of being technically complicated but is really deceivingly simple, it will cause a …
Curing meat is the product of cultures dealing with the problem of extending shelf life of meat by making it inhospitable to microbes. Evidence of …
Well, faced with the question of how to capture the smell of chicken stock, which normally escapes into the air, we devised this contraption. Its …
One of the big challenges in any kitchen if finding uses for what is normally viewed as waste. We have been going through lots of …
They say you either love it or you hate it, but in Denmark, neither is really an option, because it’s illegal here. ‘Why?’ You may …
In the docks of Copenhagen is an old smokehouse which used to provide smoked salmon and halibut for all of Europe. The fish here arrives …
In our quest for new nordic seasoning we have investigated dehydrating various fruits and vegetables. After much experimentation one really strong result has come out, …
Making small quantities of things is a great way to experiment and find new ideas. When used to make vinegar, fruits such as plums, cherries, …