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 …
13 dec
home made
home made
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 …
01 nov
chicken ballotine in salt crust
chicken ballotine in salt crust
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 …
29 okt
Preserving meat
Preserving meat
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 …
26 okt
distilled chicken
distilled chicken
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 …
13 okt
beetroot “craut”
beetroot “craut”
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 …
12 okt
better than marmite
better than marmite
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 …
11 okt
smoking
smoking
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 …
11 okt
cucumber powder
cucumber powder
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, …
11 okt
fruit vinegars – taste and time
fruit vinegars – taste and time
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, …