|
Forfatter |
|
Friehling, Peter |
Forlag |
|
Turbine |
Udgivet |
|
2016 |
Udgave |
|
1 |
Illustrationer |
|
Jakob Kristian Sørensen |
Sider |
|
162 |
ISBN |
|
978-87-406-0925-7 |
Bognummer |
|
332 |
|
|
Side |
|
|
Opskrifter |
24, 34, 134 |
|
|
afkøling |
28 |
|
|
alkohol |
52, 55, 141, 153 |
|
|
asparges |
115-116, 119, 122, 129 |
|
|
bagning |
23, 25, 40 |
|
|
bakterier |
39-41, 112 |
|
|
bindevæv |
25, 32-33, 37-39, 44, 134 |
|
|
bruning |
108, 146 |
|
|
burger |
142 |
|
|
butternutsquash |
104 |
|
|
chicken wings |
119 |
|
|
christmas pudding |
115, 125 |
|
|
creme brûlée |
27, 65, 90, 155 |
|
|
eddike |
66 |
|
|
eggs Benedict |
52, 147 |
|
|
fennikel |
112 |
|
|
flanksteak |
86 |
|
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flæskesteg |
28, 90, 96, 134, 144-145 |
|
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fond |
70 |
|
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french duck toast |
70, 126, 157 |
|
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french toast |
23-24, 104 |
|
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fødevaresikkerhed |
9, 33, 39, 101, 103-104, 107 111-112 |
|
|
grill |
28, 56 |
|
|
grøntsagssmør |
34, 56, 140, 153 |
|
|
gulerødder |
62 |
|
|
havtaskehale |
153 |
|
|
hoisinsovs |
58, 89-90, 93-94, 103, 146-147 |
|
|
hvidløg |
55-56, 134 |
|
|
jomfruhummer |
55 |
|
|
jomfruhummersuppe |
90, 148 |
|
|
jordskokker |
75, 77 |
|
|
kalkunbryst |
41, 56, 58, 60 |
|
|
kammuslinger |
129 |
|
|
kanelbrød med appelsin |
58, 60, 78, 86, 90, 103, 145, 147, 149, 153 |
|
|
kartofler |
58, 60, 139, 150 |
|
|
knoldselleri |
24, 27, 69, 77 |
|
|
krydderurter |
77, 157 |
|
|
kylling i karry |
77, 82 |
|
|
kyllingebryst |
11, 52 |
|
|
laks |
90 |
|
|
lammeskank |
27, 55, 58, 69, 78, 86, 93, 103, 107-108, 152 |
|
|
løg |
33, 38 |
|
|
maillardreaktionen |
20-21, 27, 31-32, 82 |
|
|
marinade |
78 |
|
|
mørbradbøffer |
27, 44, 101 |
|
|
mørhed |
157 |
|
|
nektarin |
25, 41, 93 |
|
|
ossobuco |
42, 144, 150 |
|
|
pastinak |
62, 146, 153 |
|
|
peberfrugt |
65-66 |
|
|
pocheret æg |
152 |
|
|
Porre |
156 |
|
|
pære |
111 |
|
|
ribs |
38, 75, 81 |
|
|
roastbeef |
142 |
|
|
rosenkål |
138 |
|
|
rødbedebearnaise |
34, 56, 108, 134-135, 138, 141, 143, 149 |
|
|
rødbeder |
135, 138, 141, 143 |
|
|
rødbedesmør |
28, 31, 52, 77, 108, 147 |
|
|
røget spæk |
69 |
|
|
røræg med chili |
26, 29-30, 34 |
|
|
saltning |
15, 32-35, 89 |
|
|
servering |
52, 134, 136 |
|
|
skaldyrshollandaise |
55-56, 134, 136 |
|
|
skaldyrssmør |
26-27, 30, 82 |
|
|
smagsgivere |
28, 52, 55-56, 58, 60, 62, 66, 69-70, 78, 81, 90, 93, 96, 107, 111, 116, 119-120, 122, 126, 129-130, |
|
|
smør |
144 |
|
|
spidskål |
27, 32, 62, 86 |
|
|
stegesmag |
103 |
|
|
stegt flæsk |
56, 69, 78, 146, 153 |
|
|
svampe |
25, 96 |
|
|
svinekæber |
145, 149, 153 |
|
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søde kartofler |
28-29, 42, 148, 152 |
|
|
sødme |
107 |
|
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t-bonesteak |
37 |
|
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temperaturprofil |
37, 40-42 |
|
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tilberedningstid |
56, 62, 143 |
|
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tomater |
65 |
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vagtelæg |
21, 66, 116 |
|
|
vakuumposer |
42, 126, 157 |
|
|
æbler |
122 |
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|
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