|
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 |
Opskriftsforfatter |
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 |
|
 |
flæskesteg |
|
28, 90, 96, 134, 144-145 |
|
|
fond |
|
70 |
|
 |
french duck toast |
|
70, 126, 157 |
|
 |
french toast |
|
23-24, 104 |
|
|
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 |
|
 |
søde kartofler |
|
28-29, 42, 148, 152 |
|
|
sødme |
|
107 |
|
 |
t-bonesteak |
|
37 |
|
|
temperaturprofil |
|
37, 40-42 |
|
|
tilberedningstid |
|
56, 62, 143 |
|
 |
tomater |
|
65 |
|
|
vagtelæg |
|
21, 66, 116 |
|
|
vakuumposer |
|
42, 126, 157 |
|
 |
æbler |
|
122 |
|
 |
ølkage v2.0 |
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