This second post dedicated to blades explores the mechanical divide between Western and Eastern cutlery. It breaks down geometries and shapes so you can choose the exact knife every ingredient demands, elevating both your technique and your results on the board.
You cannot cook seriously without investing knowledge, time, and money into knives. Good cutlery isn't a luxury; it's the foundation on top of which you build everything else. Blades deserve full care and attention. This first post explains how the quality of the cut impacts on the ingredient.
A deep dive into my own mental blueprint of flavor. I have made a profiling tool to map taste and aromas, sharing my approach to ingredients not just as food, but as strategic building blocks. See how chemical and physical synergies unlock the hidden mechanics of recipe design.
This pesto features lovage and savory. Two herbs that aren't always easy to find, but that can be grown beautifully in a terrace garden and offer lovely edible flowers as well. It is a gourmet addition that pairs greatly with fish, white meat, or simply tossed with spaghetti or linguine.
My favourite home-made uramaki: fried shrimp and avocado wrapped beneath flame-seared salmon, finished with teriyaki glaze and ikura. Fat, smoke, sweetness, salinity, and texture layered just deliciously.
In my vision, sushi isn't "cooked"—it's engineered. To succeed at home, you must shift from a cook’s mindset to an assembly lead. Timing is everything but the secret is in the preliminary flow. Once rice is ready and the mise en place is set, your rolls are already half-finished.
