Isaan duck laab
Duck leg mince rendered dry in its own fat, dressed off the heat with fish sauce and lime. No sugar anywhere — this is the Isaan/Lao register, not the central…
CelebrationOccasionMade for an occasion that justifies the effort or the expense.MainCourseThe centrepiece of a meal, carrying most of its substance.dry-toastingisaan+6 Research
Research on why Wellingtons fail and what the techniques that fix them are actually doing — octagonal searing, duxelles dehydration, layered moisture barriers…
BritishCuisineCooking of the British Isles: roasts, pies, puddings and preserves, built around long oven heat and a strong preserving tradition.CelebrationOccasionMade for an occasion that justifies the effort or the expense.MainCourseThe centrepiece of a meal, carrying most of its substance.SearingTechniqueBrief contact with a very hot surface to drive the Maillard reaction. It browns, it does not "seal in juices".+2 Louisiana-style crayfish boil for fifty, using Berlin’s invasive crayfish
A crayfish boil scaled for 50 people, built around the Louisiana crayfish that have become invasive in Berlin’s waterways. Includes where to actually get them.
BoilingTechniqueCooking in liquid at a full rolling boil, around 100°C. Fast and agitating — it emulsifies and breaks things apart.CajunCuisineLouisiana country cooking from French-speaking Acadian settlers. Built on a dark roux and the "holy trinity" of onion, celery and green pepper, and usually cooked down in one pot.MainCourseThe centrepiece of a meal, carrying most of its substance.PartyOccasionScales to a crowd and holds up on a table without needing to be served hot to order.+4