cooking

cook-chill
- hot food must be cooled through the bacterial danger zone quickly (within 90 minutes) and uniformly

Resting time
- 30% of cooking time

salsa
- basic: tomato, onion/shallots, lime juice, parsley
- can add: spicy element (chili, tabasco), mango, avocado

sauce for lamb
- mint sauce + mustard + chili powder + olive oil

Topping for lamp chop
- (mustard, horseradish, walnut, lime, sesame) grind

sauce for grilled pork chop
- mayonnaise + mint sauce + chili powder + hazelnut oil

Stewing grilled pork belly
- elderberry syrup, lime vinegar, mustard, pumpkin (pre cooked), salt, whisky or high pc alcohol drink

Grill beef
- to add while grilling

• Olive oil, paprika, salt

baking
- bread

• dough fermentation temperature -30 to 45 degree celsius, 40 degree celsius + steam --> prevent dough drying out