1 kg white cabbage
300 g carrots, red
300 g mayonnaise
150 g pickles (julienne)
50 g pickle juice
20 g lemon juice
Salt
Pepper
Vacuum seal at 80% in small bags
4000 ml salad base (vinegar)
500 ml herb vinegar
200 g mild mustard
3000 ml rapeseed oil
40 g dried dill
20 g dried chives
5 g xanthan
1500 g sunflower seeds
1500 g pumpkin seeds
1000 g cashew nuts, broken
180°C / 16 min
750 ml water
250 ml vinegar (cheap) optionally rice vinegar
25 g salt
80 g sugar
Mustard seeds
Bay leaves
For 6 boxes / x10
3200 g mayo
1600 g ketchup
105 g Worcestershire sauce
80 g onion powder
40 g garlic powder
20 g smoked paprika
8 g black pepper
4 g salt
280 g egg yolk
180 g Dijon mustard
40 g lemon juice
60 g balsamic vinegar (dark)
50 g truffle (from jar)
8 g salt
200 g truffle oil
1000 g sunflower oil
30 g Truffelnator
If necessary, dilute with water
60 g mustard
600 ml soy milk
10 g salt
900 ml oil
300 ml truffle oil
120 g truffle (from jar)
If necessary, dilute with water
200 g sweet mustard
200 g Tomi mustard
200 g whole grain mustard
100 g egg yolk
1200 g rapeseed oil
Salt, pepper
Lemon juice
3000 g mayonnaise
500 g chipotle puree
700 g ketchup
100 g cane sugar
50 g lemon juice
10 g smoked paprika
25 g salt
4 g liquid smoke
30 g onion powder
10 g garlic powder
5 g Vietnamese mountain salt
3 × 900 g condensed milk
4.5 kg mayo
250 g sriracha
4 kg mayo
4 kg ketchup
150 g cognac (reduced to 110 g)
850 g tomato paste
850 g ketchup
510 g balsamic vinegar
510 g brown sugar
170 g honey
42 g salt
42 g smoked paprika
42 g garlic powder
68 g Worcestershire sauce
36 l cream
9 l milk
17 kg Gruyère
11 kg Grana Padano
75 g salt
45 g pepper
45 g nutmeg
90 g garlic powder
120 g onion powder
100 g cornstarch
5 l water
50 g kombu
25 g dried shiitake mushrooms
Heat to 65°C and let sit overnight. Strain the next morning.
10 × 2900 g coconut milk
5 × 210 g mango chutney
1250 g curry paste
1500 g tomato paste
25 × 850 g Kesar mango puree
4 kg onions, whole
300 g garlic, whole
175 g turmeric
175 g coriander powder
500 g sugar
100 g cumin
25 bay leaves
Sauté onions and garlic
Toast cumin, coriander powder, and turmeric (do not overheat)
Add sugar to caramelize
Add curry paste, tomato paste, and mango chutney
Top up with coconut milk and add bay leaves
Add mango puree
Simmer gently for 45 minutes
Blend and strain
650 ml soy sauce
300 ml mirin (expensive)
500 g cane sugar
Juice of 1 lemon
Cornstarch
Garlic
Ginger
Spring onions
Reduce mirin over low heat
Add soy sauce and heat
Add cane sugar and dissolve
Thicken with cornstarch
Remove from heat and add lemon juice
Infuse garlic, ginger, and spring onions overnight
Strain and adjust with agave syrup / sesame oil if needed
2 kg mushrooms
70 g garlic
100 g ginger
500 g onions
100 g tomatoes
200 g carrots
1 g black pepper
1 star anise
5 l kombu dashi
Grate mushrooms, slice garlic, roughly chop ginger (with skin), roughly chop onions, peel and halve carrots lengthwise
Heat slowly over low heat
Simmer gently for 45–60 minutes
Strain immediately after cooking and refrigerate
2500 ml soy sauce
1250 ml water
2500 ml fake mirin
625 g ginger paste
375 g garlic paste
100 g ground white pepper
600 g salt
600 g sugar
300 g sweet paprika
400 g onion powder
(Second broth base – same preparation as above)
2000 g white mushrooms, grated
70 g garlic, sliced
100 g ginger, roughly chopped with skin
500 g onions, roughly chopped
100 g tomatoes, roughly chopped
200 g carrots, peeled and cut lengthwise
1 g black pepper
1 star anise
5 l kombu dashi
Heat slowly over low heat
Simmer 60 minutes
Strain immediately and chill
Salt
Onion powder
Garlic powder
500 g dried tomatoes
170 g Maldon sea salt flakes
Blend tomatoes twice, then fold in salt
75°C overnight in Hold-o-Mat
115 g butter, soft
200 g sugar
115 g eggs
½ tsp salt
450 g bananas, roughly chopped
170 g broken cashews
4.5 tbsp milk
340 g flour
1.5 tsp baking powder
115 g chocolate pieces
Cream butter and sugar
Gradually add eggs and salt
Briefly fold in bananas
Fold in flour, baking powder, cashews, chocolate
Bake at 160°C convection for approx. 50 min
5 kg cranberries (1 carton)
100 ml red wine
5 star anise
8 juniper berries
1 cinnamon stick
1.5 kg brown sugar
20 g lemon juice