Askthechef recipe How to make Sourdough Bread

Sourdough bread is made with a ‘sourdough starter’ instead of yeast as a leavening agent.  


250gwholemeal flour
500gwholemeal flour
250gsourdough starter
250-300gtap water

Preparation method

  • Start by making the sourdough starter. Put 50g wholemeal flour and 50ml water in a big jar. Mix well and set aside in a warm place. The next day, add another 50g wholemeal flour and 50ml water and mix well. Set aside in a warm place. Repeat this process for 5 consecutive days (ingredients: 250g flour and 250ml water in all). If everything is going well, the starter will start to form bubbles and increase in volume. The starter should smell a little sour, like buttermilk (but not acidic).
  • Knead a dough from 500g wholemeal flour, salt, 250g of the sourdough starter and water.
  • Cover with plastic foil and set aside to rise. This may take a few hours.
  • Knead the dough once more, form into a ball and cover with plastic foil.
  • Set aside to rise once more.
  • Use a sharp knife to make a lengthwise incision across the top of the loaf and bake at 250°C.
  • Put a small oven-proof container in the oven with 3 ice cubes to create a little steam. This will improve the baking process, will enable the bread to tear better and result in a better crust colour.­­­­
  • After 10 minutes, turn down the temperature to 200°C and bake for another 40 minutes until done.

Serving suggestions

  •  As part of a breakfast or lunch.
  • As a basic ingredient for a bread component.

AskTheChef Basic technique frying salmon

Start frying fish like a real chef and impress your guests or family!

salmon fillet, with skin(the skin is the most important part
 of this whole technique)
salt and pepper
olive oil or clarified butter
Preparation method:

- Season the salmon fillets with salt and pepper.
- Heat the olive oil or clarified butter in a frying pan.
- First fry the salmon on the skin until crispy.
- Turn over the salmon and briefly fry on the other side.
- Turn off the heat and set aside in a warm place to 
cook to perfection.
- The salmon can be pink.

Serving suggestions:

- Serve with classically prepared white asparagus, 
Hollandaise sauce, and potatoes.
- In a composition with components of potatoes, tomatoes, 
and a tarragon sauce.

If anyone has any questions just let us know!

AskTheChef Classic cooked Lobster

How to cook a lobster like a real chef! like and share!

1 lobsters (or more, make sure the lobster is under water)
20g oil
100g leek, white
400g carrots
500g onion
5parsely sprigs
2sprigs tarragon
2leaves bay leaf
2sprigs thyme
5g white peppercorns, cracked
4l water
5dl white wine
5dl vinegar
20g salt
Preparation method:

- For the court bouillon, heat the oil in a pan and add the
 coarsely chopped vegetables.
- Fry gently without allowing the vegetables to turn brown, 
and then add the white wine.
- Reduce by half, and then add the water, the vinegar, 
the herbs, and the salt.
- Steep for about 40 minutes and then strain through 
a cheesecloth (this is optional).
- Bring the court bouillon to the boil and lower the lobsters
 into it. Cook them approximately one minute for every 100g.
- Remove the lobsters from the court bouillon and allow 
the steam to evaporate. Do not rinse with cold water!
- Clean the lobsters by slicing through the shells lengthwise
 and removing the digestive tract from the tail section.
- Reserve the corail from the head. If desired, combine 
this with mayonnaise or flour and butter for a warm sauce.
- Remove the baleen from the claw meat.

Serving suggestions:

- As fruit de mer, with classic side dishes of lettuce,
 tomato, hard-boiled egg and mayonnaise, with corail if
- As a basis for an amuse-bouche or cold starter, e.g. 
with tomato, avocado or potato components.

AskTheChef Basic cooking technique for meat

learn how to fry meat like a chef!


fillet tournedos
salt and pepper
butter (preferably artisan)
Preparation method:

- Allow the fillet to come up to room temperature.
- Season to taste with salt and pepper.
- Add the butter to a hot pan and wait until 
it stops sizzling.
- Place the fillet in the pan and fry on one side until nice
 and brown. Baste regularly with the frothy butter.
- Keep adjusting the heat to prevent the butter from burning. 
 or you can add regularly a little bit butter ,this also prevents
 the butter from burning and adds flavour.
- Turn over the fillet and repeat the process until it 
is cooked to perfection.
- Leave the fillet to rest for a few minutes, 
either in aluminium foil or in a warm place near 
the stove or in a cook & hold oven.
- Season with salt and pepper if required.
Serving suggestions:

- As a classic main course served with home-made chips,
 Béarnaise sauce, and a salad.
- As a main course with components of celeriac, carrot,
 mushrooms, onion, tomato, etc.

If you guys have any question, just let us know. If you are interested in my blog please like and share!