In the category @erikskitchen we prepare for you the most different topics. One focus is the series Meet the Chef – here Erik reports from his meetings with chefs from all over the world. These can be professional or hobby chefs or even the Italian grandmother, who presents her “secret” family recipe for the “best pasta in Italy”.

Ideally, they cook and eat together – and talk about this and that, something like the cooking show alfredissimo – but not (yet) with moving pictures. Unfortunately, there is not always enough time available – especially star chefs literally “gallop” through the kitchen, but at least that hasn’t stopped Erik from tasting the culinary delicacies.

Then there are also articles that deal with the senses in general, which enable us to enjoy culinary delights in the first place – Bouquet, Taste & Textures is one such article. Background and driving force for this article was the fact that in many places on the net you could find information about one or two of these topics, but nowhere were all three aspects treated together.

Erik found that a pity, which is why he started to research and bring the topics together for you, because exactly these three things make the culinary experience. Of course, aspects such as atmosphere, company & possibly the weather also play a role – but basically only Bouquet, Taste & Textures count.

This also shows a little bit in Erik’s story about noodle soup – Tampopo – It’s how I discovered my Love affair with noodle soup – because no matter if the soup was served in a 5-star hotel, in the cellar of a Chinese restaurant in Hong Kong or in the street kitchen of a small town in Korat – the soup always stood for itself.

There is the moment when you close your eyes in awe when the impressions of a culinary delicacy overwhelm you – then you are, so to speak, in your own personal dark restaurant. A bit like the rat Rémy in the legendary animated film Ratatouille, he let his brother Emile experience it – a firework of the senses!

Well, and then there’s currently the point recipes – here Erik has come up with some recipes for you as part of the CheckIt on black garlic and believe it or not there’s even something vegetarian. The recipes are very detailed – here you will find the level of difficulty, costs, preparation time and also the necessary tools. There are also a lot of pictures so that you know “where the journey will take you”. Of course, videos would be nice, too, but there hasn’t been that much time – or maybe Erik is not photogenic enough…

Well, let’s leave it at that…in the future we will present more ideas & recipes from Erik’s kitchen, but especially different ways of cooking, which we have tried out for you.

These include steaming, sous-vide cooking and Erik’s first experiences with molecular cooking. At the moment we are still waiting for one or the other tool – as soon as it reaches us, we’ll get to the molecular part.

As usual, we’ll take lots of pictures for you, which we hope will whet your appetite. In addition, we will let you know under the CheckIt section with which special ingredients, tools and technical equipment we had the best experience.

Last but not least, Erik might be able to finish his culinary resume at some point. Not that it would be something exciting…but it was announced for ages.

If you have a great idea for @erikskitchen let us know, you can find the email address in the imprint.

Have fun browsing!