FoodXperience
Dry ageing is the controlled ageing of products to improve flavour, texture and aroma. The result includes a more intense umami flavour, more tenderness and a more complex structure. And the best part? Dry ageing is no longer just for meat lovers. Oily fish and vegetables also gain a special flavour and texture thanks to this technique. We dry-aged meat, fish and vegetables ourselves and spoke to chefs who work with it every day. Want to get started with dry ageing yourself? We are happy to share our tips, techniques and experiences.
HANOS SHOP is the e-commerce platform for business owners. Get inspired by the latest non-food appliances our culinary advisers highlight in the shop. In this selection, you will discover innovative kitchen equipment in action, including matching recipes developed especially for these appliances. That way, you see straight away what is possible and how to get the most out of your kitchen.
Game and poultry bring powerful flavours and plenty of options to the menu. Discover inspiring recipes in which these special products really come into their own.
A ready-made crêpe is affordable, easy and surprisingly versatile: from crispy crêpe Florentine to a warm crêpe with rum. Even the trimmings get a second life as a crunchy crêpe frite. C’est chic!
Blackery gives classics a fresh look with a deep black colour and pure elegance. Debole and Forte combine wheat and cocoa, each offering plenty of options for surprising creations.