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Tip: Gentle handling “The best comes at last!” – fish preparation

In addition to the product quality, which Pödör offers at a very high level, the quality of one's own workmanship is also important. I have a great product in front of me and I should therefore ask myself how I deal with it. How can I make sure that this great taste takes me further? My advice on this: Use it at the lowest possible temperature at the end. I can only enjoy the advantages of a high-quality product if I can handle it. When I process the best fillet of beef into goulash and cook it tender, I no longer taste the original quality.

Michelin star chef Thomas Bühner shows how it's done. Following the motto
Michelin star chef Thomas Bühner shows how it's done. Following the motto
Michelin star chef Thomas Bühner shows how it's done. Following the motto
Michelin star chef Thomas Bühner shows how it's done. Following the motto

Michelin star chef Thomas Bühner shows how it's done. Following the motto "The best comes at last", he flavours steamed cod with Pödör sunflower seed oil after arranging it on a plate. He adds a few fresh herbs and puts a thin slice of raw tuna on the cod.

Michelin star chef Thomas Bühner shows how it's done. Following the motto "The best comes at last", he flavours steamed cod with Pödör sunflower seed oil after arranging it on a plate. He adds a few fresh herbs and puts a thin slice of raw tuna on the cod.

Michelin star chef Thomas Bühner shows how it's done. Following the motto "The best comes at last", he flavours steamed cod with Pödör sunflower seed oil after arranging it on a plate. He adds a few fresh herbs and puts a thin slice of raw tuna on the cod.

Michelin star chef Thomas Bühner shows how it's done. Following the motto "The best comes at last", he flavours steamed cod with Pödör sunflower seed oil after arranging it on a plate. He adds a few fresh herbs and puts a thin slice of raw tuna on the cod.

Michelin star chef Thomas Bühner shows how it's done. Following the motto
Michelin star chef Thomas Bühner shows how it's done. Following the motto
Michelin star chef Thomas Bühner shows how it's done. Following the motto
Michelin star chef Thomas Bühner shows how it's done. Following the motto

 

More tips

 

Tip: Vinegar - the invigorating element

Tip for handling meat and cold-pressed oils

Tip: Sour cherry balsamico

Tip: Organic Thistle oil

Tip: “Pure Harmony – Egg and Pumpkin seed oil“

Tip: Camelina oil

Tip: “Unbelievably fresh”

A tip from star chef Thomas Bühner to melt away

Tip: Gentle handling “The best comes at last!” – meat preparation

Tip: Gentle handling “The best comes at last!” – fish preparation

JOIN US AS OUR PÖDÖR CLUB MEMBER
  • 5% discount on all purchases
  • 5% newsletter subscription discount after every purchase, even for items on sale.
  • Monthly special offers for Club Members - up to 30% off
  • Discounted shipping fees on orders 
  • Free 5ml (0.17 fl oz) samples of our products
  • PICKUP Service
More
JOIN US AS OUR PÖDÖR CLUB MEMBER
  • 5% discount on all purchases
  • 5% newsletter subscription discount after every purchase, even for items on sale.
  • Monthly special offers for Club Members - up to 30% off
  • Discounted shipping fees on orders 
  • Free 5ml (0.17 fl oz) samples of our products
  • PICKUP Service
More

PÖDÖR WHOLESALE
MERCHANT, RETAILER AND GASTRONOMY REGISTRATION

As a retailer, merchant or gastronomy business, you have the opportunity to enjoy wholesale prices and other benefits. You can decide on the range and amount of Pödör Premium products to have in your store or act as a PICK UP partner.

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