This is how you cook on the Big Green Egg. Herman den Blijker gives live tips in Batavia Stad during Ascension Day
If you can combine a day of shopping with culinary activities, you have our attention. None other than Rotterdam top chef Herman den Blijker will teach you the tricks of the barbeque trade. Or, by the way, barbecuing on a Big Green Egg is of course an excellent way of cooking.
If there is one cooking trend that emerged in Europe about twenty years ago, it is the trend of outdoor cooking on the Big Green Egg. A Big Green Egg is a so-called Kamado, a ceramic BBQ, originally from Asia. Fun fact: more than 3.000 years ago, cooking was already being done in wood-fired clay ovens in that part of the world. These predecessors of the Big Green Egg were discovered there, embraced and taken away by the Japanese. American soldiers stationed in Japan tasted how tasty and juicy the dishes prepared in the kamado were and took one home as a souvenir. They affectionately called these clay ovens a 'kamado' (oven or hearth). The Big Green Egg was further developed at the time (the ceramic of the EGG was co-developed by NASA) into what we know it as today.
Do you have a Big Green Egg yourself or are you planning to purchase one? Then read on, because Herman den Blijker is giving a number of demos with this beautiful outdoor cooking device during Ascension Day. Batavia City.
Two demos take place per day (Thursday, Friday and Saturday); the first from 12.00:13.00 - 15.00:16.00 PM and the second from XNUMX:XNUMX PM - XNUMX:XNUMX PM. Location is the square in front of Lacoste and Calvin Klein.
Do you have a Big Green Egg yourself or are you planning to purchase one? Then read on, because Herman den Blijker is giving a number of demos with this beautiful outdoor cooking device during Ascension Day. Batavia City.
Two demos take place per day (Thursday, Friday and Saturday); the first from 12.00:13.00 - 15.00:16.00 PM and the second from XNUMX:XNUMX PM - XNUMX:XNUMX PM. Location is the square in front of Lacoste and Calvin Klein.
Do you want to improve your BBQ skills or are you just curious about what you can do with this beautiful, green, ceramic egg? Then come to Batavia Stad on May 18, 19 and 20. Herman den Blijker will come to Batavia Stad with his kitchen team to show (and taste!) how to make the tastiest dishes at the Big Green Egg. Herman himself will be present on May 18 and on the other days the demos will be given by his team from restaurant GOUD. There will also be a Big Green Egg demo chef present (Leonard Elenbaas) who can answer all your pressing questions.
Two demos take place every day; the first takes place from 12.00:13.00 - 15.00:16.00 PM and the second from XNUMX:XNUMX PM - XNUMX:XNUMX PM. And…. a Big Green Egg will also be given away!
We now know that the Big Green Egg originated in Asia, but how did it become so popular in the US and then in Europe? It was in 1974 (almost 50 years ago!) that the first Big Green Egg was introduced in the US. Made of ceramic, and no longer of clay. The EGG was introduced in the Netherlands twenty years ago. What makes this type of BBQ so special is that the high-quality ceramic and the shape create perfect air circulation, so that the ingredients cook evenly at a desired temperature. You can't just grill with it. You can also bake, cook, smoke, stir-fry and steam with it. In addition, it is perfect for low and slow preparations. These cooking techniques are suitable for all kinds of ingredients, from meat and fish to vegetables and fruit. This perfect air circulation creates an optimal taste experience, with a subtle roasting taste.
If you're really into the Big Green Egg vibes, you can join us Home & Cook also pick up all kinds of cooking and BBQ tools.
Oh and Tim Hayward has just published a new book with all kinds of recipes for the Big Green Egg: Big Green Egg® Party! More than 85 new, festive recipes for all kinds of occasions. You'll have everything right away.
