Why the PreciseCut?
It is the right usage of miscellaneous herbs and spices that turns a dish into a flavourful treat. Apart from the selection of proper aromas it all comes down to their correct treatment. Professional chefs chop herbs and spices so their flavours can fully develop.
The patented original AdHoc PreciseCut® has special stainless steel blades with sharply etched teeth. They are designed so that dried herbs and spices are cut rather than ground. The flavours unfurl in full, creating a brand new sensation of taste!
AdHoc´s patented original
PreciseCut® cuts dried herbs and spices, for example:
Turns up the heat
PEPE is the innovative chilli cutter from AdHoc. The unique design instantly gives away its function: “For chillies only!” The
elegant design makes PEPE a real eye-catcher on every table. It features the patented original AdHoc PreciseCut® that
is designed to cut up the dried chillies and seeds perfectly.
RECIPE: Salmon fillets in
fresh lime-chilli marinade
Ingredients for 4 portions:
- 4 salmon fillets with skin, ca. 125g
- 1 garlic clove
- 1 organic lime
- 2 tbsp. olive oil
- Bird's Eye Chilli
- Coarse sea salt, freshly ground
Preparation
Peel and chop the garlic coarsely. Wash, dry and finely grate the lime. The next step is to press the lime juice. Mix the lime juice, garlic, oil and the with the PEPE chilli cutter cut Bird’s Eye Chilli in a bowl.
Pour the lime-chilli marinade over the salmon fillets, cover them and put them for at least one hour in the fridge.
Before searing the salmon in a pan softly dab it dry. To prepare them on the grill, softly dab them dry and put them into a grill dish. Before serving the salmon fillets season them with sea salt.
Tip! Pesto potatoes go great with them.
Bon appétit!
Preparation time: approx. 20 minutes