Here’s my take on quail scotch eggs. The recipe is rather simple but it does require some attention to cooking times unless you want to serve quail scotch rubber balls. I know it sounds kinda daunting deep-frying a hard-boiled egg, especially a tiny one like a quail egg but it isn’t that hard, like I said, just keep an eye on them and your timer. A few tries might be needed until you get the hang of it. Have an ice bath ready right next to your pot of boiling water and your deep frying pot at 375F and follow the instructions below. Good luck!
I rarely use this method for cooking steaks because I rarely get steaks that are thick enough for reverse searing to be worth my while but when I do I cook them sous vide and move on. Both methods (reverse sear and sous vide) are comparable to some degree. Both yield a great product. Both require careful temperature control and a bit of patience but it is worth the effort, especially if you’re cooking expensive cuts or simply are in the quest for meat cooking perfection (aren’t we all). Here’s a bit of useful info on the technique.
I’ve talked about making fermented hot sauces in the past and I will continue to talk about it because it’s an awesome subject. If you love hot sauces and are the DIY type then this one is for you. Fermenting anything at home is extremely simple and that’s no different for making fermented sauces. I’ve made sure the method explained here is the simplest and easiest you can find, period. It also relies on dried chiles which are more readily available than their fresh counter parts. I will go over how to deal with fresh pepper substitutions at the end of the tutorial (super easy). For now let’s assume you have your dried peppers ready to go and a few other things. I will also suggest not using smoked peppers for now. Smoke can hinder/slow-down fermentation significantly so let’s stick to dried peppers. If you’re feeling adventurous or have experience dealing with these go for it, experiment away and hit me back with your findings, Let’s make some hot sauce!
Food bloggers never screw up!
I’ve spent years reading food blogs (exciting life I know) and I’ve fallen in love with so many. Perfect recipes and techniques and execution, not to mention picture-perfect dishes. It is rarely the case a blogger writes about failure but when it does happen it is so refreshing and for some reason. Maybe it is the novelty of it but it makes for some of the most interesting posts in my opinion. Googling up “perfect short ribs” I don’t expect millions of stories on how to screw up the perfect shot ribs recipe but every now and then, that article pops up with a kitchen disaster story and I love it. This is the story of how a disastrous execution turned into a delicious meal and the lessons learned.
Hey guys! I personally never heard of this appliance until the vacuvita guys contacted me to review it. Well, let’s be clear. This is not an appliance. It’s actually an integrated vacuum sealing solution that pretty much covers all of the home cook needs and will make your kitchen look like some sleek sci-fi future lab (like in a good way!). I’ve been testing it for quite some time and use it pretty much every day. Let’s break down this system into its main features and elaborate a bit on each, shall we?
Another quick and easy spatchcocked chicken recipe on the grill for those of you with gas grills at home that are interested in smoking foods. I did alter a few things from my previous cook and it paid off. First, I bought a V-shaped smoker box for my Weber grill and I got better performance out of my wood chips. They definitely smoked better. The smoke had that nice light blue hue and the amount was definitely decent. Second, I decided to smoke the chicken at 300F instead of 250F from my previous smoked chicken recipe (basic smoked spatchcocked chicken, see it here!).
The cold-chicken cold-grill/oven dilemma.
In both opportunities, I started with a cold grill and a cold chicken from the store. There are pros and cons with this approach from what I’ve noticed over the years.
I just got into smoking (the cooking kind) and have been smoking foods for nearly 3 months now (since Aug 2017), briskets, round tips, chucks, and chicken. It’s really fun and when I get it right it is incredibly delicious. As time-consuming as it may be (not so much for chicken but definitely for tough meats), very few things in life can taste that good. Earlier I had posted an article on smoked chuck which if you haven’t tried it and you have access to a grill and wanna practice, this is a really fun and delicious way to do it plus it was one of the most delicious meats I’ve ever cooked if I may say so myself. This post is about chicken, more specifically, spatchcocked chicken smoked on a gas grill at home! Check it out.
We have a strange heat wave impacting SoCal these last few days. It kinda comes and goes and I cannot wait till it’s finally over so I can officially welcome my favorite cooking season of the year and while I wait, here’s another asian inspired recipe that I wanted to document here and share with you. I love udon noodles and this dish, in particular, is becoming a tradition in the house. I have made it twice this week it is that good. Perfect comfort concoction in a bowl and as you’ve probably already guessed really simple to make. It’s’ noodles come on, let’s go do this!
Hey guys, here’s my humble version of takana fried rice. I’ve had this dish a number of times at Musha: A little Japanese restaurant not far from where I live in the Santa Monica area, LA. They serve traditional homemade style food, warm and cold dishes. The ambience is awesome and I really love that place. When I order I tend to gravitate towards the same dishes every time I visit which isn’t hard. The portions are tapas style so it’s pretty easy to sample your way through their entire menu in a few visits and find the dishes you really like.
I’ve spent the whole summer grilling outside. I got this pretty nice Webber Spirit grill about 2 months ago and I haven’t used the stove much. The grill is small, it only has 2 burners but it works really well. Gets super hot and I’ve successfully smoked a ton of different things. I wish it were a charcoal grill but regulations in LA prohibit its use in apartment complexes.
I’ve owned a number of grills in the past but I rarely used them, and rather misused them. Grilling is not an easy technique, especially for a cook that’s used to sous vide cooking. Grilling provides an extremely harsh environment for food. It is extremely inaccurate in terms of heat distribution too. But being able to cook outside without setting off any smoke alarms is awesome.