. sous vide . fermentation . dry curing .
Quick appetizer! but you must control that oven at all cost! carry over heat is hard to tame, and the formulas and mind numbing pages and pages of how heat travels through food are very hard to grasp, at least for me. Nothing like testing and trying and taking notes and trying again and learning […]
I’ve been playing with flour and butter for some time now. I had recently attempted a take on blue cheese and raisins gougères, it was quite a disaster honestly, don’t tell anyone. What you can tell everyone is that boiling some water, melting some butter and adding some flour while stirring really really fast can […]
These are things I’ve tried to put into practice in order to work faster in the kitchen: 1. prep before starting (mise en place) Cutting all the ingredients ahead of time, prepping herbs sachets, portioning birds, meats, peeling fruit, anything thats basically prep work and can be done ahead of time, measuring of ingredients, sharpening […]