. sous vide . fermentation . dry curing .
I don’t know about this title but I had to start somewhere and it is in fact related to how I feel about what I’m about to cover here. I have basically redefined the way I eat over the years of cooking which pretty much landed me in the sous vide cooking world. That taught me […]
Certain ingredients can be misunderstood, others, I just simply don’t like. Swordfish I basically hated. But it was all nothing but a big misunderstanding. Understandably so. I still remember the first time somebody grilled swordfish steaks at some party and offered me a piece. It was like eating really densely packed sawdust and pretending to love it. […]
Not the first time this has been featured on this blog but why not blog about it again. This has to be one of the most underrated preparations of all time. I’m almost inclined to suggest it might be better than leaner tenderer cuts like loin meat. The process is long. It takes about a week to […]
Before we go any further I want to warn you. I just participated in the killing of a pig. I also documented it with pictures. I will do my best to avoid excessively-graphic imagery but as you may know, the process of butchering an animal is a dramatic event so if you’re not comfortable with this kind of […]
I chose the wrong time of the year to roast a 15-pound pork shoulder for sure. The heat wave that’s hitting southern California right now probably contributed to the amazing quality of the crackling I got. I mean, it is HOT and DRY in here! But that didn’t stop me. I wanted to make pork tamales really […]
I love eggs and I love cooking them. They have been a constant in my cooking even before I took on cooking more seriously later on. Since I was little I loved cooking eggs. I remember hard boiling eggs with my mom, making omelettes, etc. Today… on a skillet, eggs have to be cooked as gently as possible… […]
One of the beautiful things about using stainless steel cookware is the fact that food can stick to it. I know, it sounds weird but this is not a bad thing. Before I got into cooking a bit more seriously, all I ever used were nonstick pans. It felt safe! A pan to which food would stick […]
The pasta in the picture isn’t fresh pasta nor is it cooked. It’s basically dry pasta that has been reconstituted. These dry noodles have been soaked in water before cooking. But why would anyone do something like this? well, I personally find it very useful. Here are my top 5 reasons! check ’em out: I don’t […]
Fish can scare some cooks away. They scare me too for sure, specially underwater but cooking fish is actually pretty easy and this post is about getting it all done in one skillet in one go. There are many other ways of cooking fish but let’s focus on skillet cooking today. Cold fish. I like […]
Dehydration or drying is one of those cool things one does in the kitchen without thinking about it too much. Like reducing a sauce for example. The whole point is not so much about thickening the liquid but to concentrate the flavor. You can thicken up a liquid by adding thickeners anyways. By means of dehydration, the […]