. sous vide . fermentation . dry curing .
The correct title for this post should have been “Salting Meats for Traditional Cooking Methods Especially if a Golden Crust is Part of the Plan” but who’s gonna google that and land here? I literally just spent 30 minutes trying to title this article and that’s because something as simple as adding salt to food […]
A few weeks ago the guys at The Wagyu Shop got in touch offered to send me a sample of their wagyu to try (yes, blogging can be pretty awesome sometimes). Ok, this is as cool as it gets for any food blogger who loves beef, especially one that has only had wagyu in his dreams, plus […]
It’s been a while since I wrote about traditional comfort food and it has definitely been a while since I’ve made this dish. It’s hard to make this dish without thinking about Julia Child if you live in the US. I went through my Julia Child phase many years ago (not that she invented the […]
To answer this question real quick here: Yes it is. Now the point of today’s post is to disagree with someone’s opinion about cooking sous vide. I came across this article on The Guardian about sous vide cooking titled: Is it worth trying sous-vide at home? and I couldn’t wait to write down my thoughts on […]
This is not the most common way of roasting a chicken but is definitely one of my favorites although I save it mostly for special occasions. Just because it does take extra time and extra effort that a traditionally roasted chicken wouldn’t require. What’s the point of going through all this extra effort just to […]
Hey guys! hope everybody is doing great! I can’t sleep for whatever reason so instead, I’ll write about food… again. It’s 4:30AM btw and today’s victim is the pork chop. Ah! perfect candidate for sous vide cooking especially when you find the really thick ones. I mean these guys here were almost 2 inches! (all […]
You might remember 2 years ago when I posted my first no-knead bread article. I was happy-ish with the result but the bread wasn’t as airy as I would have hoped even though I had done everything right… or had I? Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what […]
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 […]
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 […]
Making mayo at home is one of those practices that have fallen out of fashion. The whole raw egg/salmonella thing can be intimidating but it’s pretty easy to find pasteurized eggs in groceries stores. If you can’t find them you could still pasteurize them at home but it will require sous vide gear. If you’re […]