. sous vide . fermentation . dry curing .
I haven’t found a lot of information on the matter. Seems a bit odd considering how much importance people give to the “cook until juices run clear” rule in a time when sous vide cooking is becoming more popular but maybe that’s just me not crawling the web more thoroughly. If you’ve seen any good source of info let me […]
Since we’re in the topic of hot sauces lately, I couldn’t wait to try a homemade sweet hot sauce. For the first time I bought habanero chiles and I’m so glad I did. These little guys pack a TON of heat scoring about 100K units in the scoville scale. Sweet bell peppers score zero and say arbol peppers […]
Ok, this is more of a question than an informative post. I can’t remember where but recently I came across a simple cooking tip that somehow I had missed all these years. No, it’s not the one about vinegar and poaching eggs… although that one is cool too… this one could have come in handy a […]
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 […]
So you think you can cook? I don’t mean to deter you from that cooking obsession thing we’re all too familiar with (quite the opposite) but omelette-making is a true test for any cook. Tortilla española is not exactly an omelet but similar enough and the skill set is the same basically. I’ll admit I have messed up […]
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 […]
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 […]