. sous vide . fermentation . dry curing .
Not sure if perfect is the right word here since perfection when it comes to food and especially eggs is very subjective. I do like my eggs soft and tender and I am a fan of soft-boiled eggs but I’m not everybody so if you aren’t into runny yolks, exit now or stick around and […]
Do not stop reading after this off-putting title. Microwaving food has a pretty bad rep, but just because it is associated with heating up frozen dinners, popping corn kernels, making mostly everything put in them soggy or rubbery and on top of that, the evil magnetron that lurks inside produces deadly radiation, it really doesnt […]
Brined a la Thomas Keller sous vide turkey breast in mushroom butter sauce with pommes duchesse. I’m sure there were some veggies somewhere in there as well haha! This recipe is a bit more technical and time consuming but the results are worth the effort. Preparation is key… “meez” it up! Two Step Turkey (Recipe […]
this recipe yields a silky and smooth cheese sauce of your favorite cheddar cheese, or goat cheese, or pretty much any cheese…. or does it? experimentation should help us determine that, but this is a pretty good start: 140g cheddar 130g whole milk 5.5g sodium citrate Tried this from the mac&cheese recipe posted on the […]
Not really new. Bought it second hand on eBay 🙂 Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done! Email We never spam. You should only be getting updates when new content is posted on the site. We also respect your privacy. We don’t […]
Here are some pics of the first immersion circulator I ever used. Built it form scratch based off a DIY project by Scott Heimendinger feature on his blog seattlefoodgeek.com Ever since I built it, I’ve been introduced to a new understanding of how heat affects foods. Best 75 bucks I’ve spent. If you wanna […]
Sodium alginate and calcium chloride. Basic spherification. Amount of alginate was too high, need to test with half the percentage, I think I went up to 2% Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done! Email We never spam. You should only be […]
http://en.wikipedia.org/wiki/Arepa The process of making arepas is super easy. I have yet to measure the water to flour ratio, I always add water bit by bit until I hit the right consistency. My guess is one cup of flour one cup of water. Corn flour absorbs so much water. I’ve been seasoning them with salt […]