. sous vide . fermentation . dry curing .
Here we go… walking into unknown territory again… maybe not for you but certainly for me. My Vietnamese kitchen knowledge is literally zero or so it was until a few hours ago. I love Vietnamese food and eat it frequently but I have never actually cooked a single Vietnamese dish at home, well, until tonight. […]
I’ve spent most of my evening fixing interface issues on my blog and have finally added a search box on my top menu. I didn’t wanna do it this way because there’s already a search box right next door if you look at my site on a desktop but there’s no other way to do […]
This is going to be a quick one. My last post from a few days ago is all about black garlic goodness. I think this paved the way for today’s post which is nothing more than just an example of how to use this black garlic compound butter in one of the most delicious ways: […]
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 […]
I want to quickly go over tough cuts and how you can achieve something pretty unique using the sous vide method. I’m a medium-rare meat eater and although I love tough cuts cooked traditionally which in most cases requires temperatures nearing the boiling point, like in the case of braises and stews, there’s something magical […]
Cooking tacos de carnitas sous vide is extremely simple and possibly the best way of cooking pork shoulder in general. Moreover, cooking carnitas sous vide should be in your recipe arsenal if you are looking for a guaranteed crowd pleaser that just requires basically only 20 active minutes of your time. Of course, if you […]
That was a very long title btw… Let’s just dive into it: 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. […]
Hey guys! I have put together another quick sous vide article. This time is all about sous vide tri-tip! It might seem a bit daunting when you think about how long some of these sous vide recipes take to make but as you get familiar with the technique you will start seeing cooking in a […]
Hey guys, time for another easy dry-cured recipe with wonderful flavor and a ton of uses. I can’t wait to get this thing all golden crispy-ready to go with my sunnies. Let me start by saying that pancetta is very similar to bacon. Pancetta is made from the belly of a pig and dry-cured for […]