. sous vide . fermentation . dry curing .
I roast a chicken every other week on average. I’ve tried many different techniques and many different combinations and it’s hard for me to choose one method over another. Sous vide equipment aside (which yields the juiciest of chickens, sous vide cooking is almost cheating, seriously), the oven can do a pretty good job as well […]
So the other day, I saw some beautiful duck breasts at the store and decided to have that for dinner. I’ve been fermenting lettuce at home… and if you’ve been reading some of the previous posts, lettuce has been featured as well. So with the leftovers, I decided to make a batch of “kimchi”, I […]
I don’t know how to speak or read french but I want to learn it. I know poulet means chicken. I also know that I adapted this recipe from The Modernist Cuisine books. Probably one of the few full recipes in the whole series that didn’t require special equipment like a laser cutter… (sure, an […]
Nothing more soothing and relaxing than roasting a chicken, right? throw the thing in the oven, when house smells of goodness, 45 minutes later, remove and a marvelous deep golden browned chicken graces the dinner table with its presence. But it isn’t that simple, is it? Chickens and ovens are in my opinion a terrible […]
Beer Can Roasted Chicken. This is a subject I’ve been meaning to write about for a long time. Roasting a chicken. Roasting a whole bird poses some challenges. Trying to get the right part of the chicken to cook at the right temperature is nearly impossibly as whole. The easy way out and more precise approach […]
My first time cooking for a a fellow blogger’s project. Last night I prepped this dish as a submission for a fun cooking project at stefangourmet.com, with a few restrictions, this cooking challenge was very attractive, it forced me to leave my comfort zone and try some new flavors and explore chinese cuisine a bit. Base […]
Quick appetizer! but you must control that oven at all cost! carry over heat is hard to tame, and the formulas and mind numbing pages and pages of how heat travels through food are very hard to grasp, at least for me. Nothing like testing and trying and taking notes and trying again and learning […]
I’ve been meaning to write more on sous vide for a long while, fish and poultry mostly, but have yet to test tougher protein and longer cooking times. When it comes to cooking sous vide, owning a vacuum sealer is pretty convenient and standard practice but not an absolute requirement. I own a VacMaster vp112 […]
Ok, it’s been probably 2 weeks without posting a thing… actually what I’m posting tonight I made a few days ago but never had the chance to document it, luckily it got better spending some fridge time which tends to happen with rich complex flavors. Work has been taking up all of my time and […]
Duck fat… I had this plan all worked out when I woke up today, I was going to make duck breasts, paired with some sort of wine reduction… by the time I was finished with groceries I had picked up all kinds of things, but no duck, I couldn’t find any, I did find great […]