. sous vide . fermentation . dry curing .
For a blog that features recipes that sometimes take a very long time to make, having an article on black garlic makes nothing but sense. Read on! Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done! Please enter your Email: We never spam. You […]
It’s been a while since my last fermentation post on this blog but make no mistake, this house is full of LAB (lactic acid fermentation bacteria, the good guys) and stuff here ferments 24/7 … multiple projects going all at the same time… It’s a bit intense sometimes. I’m getting into fruit Lacto-fermentation now and […]
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 […]
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! Please enter your Email: We never spam. You should only be getting updates when new content is posted on the site. We also […]
Making fermented pickles at home (of any kind) is extremely simple and if you haven’t tried it then it might make sense to start with an easy yet classic recipe. Pickled cucumbers are normally called simply pickles but there are all sort fo pickles or pickled things. Anyways, semantics aside, in order to ferment cucumbers […]
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! 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’ve always been more drawn to cooking things that take a longer time to make. There’s something really soothing and therapeutic about it not to mention the amplified feeling of accomplishment and the reward at the end of a long cook. Whether you’re slow cooking, sous vide’ing, BBQing, dry curing, aging or fermenting, time plays […]