. sous vide . fermentation . dry curing .
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 […]
Basic Milk Bread. This has to be the signature bread of some country, I have no idea, but it is incredibly good! I know (because I’ve been reading) milk bread is done in many different places, with different ratios in ingredients and different methodologies. I used a french bread recipe and instead of water, used […]
Spanish tapas classic! Ingredients: 180g eggs (about 3 large eggs) 180g small dice russet potatoes 3/4 tsp onion powder 1/4 tsp black pepper (optional) 1/2 tsp garlic powder (optional) 1/2 tsp oregano flakes (optional) 3/4 tsp Kosher salt 1 tbsp of extra virgin olive oil. Method: Add dice potatoes to a small sauce pan, add […]
I had to post about this stuffed roll again, because it’s so awesome, I just have to, so… using leftover dough from the Trenzas de Brioche recipe, I made this during Thanksgiving day before the turkey madness started. I still think this brioche stuffed roll was the best dish that day, and it was the […]
Beer and Bread. How cool is this!? My first beer-fermented-poolish bread! Poolish: 75g bread flour 75g Blue Moon witbier beer (lukewarm) 1/2 packet of highly active yeast Let ferment for 5 hours (should try overnight though) NOTE: A poolish semidry mixture will favor lactic acid formation giving the bread more of a milk-like taste. A […]
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 for […]
I finally found some time to make classic puff pastry dough. Been extremely curious about it for a while, well, after tasting the results, this dough has to be the best combination between engineering and food making. Ah… the french, they sure know what they’re doing. I own Jacques Pepin’s “La Technique”, a beautiful book […]
Adapted from David Levobitz “Baked” Altoids Brownies: By the way, David Levobitz blog is an amazing resource for anyone interested in high end baking, cooking, and a good read. First reaction when i read this was, wtf. But it really isnt that crazy a concept, mint and chocolate, eggs… I’m just not a dessert person […]
I’ve been posting way too many fails lately, I have been trying way too many new things too, so not feeling terrible about it….yet! The best thing about failing in the kitchen is… knowing i dont own a restaurant. This trenzas de brioche recipe is one delicious thing I remember eating back in Venezuela, of […]
Thought I’d log a few new things when making this bread! which ended up in disaster (I’ve made many French bread loaves following what I had learned and had no problems, but changed a few variables around….I guess I will have to figure out what went wrong ), or go check out a successful recipe […]