. sous vide . fermentation . dry curing .
I love rice and I love seafood. Let’s just say it was about time we made some paella here at that other cooking blog. 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 […]
This taco might be a bit different from your usual asada taco but amazing nonetheless and if you love meat and you love tacos and you love sous vide cooking… then, yes, you must try this. By definition, most asada tacos feature carne asada which is grilled or pan-seared skirt or flank steak. I didn’t have […]
This should be a pretty quick one guys. As you know, brining is one of my things. I’m hoping to write a whole post about brining in depth (no pun intended) soon. Today let’s keep it simple. Just grab a beautiful round tip (you probably just want a portion of it, they can be big) […]
Yep… hot sauce making has taken over my life and so has fermentation. If you haven’t tried either and are hesitant well… put that hesitation aside and dive in. In my opinion, fermented hot sauces are superior in taste to their vinegar-acidified counterparts. There’s that extra complexity in the flavor that just can’t be described. And I’m not […]
One important fact, at least important to me: This is the 4th taco post on this blog which could possibly be interpreted as a lack of interest in the subject. Quite the opposite. Tacos are a pretty standard in my daily diet, especially recently. I love them. As you know, they’re easy to make and there are […]
Making mayo at home is one of those practices that have fallen out of fashion. The whole raw egg/salmonella thing can be intimidating but it’s pretty easy to find pasteurized eggs in groceries stores. If you can’t find them you could still pasteurize them at home but it will require sous vide gear. If you’re […]
Venezuelans like their tender cuts of beef lean and medium rare. No fancy seasonings or brines, etc… just salt, maybe pepper. A great golden crust is a must and that’s pretty much it. When it comes to side dishes… delicious fried yucca is pretty common and so are a few fresh sauces. We like guacamoles […]
I love lacto-fermented vegetables. Homemade sauerkraut and kimchi are fun to make and one of the first things I got into when I started this cooking blog. Along with bread making, vegetable fermentation has always been fascinating to me. Recently I’ve started experimenting with a broader spectrum of vegetables, spices, seasonings… the combinations are endless and the flavor […]
If you’ve ever cooked pork loin this way you know it makes a terrific cold-cut. It also makes me wish I owned one of those fancy meat slicers. Since it’s cooked sous vide it’s extremely juicy. Some of that juiciness comes from gelatine/collagen so in order to get extreme juiciness you probably wanna apply some heat. […]
I’ve been wanting to post about this for a while and finally, today found the time and the willpower. This time I decided to photograph it instead of eating it before I could grab my camera. Beef stews are quite possibly my all-time favorite thing to cook/eat/stare-at during cold days and I’m documenting this recipe just […]