. sous vide . fermentation . dry curing .
Sandwich making qualifies as cooking, right? I would think so. Some sandwiches aren’t even easy to make, but most are pretty much achievable with knowing extremely basic cooking skills. As kids, many of us tried our cooking artistry making simple sandwiches. If we include the making of the bread, then the level of complexity goes […]
I know… still, tomatoes and salad and grilling season out there and today’s post could be a holiday meal. I personally think that delicious food like slow roasted meats should be more common throughout the year if we love them so much. Specially because they are so easy to make and the only thing deterring […]
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 […]
This presentation can be a bit shocking or lacking refinement to some, although I really hope not. It is very rustic (not primal, come one!) and certainly a bit out of fashion maybe? (not in many countries!) but I really like eating fish this way sometimes. It too keeps me in touch with the fact […]
Nothing like staying in bed on a saturday morning for a bit longer, just a bit longer, specially after friday drinks. What’s better is having breakfast in bed and what would be even better, being able to go back to sleep for another couple hours right after. Enough wishful thinking, but my sleeping in I […]
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 […]
Extremely straight forward wet cured pork recipe. I used a beautiful pork loin I found at the market, and I had frozen marjoram that’s been patiently waiting in my freezer to find a friend. So here is a quick guide for curing 1 pound of pork loin. Or check out a much more in detail […]
It might not look like much. It is one of my favorite things to eat. It does take hard work to make. So many different cooking techniques at play, hallacas are worth the effort and time, I love this christmas venezuelan classic, I could make it more often if I had the time, but it […]
Tools you’ll need: 1 carving knife, SHARP Blender Big cutting board for trimming and seasoning the shoulder. Roasting rack and a roasting pan to collect drippings. Oven, heated to 500F. Ingredients: Whole pork shoulder, bone in preferably. It’s about 20 pounds. A few sprigs of rosemary and thyme. Use only leaves. 6 garlic cloves 30g […]