. sous vide . fermentation . dry curing .
Boneless Pork Center Loin Cut Sous Vide. I didn’t even want to eat this thing it looked so damn pretty. Awesome roast..well, a roast of sorts. Having to roast in the oven or on a grill is fun and I love it with all the inaccuracies involved, they still yield delicious results. In our 80F […]
I couldn’t resist the urge to pair a fat juicy pork chop with that beautiful salad from: The Things We Cook. Last week I wrote an article about this cookbook. If you missed it, check it out here! I love pork. I hated pork chops for the longest time. Dry meat, tough texture, like […]
Isn’t frosted flakes the best thing in the world? It has to be, followed closely by steak and eggs. I can’t think of a better breakfast treat. I love this stuff. I love rare meat and runny eggs… yep. This is basically what I did here today. My take on Steak and Eggs. Bloody sirloin tip, a […]
Grilling season is here. Deep frying season is also here, at least in my house. I just got a deep fryer. I can’t express how happy I am that I did. I should have done this years ago. I cook a lot of meat at home and I like a good sear on it. I usually rely […]
Sous Vide Cornish Hen? What the hell is a Cornish hen and why are they not more popular? At least not in the parts of North America I’ve been to, and that’s Los Angeles and Vancouver. The Cornish hen they sell at supermarkets is a hybrid chicken, a cross between two chicken species and I’m gonna guess […]
First post of 2015! I figured I’d start this year with a lamb recipe. Lamb season is not nearly there yet but I couldn’t wait, exciting times ahead! Anyways, I also wanted to make a dish that featured sous vide cooking for my friends at our dinner party 2 weeks ago. This recipe is inspired by […]
I like it when the ingredients drive the recipe. I found these beautiful short ribs at the store and immediately dropped whatever cooking plans I had previously. I picked a few more things for the wine reduction as well. 72 hours later, I picked the rest of the ingredients, like the garnishes and such. After […]
I’ve posted about beef bourguignon in the past, but for the last couple of weeks I’ve been thinking of trying a different approach. Since this sous vide-meat kick doesn’t seem to end, I figured I’d try something fun. Making it sous vide. I was curious to see how this would turn out. I had to rearrange […]
It’s been a few weeks since my last post. I’ve been working on a few recipes that need some fine tuning and definitely some planning for when it comes to plating. Some food can be plated easily, like pasta for example. This dish I’m working on is a pasta dish, but it does not look […]
Hey guys! Cold cuts, yeah! I love this stuff. Cold roast beef. Awesome. Top Sirloin makes a pretty damn good roast beef and.. add sous vide into the equation and you end up with super awesome. I’ve been meaning to do more sous vide cooking lately but I tend to get lazy.. the bag, the timing, […]