. sous vide . fermentation . dry curing .
So you think you can cook? I don’t mean to deter you from that cooking obsession thing we’re all too familiar with (quite the opposite) but omelette-making is a true test for any cook. Tortilla española is not exactly an omelet but similar enough and the skill set is the same basically. I’ll admit I have messed up […]
If there is such thing as purpose in life, the purpose in the life of chicken would definitely be becoming fried chicken. Hmmm, that was probably a bit harsh, but hey, it’s my honest assessment of what happened to most chickens I’ve met. If you like eating chicken, fried chicken is one of the most delicious things […]
This will be another quick post for there is nothing complicated about cooking sous vide. Flank steak has a wonderful texture and flavour. Bison flank steak is probably more tender and more delicate in flavour as well. I rolled up the flank steak and tied it up like a small roast. Then cooked it sous […]
I’ll go over this quickly, because I don’t want to forget how to put this dish together while the experience is still fresh in my head. I will add that salmon prepared this way easily rose to number 1 in my short list of salmon preparations that I love. Wanna get more sous-vide cooking guides […]
This is a quick one. Two main ingredients. Eggs and Steak. There were other components on the plate but I chose to leave those out and focus on what I thought mattered… my devoted consistent passion for steak and eggs. Specially eggs. This blog is no stranger to steak and eggs in fact, one of my […]
Ah, the lovely egg. Wait… the lovely 7 minute egg. Yes… Borderline soft-boiled. Borderline perfection. Soft-boiled egg is perfection. But not because of its imperfect status it means it isn’t perfect for perfection in cooking is borderline subjective too. 7 minutes in boiling water is probably as far as I would ever go about cooking a room […]
Pisto for those who don’t know what it is… it’s not a weapon, let’s start there. It’s not pesto either (although the french make pistou which is basically pesto). Ok, pisto is more closely related to ratatouille. It’s pretty much the same ingredients and preparation process and just like anything else, there are ton of […]
The summer pasta kick hasn’t stopped. My supply of homemade bacon keeps on giving. This bacon by the way, for those of you who haven’t been heard, was made with the belly of a pig featured in my butchering lesson post. Yes! I attended a butchering lesson and I have pork meat in my freezer to […]
Not the first time this has been featured on this blog but why not blog about it again. This has to be one of the most underrated preparations of all time. I’m almost inclined to suggest it might be better than leaner tenderer cuts like loin meat. The process is long. It takes about a week to […]
Ok, yes, I got extremely lazy this time and chose the easy way out. Pork meat already marinaded… as in.. the marinade sits in the pack with the raw pork… roll your eyes all you want but it looked like heaven to me. I haven’t done this in at least 10 years. I remember back in […]