. sous vide . fermentation . dry curing .
Alright, guys, its time for some more sous vide action even if it’s absolutely unnecessary or at least optional but I have never made duck confit any other way so there. And yes… today’s story begins with the famous French classic and ends with the famous Chinese classic. Why? why not. I don’t think I’ve […]
This is going to be a quick one. My last post from a few days ago is all about black garlic goodness. I think this paved the way for today’s post which is nothing more than just an example of how to use this black garlic compound butter in one of the most delicious ways: […]
For a blog that features recipes that sometimes take a very long time to make, having an article on black garlic makes nothing but sense. Read on! Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done! Please enter your Email: We never spam. You […]
It’s been a while since my last fermentation post on this blog but make no mistake, this house is full of LAB (lactic acid fermentation bacteria, the good guys) and stuff here ferments 24/7 … multiple projects going all at the same time… It’s a bit intense sometimes. I’m getting into fruit Lacto-fermentation now and […]
A few weeks ago the guys at The Wagyu Shop got in touch offered to send me a sample of their wagyu to try (yes, blogging can be pretty awesome sometimes). Ok, this is as cool as it gets for any food blogger who loves beef, especially one that has only had wagyu in his dreams, plus […]
One day I will write a post a week like I used to back in the old days but I’ve been busy and lacking writing stamina lately. I moved out of that dodgy hotel room months ago and rented an apartment in San Jose, near “smelly” Milpitas but not too close to the landfill-waste-whatever plant so […]
It’s been a while since I wrote about traditional comfort food and it has definitely been a while since I’ve made this dish. It’s hard to make this dish without thinking about Julia Child if you live in the US. I went through my Julia Child phase many years ago (not that she invented the […]
To answer this question real quick here: Yes it is. Now the point of today’s post is to disagree with someone’s opinion about cooking sous vide. I came across this article on The Guardian about sous vide cooking titled: Is it worth trying sous-vide at home? and I couldn’t wait to write down my thoughts on […]
I want to quickly go over tough cuts and how you can achieve something pretty unique using the sous vide method. I’m a medium-rare meat eater and although I love tough cuts cooked traditionally which in most cases requires temperatures nearing the boiling point, like in the case of braises and stews, there’s something magical […]
And….. I’m back! I know it’s been some time (feels like a lifetime) but I had to take care of a number of things before coming back to my blogging world, recharged and ready to continue sharing with you guys all my cooking. I moved out of LA and I’m currently in Sunnyvale, CA for […]