. sous vide . fermentation . dry curing .
Delicious first course if you like anchovies, I get it, their taste is strong, lots of character, condensed ocean flavor almost, I think if handled judiciously they can be an awesome weapon in your kitchen, and like anything good, best in small doses, right? The flavor of anchovies can be tamed by soaking them in […]
Arepas are extremely popular in Venezuela, they tend to replace bread at the table, like say what mexican tortillas would be, eaten any time of the day, stuffed with pretty much anything you can think of, as main a dish or side. Different countries call it different names. More commonly know in the US by […]
I’ve been playing with flour and butter for some time now. I had recently attempted a take on blue cheese and raisins gougères, it was quite a disaster honestly, don’t tell anyone. What you can tell everyone is that boiling some water, melting some butter and adding some flour while stirring really really fast can […]
I’ve been meaning to write more on sous vide for a long while, fish and poultry mostly, but have yet to test tougher protein and longer cooking times. When it comes to cooking sous vide, owning a vacuum sealer is pretty convenient and standard practice but not an absolute requirement. I own a VacMaster vp112 […]
Still on the Big Island. A few nights ago I almost lost my fingertips, nope, not due to a kitchen disaster, something much cooler, night diving with manta rays on the west coast, the surge was so strong that holding on to rocks at the bottom was pretty pointless, must be how little veggie bits […]
I’m still out on vacation but today is my day off… from exploring my surroundings that is, I don’t want to get in the car again today, yesterday I spent most of the day driving (12 hours) and as beautiful as it was and as great as my rental car is, I need one day […]
Finally I’m taking a little break from work which has been crazy, (by mistake I published this post password protected the first time, I’ve republished correctly this time, apologies to those who are email subscribers, yep, all 3 of you!) anyways… yes, work has been crazy so I’m taking a break from that and taking […]
Ok, it’s been probably 2 weeks without posting a thing… actually what I’m posting tonight I made a few days ago but never had the chance to document it, luckily it got better spending some fridge time which tends to happen with rich complex flavors. Work has been taking up all of my time and […]
I don’t know much about making desserts, I really gotta work on that, the thing is, I’m not crazy about sugar either, not a huge fan of chocolate unless it is nicely sweetened, I do love ice creams, sorbets, sherbets, and custards, and most definitely flan which is basically a custard. Making it is pretty […]
Duck fat… I had this plan all worked out when I woke up today, I was going to make duck breasts, paired with some sort of wine reduction… by the time I was finished with groceries I had picked up all kinds of things, but no duck, I couldn’t find any, I did find great […]