. sous vide . fermentation . dry curing .
Brined a la Thomas Keller sous vide turkey breast in mushroom butter sauce with pommes duchesse. I’m sure there were some veggies somewhere in there as well haha! This recipe is a bit more technical and time consuming but the results are worth the effort. Preparation is key… “meez” it up! Two Step Turkey (Recipe […]
I finally found some time to make classic puff pastry dough. Been extremely curious about it for a while, well, after tasting the results, this dough has to be the best combination between engineering and food making. Ah… the french, they sure know what they’re doing. I own Jacques Pepin’s “La Technique”, a beautiful book […]
Adapted from David Levobitz “Baked” Altoids Brownies: By the way, David Levobitz blog is an amazing resource for anyone interested in high end baking, cooking, and a good read. First reaction when i read this was, wtf. But it really isnt that crazy a concept, mint and chocolate, eggs… I’m just not a dessert person […]
These are things I’ve tried to put into practice in order to work faster in the kitchen: 1. prep before starting (mise en place) Cutting all the ingredients ahead of time, prepping herbs sachets, portioning birds, meats, peeling fruit, anything thats basically prep work and can be done ahead of time, measuring of ingredients, sharpening […]
I’ve been posting way too many fails lately, I have been trying way too many new things too, so not feeling terrible about it….yet! The best thing about failing in the kitchen is… knowing i dont own a restaurant. This trenzas de brioche recipe is one delicious thing I remember eating back in Venezuela, of […]
Thought I’d log a few new things when making this bread! which ended up in disaster (I’ve made many French bread loaves following what I had learned and had no problems, but changed a few variables around….I guess I will have to figure out what went wrong ), or go check out a successful recipe […]
In the search for the original empanada, the mom of all empanadas!, I turned to this Galician dish, something I had when i was like 5 and I can still remember the experience, yes, an awesome one i meant. It’s like this baked steak sandwich (or tuna or chicken or just bell peppers, in either […]
this recipe yields a silky and smooth cheese sauce of your favorite cheddar cheese, or goat cheese, or pretty much any cheese…. or does it? experimentation should help us determine that, but this is a pretty good start: 140g cheddar 130g whole milk 5.5g sodium citrate Tried this from the mac&cheese recipe posted on the […]
This one is fun to do. I started by digging through my freezer and found some old frozen carcasses of chicken, some roasted, some uncooked, I figured I’d make stock. Found some veggies in my fridge, onion, some carrots, celery, 5 cloves of garlic, I chopped these very coarsely, actually, onion only in half, carrots […]
So I didn’t give up, and it paid off this time. Last time the result was not a total disaster, but it needed a huge improvement, specially in the texture of it, too dense, crust too hard, so I’m giving it another go here with a much lighter recipe, only 10:1 flour to butter, not […]