. sous vide . fermentation . dry curing .
Exactly… what the hell would you do with that leftover turkey stock that took 6 hours to make, quarts of it, only to end up using a few cups to make some gravy or some reduced sauce for turkey dinner…. it’s been sitting in the freezer since until tonight! No more! iIt has been repurposed… […]
Tonight I had some cooked crawfish I bought at the supermarket and by that I mean I bought them already cooked. I haven’t had crawfish before, and as it very frequently happens, I ended up eating whatever new thing I try. They are quite addictive actually, they tasted nothing like shrimps, if anything, their taste […]
Do not stop reading after this off-putting title. Microwaving food has a pretty bad rep, but just because it is associated with heating up frozen dinners, popping corn kernels, making mostly everything put in them soggy or rubbery and on top of that, the evil magnetron that lurks inside produces deadly radiation, it really doesnt […]
Basic Milk Bread. This has to be the signature bread of some country, I have no idea, but it is incredibly good! I know (because I’ve been reading) milk bread is done in many different places, with different ratios in ingredients and different methodologies. I used a french bread recipe and instead of water, used […]
Spanish tapas classic! Ingredients: 180g eggs (about 3 large eggs) 180g small dice russet potatoes 3/4 tsp onion powder 1/4 tsp black pepper (optional) 1/2 tsp garlic powder (optional) 1/2 tsp oregano flakes (optional) 3/4 tsp Kosher salt 1 tbsp of extra virgin olive oil. Method: Add dice potatoes to a small sauce pan, add […]
I had to post about this stuffed roll again, because it’s so awesome, I just have to, so… using leftover dough from the Trenzas de Brioche recipe, I made this during Thanksgiving day before the turkey madness started. I still think this brioche stuffed roll was the best dish that day, and it was the […]
Beer and Bread. How cool is this!? My first beer-fermented-poolish bread! Poolish: 75g bread flour 75g Blue Moon witbier beer (lukewarm) 1/2 packet of highly active yeast Let ferment for 5 hours (should try overnight though) NOTE: A poolish semidry mixture will favor lactic acid formation giving the bread more of a milk-like taste. A […]
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 for […]
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 […]