. sous vide . fermentation . dry curing .
Browning and degalzing, that’s the name of the game, to develop complex rich flavors in every step of the process. The order in which components are browned is not important, all the components will end up in the same pot and cook slowly for a couple of hours, thats where depth and complexity will be […]
Simplest sauce ever.. and this method yields silky, no seed, no fuss tomato sauce! 1, 2 3… however many pounds of super ripe tomatoes you want to process! Make a cross cut on bottom of each tomato. make sure you remove any bruised areas that maybe too deteriorated. in a big stock pot with about […]
makes a nice and very light almost crumbly zucchini bread. the “twist”… pre pan roast the zucchini. 1.5 cups of all purpose flour 1 cup of pan roasted zucchini (grate and pan roast until reduced and nicely roasted on the golden side) 1.5 tsp baking soda 2 tsp lemon juice 2 eggs beaten 2 tbs […]
ralphs lentils half a bag small onion small carrot 2 stalks celery 1 tablespoon chicken stock paste 1/2 tablespoon cumin 1 teaspoon paprika 1 teaspoon tomato paste 5 small creamy potatos sliced 2 thick bacon strips develop flavor, brown bacon, deglaze, brown aromatics, roast lentils a bit too. add everything together but cover with enough […]
4 pound pork shoulder bone in it brine: 12 garlic cloves 1/2 cup kosher salt 1/4 sugar 3 celery stalks 2 Tbs rosemary 2 Tbs marjoram (maybe a little acidic component could be added like mustard or vinegar) brine for 24 to 48 hours in fridge. 30 mins 400f 2 hours 220f (if Millard reaction […]
3 cups of bread flour (not all purpose flour) 1.5 teaspoon instant yeast 1.5 teaspoon kosher salt 1.5 cups warm water Check adjusted bread recipe by weight units and a few tweaks in the process here! Check out some pretty useful bread making tips here! makes one big happy loaf mix ingredients well with […]
in no discernible order: 1. stretch test, after kneading, the dough should stretch without breaking. then it’s ready to let stand. Also google, window pane test for brioche breads, and more buttery pastry breads. 2. organic flour the best, there is gluten flour and bread flour, investigate 🙂 organic bread flour high gluten flour difference […]
Ingredients: 2 lbs beef for stew 1 bottle of cab 3 strips of thick bacon 2 onions 2 carrots 3 stalks of celery 10 white mushrooms chicken broth 5 garlic cloves cup of tomato sauce 2 tbs flour thyme parsley bay leaves salt pepper Process: it’s all about caramelization of the meat in batches, deglazing […]
this is a pretty simple recipe but I had a few flaws in the execution: ingredients: 10 U7 scallops bacon fat. brine in saline solution for 10 mins. pat dry. medium high heat. 3 mins per side until caramelized. mistake: should probably deglaze the pan between batches or switch to a stainless steel, less porous […]
4 pounds of good meat for roasting. I used twine to give it some shape. brine: half a cup of kosher salt half a cup sugar… could reduce this amount by %50 2 tablespoons garlic paste 3 green onions chopped and crushed 3 sprigs of rosemary, crushed. bring to a boil, chuck it. ziplock bag, […]