. sous vide . fermentation . dry curing .
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, […]
Not really new. Bought it second hand on eBay 🙂 Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done! Email We never spam. You should only be getting updates when new content is posted on the site. We also respect your privacy. We don’t […]
Simple recipes. Look up. Turned out really good. Boil for 1 hour in pressure cooker. Just water, no stock. Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done! Email We never spam. You should only be getting updates when new content is posted on […]
the real mozzarella calls for thermophilic culture and no citric acid. acidity develops in the fridge over a 24 hour period. curds should melt at 170f Using veggie rennet.., not sure if it’s still proper cheese but that’s all I could find in the store. 1 gallon of whole milk (I should try non homogenized […]
And finally, I ruined my IC. In a stupid attempt at making cheese at home. The coils heated the milk to 70 degrees Celsius and the temperature around the coils was hot enough to burn the solids in the milk and create a crust that caused them to overheat and fry. Wanna get more sous-vide […]