. sous vide . fermentation . dry curing .
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! Please enter your Email: We never spam. You should only be getting updates when new content is posted on the site. We also respect your […]
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! Please enter your Email: We never spam. You should only be getting updates when new content […]
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 […]
Here are some pics of the first immersion circulator I ever used. Built it form scratch based off a DIY project by Scott Heimendinger feature on his blog seattlefoodgeek.com Ever since I built it, I’ve been introduced to a new understanding of how heat affects foods. Best 75 bucks I’ve spent. If you wanna […]
Sodium alginate and calcium chloride. Basic spherification. Amount of alginate was too high, need to test with half the percentage, I think I went up to 2% Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done! Please enter your Email: We never spam. You […]
http://en.wikipedia.org/wiki/Arepa The process of making arepas is super easy. I have yet to measure the water to flour ratio, I always add water bit by bit until I hit the right consistency. My guess is one cup of flour one cup of water. Corn flour absorbs so much water. I’ve been seasoning them with salt […]