. sous vide . fermentation . dry curing .
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! Email We never spam. You should only be […]
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 […]