. sous vide . fermentation . dry curing .
Japanese chiles are similar to Arbol chiles but milder. I figured they would make a great hot sauce to have around (a little milder compared to what I usually have in stock) and I took the opportunity to introduce a new step (more like a variation of a step) in the process that would help […]
Let me say hi first. It’s been a while since I last added an entry on my blog. I have been bogged down by a recent leg injury that limited my mobility a bit. Still bothers me. It will most likely require surgery according to one of the 5 doctors I saw. It’s a minor procedure […]
This is just a quick and simple fish cake recipe that I have been meaning to post for a while. It’s been sitting in my draft folder with a bunch of other recipes and articles. #bloggerlife. I used Harina Pan to bring it all together. I love this ground pre-cooked coarse corn flour. It’s ready to […]
A sharp knife. When I travel for long periods of time I travel with my knives. Not my favorite knives. Those I leave at home (in case my bags get lost) but I do have a knife bag that comes with me. I also bring one of my immersion circulators and I few other things. […]
This is a really popular cut for dry-curing and a personal favorite. I know there’s some mysticism (sometimes a negative aura) surrounding dry-curing meat at home, as in that it might be dangerous, unsafe. I felt that way once and getting over the fear of screwing up or eating something that would make me sick […]
Yep, review time. This time I got the opportunity to test this cool smoker box from the cavetools guys. I didn’t have time to do a recipe as part of the review so this is going to be about my experience with using the product but before we begin I need to clarify that I don’t own a charcoal grill […]
Hey guys, time for another easy dry-cured recipe with wonderful flavor and a ton of uses. I can’t wait to get this thing all golden crispy-ready to go with my sunnies. Let me start by saying that pancetta is very similar to bacon. Pancetta is made from the belly of a pig and dry-cured for […]
If you know how to cook a pork shoulder I’m sure you have a ton of friends. This piece of meat and I go way back to the time when I was, for whatever reason, getting into cooking. It was a dish I really wanted to try. Roasting a pork shoulder at home (in my […]
Dry-cured pork loin is one of those fun projects but chances are you don’t have a cellar/basement or a curing chamber and neither do I so please don’t get discouraged and read on. I dry-cure pretty much everything in my closet. Dry-curing isn’t but the simple process of removing moisture from meat by letting it […]
This is hands-down my favorite way of cooking pork ribs. I wanted to keep this recipe as simple as possible to highlight both the cooking method and the fact that pork doesn’t need any help to taste amazing. I remember when I first started cooking sous vide. The idea of cooking something for 24 hours […]