. sous vide . fermentation . dry curing .
I got into this stuff when I first started cooking. During those early garlic-confit days, I was reading a lot about French technique and was collecting a bunch of second-hand books which I would usually buy at Alibris (if you still read physical books and don’t care about buying new that’s a cool site to check out). […]
Here’s my take on quail scotch eggs. The recipe is rather simple but it does require some attention to cooking times unless you want to serve quail scotch rubber balls. I know it sounds kinda daunting deep-frying a hard-boiled egg, especially a tiny one like a quail egg but it isn’t that hard, like I said, […]
I rarely use this method for cooking steaks because I rarely get steaks that are thick enough for reverse searing to be worth my while but when I do I cook them sous vide and move on. Both methods (reverse sear and sous vide) are comparable to some degree. Both yield a great product. Both […]
I’ve talked about making fermented hot sauces in the past and I will continue to talk about it because it’s an awesome subject. If you love hot sauces and are the DIY type then this one is for you. Fermenting anything at home is extremely simple and that’s no different for making fermented sauces. I’ve […]
Food bloggers never screw up! I’ve spent years reading food blogs (exciting life I know) and I’ve fallen in love with so many. Perfect recipes and techniques and execution, not to mention picture-perfect dishes. It is rarely the case a blogger writes about failure but when it does happen it is so refreshing and for […]
Hey guys! I personally never heard of this appliance until the vacuvita guys contacted me to review it. Well, let’s be clear. This is not an appliance. It’s actually an integrated vacuum sealing solution that pretty much covers all of the home cook needs and will make your kitchen look like some sleek sci-fi future […]
Another quick and easy spatchcocked chicken recipe on the grill for those of you with gas grills at home that are interested in smoking foods. I did alter a few things from my previous cook and it paid off. First, I bought a V-shaped smoker box for my Weber grill and I got better performance […]
I just got into smoking (the cooking kind) and have been smoking foods for nearly 3 months now (since Aug 2017), briskets, round tips, chucks, and chicken. It’s really fun and when I get it right it is incredibly delicious. As time-consuming as it may be (not so much for chicken but definitely for tough […]
We have a strange heat wave impacting SoCal these last few days. It kinda comes and goes and I cannot wait till it’s finally over so I can officially welcome my favorite cooking season of the year and while I wait, here’s another asian inspired recipe that I wanted to document here and share with […]
Hey guys, here’s my humble version of takana fried rice. I’ve had this dish a number of times at Musha: A little Japanese restaurant not far from where I live in the Santa Monica area, LA. They serve traditional homemade style food, warm and cold dishes. The ambience is awesome and I really love that […]