. sous vide . fermentation . dry curing .
Yep… hot sauce making has taken over my life and so has fermentation. If you haven’t tried either and are hesitant well… put that hesitation aside and dive in. In my opinion, fermented hot sauces are superior in taste to their vinegar-acidified counterparts. There’s that extra complexity in the flavor that just can’t be described. And I’m not […]
One important fact, at least important to me: This is the 4th taco post on this blog which could possibly be interpreted as a lack of interest in the subject. Quite the opposite. Tacos are a pretty standard in my daily diet, especially recently. I love them. As you know, they’re easy to make and there are […]
Making mayo at home is one of those practices that have fallen out of fashion. The whole raw egg/salmonella thing can be intimidating but it’s pretty easy to find pasteurized eggs in groceries stores. If you can’t find them you could still pasteurize them at home but it will require sous vide gear. If you’re […]
I haven’t reviewed many products on my blog but I’m always happy to do it, specially if they’re closely related to my cooking. Sous vide cooking can be daunting specially if you have never done it. It requires gear which isn’t necessarily cheap. Immersion circulators are becoming more affordable these days but still are in […]
Yikes! that was a long post title! I always struggle with post titles. I wanna summarize what the post is about and not come off entirely lame yet pay attention to SEO hocus-pocus, etc.. but you be the judge. Now, if you don’t care for that sorta thing, I mean, blog post titles… and you want to […]
Venezuelans like their tender cuts of beef lean and medium rare. No fancy seasonings or brines, etc… just salt, maybe pepper. A great golden crust is a must and that’s pretty much it. When it comes to side dishes… delicious fried yucca is pretty common and so are a few fresh sauces. We like guacamoles […]
I love lacto-fermented vegetables. Homemade sauerkraut and kimchi are fun to make and one of the first things I got into when I started this cooking blog. Along with bread making, vegetable fermentation has always been fascinating to me. Recently I’ve started experimenting with a broader spectrum of vegetables, spices, seasonings… the combinations are endless and the flavor […]
I haven’t found a lot of information on the matter. Seems a bit odd considering how much importance people give to the “cook until juices run clear” rule in a time when sous vide cooking is becoming more popular but maybe that’s just me not crawling the web more thoroughly. If you’ve seen any good source of info let me […]
If you’ve ever cooked pork loin this way you know it makes a terrific cold-cut. It also makes me wish I owned one of those fancy meat slicers. Since it’s cooked sous vide it’s extremely juicy. Some of that juiciness comes from gelatine/collagen so in order to get extreme juiciness you probably wanna apply some heat. […]
I’ve been wanting to post about this for a while and finally, today found the time and the willpower. This time I decided to photograph it instead of eating it before I could grab my camera. Beef stews are quite possibly my all-time favorite thing to cook/eat/stare-at during cold days and I’m documenting this recipe just […]