. sous vide . fermentation . dry curing .
Alright, guys, its time for some more sous vide action even if it’s absolutely unnecessary or at least optional but I have never made duck confit any other way so there. And yes… today’s story begins with the famous French classic and ends with the famous Chinese classic. Why? why not. I don’t think I’ve […]
This is going to be a quick one. My last post from a few days ago is all about black garlic goodness. I think this paved the way for today’s post which is nothing more than just an example of how to use this black garlic compound butter in one of the most delicious ways: […]
For a blog that features recipes that sometimes take a very long time to make, having an article on black garlic makes nothing but sense. Read on! 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 […]
It’s been a while since my last fermentation post on this blog but make no mistake, this house is full of LAB (lactic acid fermentation bacteria, the good guys) and stuff here ferments 24/7 … multiple projects going all at the same time… It’s a bit intense sometimes. I’m getting into fruit Lacto-fermentation now and […]
One day I will write a post a week like I used to back in the old days but I’ve been busy and lacking writing stamina lately. I moved out of that dodgy hotel room months ago and rented an apartment in San Jose, near “smelly” Milpitas but not too close to the landfill-waste-whatever plant so […]
That was a very long title btw… Let’s just dive into it: 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 getting updates when new content is posted on the site. We also respect your privacy. […]
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. […]
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). […]
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 […]
Hey, guys, I’ve been gone for some time so a few updates: This cooking blog is not going away! (more annoying blog writing coming up! ) in fact, I just purchased a new theme and I’m planning the makeover to happen sometime this summer (northern hemisphere summer time). I’m also moving to a new apartment with much […]