. sous vide . fermentation . dry curing .
I might be in over my head when it comes to food science (definitely am), but I will give it my best shot here. What do I have to lose? 4 eggs? that’s worth the risk. We’re going to get down and dirty with this salt-effect-on-eggs business. Please read and don’t make me “begg” yah! […]
Leaving even a crockpot alone in my apartment freaks me out. The idea of something generating heat and being unattended at the same time is a bit unsettling and has never happened under my watch. I don’t even own a crockpot, but I have an immersion circulator which I’ve used quite a bit but never […]
I’ve been meaning to write more on sous vide for a long while, fish and poultry mostly, but have yet to test tougher protein and longer cooking times. When it comes to cooking sous vide, owning a vacuum sealer is pretty convenient and standard practice but not an absolute requirement. I own a VacMaster vp112 […]