. sous vide . fermentation . dry curing .
The correct title for this post should have been “Salting Meats for Traditional Cooking Methods Especially if a Golden Crust is Part of the Plan” but who’s gonna google that and land here? I literally just spent 30 minutes trying to title this article and that’s because something as simple as adding salt to food […]
A few weeks ago the guys at The Wagyu Shop got in touch offered to send me a sample of their wagyu to try (yes, blogging can be pretty awesome sometimes). Ok, this is as cool as it gets for any food blogger who loves beef, especially one that has only had wagyu in his dreams, plus […]
Hey guys! hope everybody is doing great! I can’t sleep for whatever reason so instead, I’ll write about food… again. It’s 4:30AM btw and today’s victim is the pork chop. Ah! perfect candidate for sous vide cooking especially when you find the really thick ones. I mean these guys here were almost 2 inches! (all […]
You might remember 2 years ago when I posted my first no-knead bread article. I was happy-ish with the result but the bread wasn’t as airy as I would have hoped even though I had done everything right… or had I? Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what […]
Not the first time this has been featured on this blog but why not blog about it again. This has to be one of the most underrated preparations of all time. I’m almost inclined to suggest it might be better than leaner tenderer cuts like loin meat. The process is long. It takes about a week to […]
I chose the wrong time of the year to roast a 15-pound pork shoulder for sure. The heat wave that’s hitting southern California right now probably contributed to the amazing quality of the crackling I got. I mean, it is HOT and DRY in here! But that didn’t stop me. I wanted to make pork tamales really […]