. sous vide . fermentation . dry curing .
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 […]
Ok, this is more of a question than an informative post. I can’t remember where but recently I came across a simple cooking tip that somehow I had missed all these years. No, it’s not the one about vinegar and poaching eggs… although that one is cool too… this one could have come in handy a […]
By now you are probably aware of my steak and eggs obsession. Almost every weekend I make some variation of this american classic. Practice makes perfect? I hope so! Also, if you’ve been keeping up with this blog you are probably also aware of sous vide cooking being a common theme here. I love cooking sous vide, specially […]
Really quick post. Not really a recipe. I mean, the recipe is in the title if anything. Not much more to it other than mentioning that the golden brown crust came from flash frying the whole medallions in Ghee @ 450F for about 15 secs. I just wanted to log this to keep record since is probably the […]