. sous vide . fermentation . dry curing .
I like it when the ingredients drive the recipe. I found these beautiful short ribs at the store and immediately dropped whatever cooking plans I had previously. I picked a few more things for the wine reduction as well. 72 hours later, I picked the rest of the ingredients, like the garnishes and such. After […]
I’ve posted about beef bourguignon in the past, but for the last couple of weeks I’ve been thinking of trying a different approach. Since this sous vide-meat kick doesn’t seem to end, I figured I’d try something fun. Making it sous vide. I was curious to see how this would turn out. I had to rearrange […]
Finally back with another recipe. It’s taking me forever to edit photos and put together a post these days, must be the lethargy that comes with the summer heat! It is the first day of summer and I want to start this season with one simple lamb dish, some tomatoes, some carrots, cucumbers, and a […]
Browning and degalzing, that’s the name of the game, to develop complex rich flavors in every step of the process. The order in which components are browned is not important, all the components will end up in the same pot and cook slowly for a couple of hours, thats where depth and complexity will be […]