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Sous Vide Soy Sauce Cornish Hen.

Alright, it’s almost midnight on Dec 31. Time to wrap it up for the year 2019. I figured I’d cook something completely different from what I usually cook during the holidays. Don’t ask me how I ended up with this choice (drunken internet browsing for sure) but I’m extremely happy I did and to be absolutely honest I had some serious reservations regarding this dish (I thought it was going to be a…

Sous Vide Smoked Pork Shoulder

I’ve spent most of my evening fixing interface issues on my blog and have finally added a search box on my top menu. I didn’t wanna do it this way because there’s already a search box right next door if you look at my site on a desktop but there’s no other way to do it unless I dive in a start coding css, html, java (I rather somebody shoot me in the face first, especially on this laptop.. the…

Sous Vide Duck “Confit” Dumplings

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 ever bought a duck in my time in the US but did when I lived in Vancouver frequently because…

Sous Vide NY Steak and Black Garlic Butter.

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: Over a perfectly cooked steak.

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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! (more…)

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 Noma is to blame. Their book on fermentation is amazing and simple…. like any…

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. 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 no funkiness around here (yeah… San Jose is an interesting place). Loving it though. Loving the top floor…

It’s been a while since I wrote about traditional comfort food and it has definitely been a while since I’ve made this dish. It’s hard to make this dish without thinking about Julia Child if you live in the US. I went through my Julia Child phase many years ago (not that she invented the dish but she made it popular here, like really really popular), cooked many of her recipes and my love for her…

Is it worth trying sous-vide at home?

To answer this question real quick here: Yes it is.

Now the point of today’s post is to disagree with someone’s opinion about cooking sous vide. I came across this article on The Guardian about sous vide cooking titled: Is it worth trying sous-vide at home? and I couldn’t wait to write down my thought on the matter. No pics this time guys, sorry about that. Here we go. (more…)

Unbelievable Medium Rare Chuck Roast Sous Vide 48h@55C

I want to quickly go over tough cuts and how you can achieve something pretty unique using the sous vide method. I’m a medium-rare meat eater and although I love tough cuts cooked traditionally which in most cases requires temperatures nearing the boiling point, like in the case of braises and stews, there’s something magical about a tough cut served medium rare, juicy and extremely tender. If…

Sous Vide Scallops, Cauliflower and Brown Butter Tahini Sauce.

And….. I’m back! I know it’s been some time (feels like a lifetime) but I had to take care of a number of things before coming back to my blogging world, recharged and ready to continue sharing with you guys all my cooking. I moved out of LA and I’m currently in Sunnyvale, CA for work, staying in a hotel (I seem to be living in hotels all the time but I can assure you I’m not running away from…

Review: CaveTools Heat Resistant Cooking Gloves

Hey guys, time for another quick review. The CaveTools guys sent me a pair of these really cool heat-resistant cooking gloves for testing. I have to admit I don’t own a grill right now and to be fair these gloves are better suited for the BBQ fans but they do have a place in the home kitchen if you do a ton of baking and/or oven roasting like I do.  (more…)

Whole Sous Vide Roasted Chicken 70C 3h

This is not the most common way of roasting a chicken but is definitely one of my favorites although I save it mostly for special occasions. Just because it does take extra time and extra effort that a traditionally roasted chicken wouldn’t require. What’s the point of going through all this extra effort just to roast a chicken you may ask. Well, the point is juiciness. Why cook anything sous…

Tacos de Carnitas Sous Vide 60C 12h

Cooking tacos de carnitas sous vide is extremely simple and possibly the best way of cooking pork shoulder in general. More over, cooking carnitas sous vide should be in your recipe arsenal if you are looking for a guaranteed crowd pleaser that just requires basically only 20 active minutes of your time. Of course, if you want to cook that pork shoulder traditionally, that’s totally up to you (I…

Sous Vide New York Steak @50C 6h : Blistered Shishito Peppers and Roasted Fermented Garlic

That was a very long title btw… Let’s just dive into it:

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Making Fermented Pickles at Home

Making pickles at home (of any kind) is extremely simple and if you haven’t tried it then it might make sense to start with an easy yet classic recipe. Pickled cucumbers are normally called simply pickles but there are all sort fo pickles or pickled things. Anyways, semantics aside, in order to ferment cucumbers you need 4 basic components: Water, salt, flavorings and of course cucumbers, and the…