My second go at modernist immersion cooking, I decided attempting an herbed and de-boned chicken. Two hours in the pot at 149 degrees, followed by a quick crisping of the skin, and dinner was done. I was really happy with the taste. Moist throughout, it...
Originally from the island of Mauritius, Beesham Soogrim is a vegetarian chef and baker working in Holm, Sweden. We met on a Facebook forum for bakers and have been encouraging each others’ love of breads. I thought it would be nice to learn more about his craft...
Impulse shopper, I bought an Anova circulator sous vide cooker, then just let it sit and collect dust not quite sure of its potential. But with some new fennel pollen bought for a bread, I took a leap to modernist realm of cooking by way of pork belly porchetta. In...
Here's a quick meal, maybe an hour or two, at most. A meze menu: octopus grilled, babganoush, skordalia, naturally leavened Greek pita and some stuffed dolmas. Add Sicilian wine, and you're in for a fine dinner or lunch?
