Clik here to view.
Rapid Pickling and Infusions
The history of pickling began almost 4000 years ago using cucumbers. Also known as brining, it is a process of preserving food using a salt solution, or marinating, then storing in an acidic...
View ArticleClik here to view.
Blackened Beef Short Ribs
Most of the time when we cook short ribs, it’s usually as a braised item. Whether we cook them in there own juices at low heat, we sous-vide them over night, or we pressure cook them; we are basically...
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“Tomato” skins
Among other staple ingredients, tomato concasse has been part of my every day mis en place list since I walked into a professional kitchen. These few ingredients may be olive oil, sliced shallots,...
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Foie Gras Terrine w/ Golden Raisin Puree-TGRWT #22
With all the controversy in California and it’s ban on the production and sale of foie gras, I figured what better way to use raisins for this round of TGWRT #22. According to the foodpairing chart, I...
View ArticleClik here to view.
Rapid Pickling and Infusions
The history of pickling began almost 4000 years ago using cucumbers. Also known as brining, it is a process of preserving food using a salt solution, or marinating, then storing in an acidic...
View ArticleClik here to view.
Blackened Beef Short Ribs
Most of the time when we cook short ribs, it’s usually as a braised item. Whether we cook them in there own juices at low heat, we sous-vide them over night, or we pressure cook them; we are basically...
View ArticleClik here to view.
“Tomato” skins
Among other staple ingredients, tomato concasse has been part of my every day mis en place list since I walked into a professional kitchen. These few ingredients may be olive oil, sliced shallots,...
View Article
