A few weeks ago, I was in contact with DryBagSteak. It’s an American company who developed a way for the civilian cook to dry age beef at home, thus saving loads of money as store bought dry aged meat is quite expensive. I asked them if I could try their technology and they kindly accepted. [...]
I love tongue, ox tongue that is. I particularly like the cured pressed tongue. I buy it every time I find it. Last Saturday I was shopping at Waitrose and stumbled upon an already salted ox tongue vacuum packed. I didn’t hesitate one second and bought it. There’s various recipes of pressed tongue and they [...]
Beef short ribs are often used as an example of what can be achieved with sous vide cooking and a couple of days ago, I actually understood why. Last Saturday I picked up a couple of short ribs at my butcher. Usually I braise them at low heat for a rather long time in my [...]
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