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. [...]
My sister, who’s a great cook decided to join me on this blog and to contribute recipes from time to time. She’s starting today with her signature dish, a Shepherd’s pie filled with Duck confit. I actually call it shepherd’s pie, but it’s more of an upgrade of a french dish called “hachis Parmentier” (Antoine [...]
As I said in the previous post that I just finished writing, I was cooking a beef brisket sous vide for 48 hours.The temp I used, 62°C which is a completely acceptable temp for this kind of meat was coming from Douglas Baldwin’s “Practical guide to sous vide cooking” he’s talking of 64°C, because I [...]
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