I was away for a while, I’m quite busy at work these last few weeks and it’s going to be more hectic for me for the next 3 or 4 weeks. I’m not gone though. I received quite a few of messages of readers thinking that I just disappeared, rest assured that as soon as [...]
As a Frenchman, there’s one thing I like more than anything. Confit duck legs (Confit de canard in French). The problem is that leaving in London it is very difficult to get hold of, or when you manage to find it, it’s so expensive it’s not even funny. In France Confit de canard grows on [...]
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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