Our cold smoked fried chicken has been a staple in our kitchen for years. We normally eat...
Year: 2014
For a moment, we can revel in happiness. Then back to work. There’s always room for improvement....
We had extra smoked beet water on hand. It had me thinking about bread. It also had...
We first started working with rare beef jus as a sauce for fish. This time we took...
Pie starts with a great crust. Aki made a batch of pie crust from Maximum Flavor: Recipes...
The biggest complaint we have had and heard about low-temperature cooked eggs is about the texture of...
We started with our no-knead brioche dough from Ideas in Food: Great Recipes and Why They Work....
During a workshop, we were asked about puffed kelp. The chef had seen a picture of a...
Injecting brine into ingredients expedites the process. When we use a syringe, we are able to ensure...
After cooking and chilling the pork shoulder chops, we sliced them. We seared them in bacon fat...