We are all familiar with the sweet marinated herring or the sweet fried herring. We do not believe that herring needs to be sweet to be delicious, so we use a strategy of gastro-salting/cold-curing and sous vide to make it delectable. Sous vide herring and egg yolk
Perfect, crispy, and juicy chicken thighs are something we almost all love. However, it’s always a challenge to get a sufficiently crispy crust without making the meat too dry. Our two solutions to this challenge are buttermilk and sous-vide/water bath. Feel free to use chicken thighs from your whole partitioned chickens. Chicken drumsticks, crispy and … Read more
Homemade French fries are a divine dish. Generally, when making something that takes as long as this, make enormous portions. It usually takes only 5-10% longer work time even if you quintuple the portion size. These are triple cooked. It is a method developed by the English chef, Heston Blumenthal, back in 1993. It ensures … Read more