Homemade Mayo – How Fast Can It Be Made? So, how fast can it actually be done? There is undoubtedly no question that some additional tools are needed beyond just manpower and a whisk. – but exactly which tool gives the fastest result, well, that we did not know. Not until now! It was only … Read more
Homemade bacon that surpasses supermarket versions by a mile is nothing short of a fact. A bacon that doesn’t splatter in the pan sounds a bit like a dream, doesn’t it? Yet, this is the pure reality with homemade bacon. The efforts to achieve the perfect homemade bacon are somewhat akin to nurturing a relationship: … Read more
After a failed dry-aging project in my Dry Ager DX 1000, it was time to get back on the horse. This time with 11.07 kg of Wagyu shortloin. A small update, it’s now 65 days old and not a single sign of spoilage. So it is indeed possible to age meat that has been on … Read more
I want to take a few minutes to write about one of my absolute favorite grilling methods. It can, of course, also be used in the oven and on the stovetop, but where’s the fun in that? It can essentially be compared quite easily to sous vide, as you slowly bring the meat to the … Read more
During the production of various charcuterie, brine may be necessary. Here, a good basic brine recipe is a must. Depending on the desired flavor of the meat, different spices and other exciting flavors can be added to the brine. Salting of meats, sausages, and fish is a technique that has been used for several centuries. … Read more
Then it was time for a 104-day aged steak with a good bottle of zin – I’m happy. Here I dry-aged a sirloin/short loin for over 100 days. There’s not much meat left after trimming, but what remains… It’s exquisite. I have to admit, I didn’t expect to like it, as I thought 60 days … Read more
Project Background What do you do when, as a massive meat enthusiast, you receive an entire beef rib roast from the award-winning Finnish cattle Sashi? The meat has been hanging at the butcher/producer for a couple of weeks and is ready to dig into. You dry-age it further for up to 180 days and follow … Read more
The next experiment has begun. 1060 grams of rib-eye wrapped in beef fat (from trimming the last brisket) which was heated with a good handful of crushed robusta coffee from Marsk Kaffe. Before the fat was applied. The meat was “washed” in whiskey to ensure nothing unsavory grows on the meat. After 29 days, I … Read more
If you’re an extraordinary food nerd who loves experimenting with new ingredients and methods, and you can’t get enough of different types of kitchen gadgets, The Spherificator is definitely something you owe it to yourself to take a closer look at. If you’ve dabbled in molecular gastronomy, you’ve probably tried making those small fake caviar/fruit … Read more