Category: Basic Info

Baisc recipe: 1 part cocoa powder 1 part cocoa butter powdered sugar and flavourings to taste some already tempered chocolate 4:4:3 tbsp is what I normally use. All temperature ranges are absolute maximums. If you go over, you can easily ruin everything. If you want to try your hand at tempering (without a microwave because… Continue reading tempering chocolate

Rice can easily be divided into 3 types, based on length. ratio is typical water:rice Long grain white rice has a neutral flavour, light and fluffy texture. Best in stir fry, casserole, pilafs, stuffings 2:1 Brown rice has a nutty flavour and is more chewy than white. Fluffs up like white, but doesn’t clump as… Continue reading 2024-04-04

Testing some “Manitoba Salmon” (Salmon does NOT grow in Manitoba) Beef bones -> brothing it up Fresh Pickerel -> doing something with it Yams -> doing something with it

Super Basic Bread This, but skip everything other than the flour, water, salt, yeast. Make sure your camera is zoomed-in as much as possible. In a 3-cup bowl, whisk together 1 cup of warm water (100-110F)+ 1 tbsp active yeast + 3 tbsp sugar, and let sit for 15 minutes. In a large bowl, whisk… Continue reading 2024-03-29

*GADGET ALERT* My German-made mandoline arrived! A knife works just fine, but it’s a new toy, and I’ma play with it today! I’m taking some eggplant, cutting it into 1/4″ thick rounds, salting the heck out of them, letting it rest for 30 minutes in brine/water, rinsing the salt off, towel dry, egg wash (not… Continue reading 2024-03-28

1 (approx 4 lb) chicken, cut into pieces 1 cup buttermilk 2 cup AP flour 1 tsp paprika 1/2 tsp each S&P 2 litres vegetable oil for frying Put flour in a large plastic bag with paprika, S&P Dip chicken in buttermilk, then into the bag, seal the bag, shake it up until well coated.… Continue reading 2024-03-26

Lumpia: whisk 1/2 cup flour + 1/2 tsp salt + 2 cups water brush thin streaks into nonstick pan on med heat for until edges pull away and the top is dry make a stack roll up with whatever filling, seal with egg wash. deep fry until golden brown   I’ll be pan frying and… Continue reading 2024-03-22

Using the basic ginger beef recipe and modern chaffle in an epic speedrun! Zero prep, probably missing ingredients, let’s see how quickly I can throw this together!

Pork loin with apples & taters. Bonus – apple sauce! Use any sort of baking apple, granny smith, honeycrisp, pink lady, etc Baby potatoes are ideal, but chopping up larger taters into 2″ chunks is fine. Fresh rosemary is ideal, but almost any herb works Preheat oven to 400F. Melt 1/4 salted butter with 4… Continue reading 2024-03-18

I’m doing this one step-by-step with a new camera angle!