Search Results

Cured egg yolks are the mysterious, and slightly strange homemade condiment that everyone should be making. For something as fancy sounding as it is, the recipe itself is extraordinarily simple. EQUIPMENT: Sahara Dehydrator INGREDIENTS: 6 egg yolks 2 cups (316g) kosher salt 1 cup (220g) granulated sugar aromatics, spices, dried mushrooms of your choice The Aromatics I Used: 1 Tbsp (4g) coriander seeds 1 Tbsp (4g) pink peppercorns 1 tsp (2g) sichuan peppercorns 1 tsp (2g) black peppercorns 4 bay leaves 1/3 cup (9g) dried chanterelle mushrooms INSTRUCTIONS: Method: Add in your coriander seeds, pink peppercorns, sichuan peppercorns, black peppercorns, bay leaves and dried chanterelle mushrooms to a skillet and toast. Let the spices cool, then blend into a fine powder. Mix your aromatics with 2 cups of kosher salt and one cup of granulated sugar. Whisk together evenly and spread half of your cure mixture into a baking pan so it coats the bottom. Make 6 equally spaced apart small indentations in the cure mixture, making sure to not go all the way to the bottom of the pan. Place an egg yolk in each indentation without breaking it. Cover each yolk in a mound of cure until you’ve used all of the mixture. Wrap your pan in plastic wrap and let them cure in the fridge for 4-6 days until firm and handleable. Once your yolks are cured, take them out of the mixture and rinse gently under cold water to remove the cure off of the surface. Gently dry them on a paper towel. Either using an oven or a dehydrator, take your egg yolks and dehydrate them at 140 degrees Fahrenheit for 2 hours. Once dehydrated, let them cool and use them on just about anything.

Hanging a pork leg to make prosciutto isn't exactly a viable option for everyone, but duck breast prosciutto absolutely is.It's obviously technically not "prosciutto" but it is a delicious kitchen project that results in a delicious cured meat so you can't go wrong there. EQUIPMENT: Container Duck Breast INGREDIENTS: Duck breast, skin on (moulard or muscovy are ideal) kosher salt *optionally you can use aromatics with the cure* Good aromatic choices: peppercorns of any kind, thyme, rosemary, bay leaf, juniper berries, coriander seeds, citrus zest, fennel seeds INSTRUCTIONS: Method: Trim your duck breast if uneven. Coat the bottom of a container that’s large enough to fit your breast plus a little extra room with ½ inch layer of kosher salt. Add in your aromatic choices if desired. Lay your duck breast in the salt and completely cover the top with salt and your remaining aromatics. Cover with a lid or plastic wrap and let it sit in the fridge for 24 hours. Once it’s darkened in color and is firm to the touch, rinse your breast thoroughly and pat it dry. You can crack black pepper on both sides if you’d like. To dry, wrap your breast in cheesecloth with kitchen twine lengthwise. Tie 3 more strands around in three even intervals along the breast, making sure that it’s tight enough to hold without coming undone. Take a long segment of twine and wrap it around the strand that runs lengthwise with the breast; enough so that it dangles. Use that twine to wrap around an anchor in your fridge. Let your breast hang dry in the fridge for 14-18 days. When your breast is ready, slice it as thinly as possible and serve.

Making masala chai at home is extremely easy, yet so many people will go to their favorite coffee shop and get one there instead. Often times they're using a concentrate that could be made at home in a few minutes, and have the best one you've ever had. SUPPLIES: Black Cardamom Green Cardamom INGREDIENTS: 15 green cardamom pods or 6 black cardamom (I used a mix of these) 4 cinnamon sticks (16g) 1 Tbsp (10g) black peppercorns 12 cloves 1/4 tsp fresh grated or ground nutmeg 2 3-inch strips oranges zest *optional* 1/4 cup (55g) granulated sugar 1/3 cup (45g) fresh ginger rough chopped 1/2 cup (23g) loose leaf black tea INSTRUCTIONS: Method: Take your green/black cardamom, cinnamon sticks, black peppercorns and cloves and place in a baking sheet; toasting them at 350 degrees Fahrenheit for 6-8 minutes. Once toasted, combine your spices with 1 quart of filtered water in a pot. Add in your ginger which has been rough chopped, your granulated sugar, orange peels and ground nutmeg. Bring your mixture up to a boil over medium-high heat, then immediately reduce it down to a low simmer and let it sit for 10 minutes. Remove from heat and allow it to cool for 30 seconds. Drop in ½ cup of loose leaf black tea. Let it steep for 4-5 minutes. Strain your mixture and reserve your liquid.

If you're a fan of Japanese food and you've never had Onigiri, then it's time to change that. This is a recipe and guide on how to make both typical onigiri and crispy yaki onigiri at home, with an umami rich pork belly filling. INGREDIENTS: (Makes 8-10 onigiri) 1.5 pound (680g) pork belly, skin off salt to taste small pinch of brown sugar 2 Tbsp soy sauce 2 Tbsp mirin 1 bunch green onion tops, thinly sliced About 5 cups of cooked rice (1200g) INSTRUCTIONS: Method: Season your pork belly salt and brown sugar. You can vacuum seal it and cook in a sous vide at 70 degrees celsius for 8 hours. Sit on a baking sheet fitted with a wire rack and roast it at 425 degrees Fahrenheit for 15 minutes; then lower the oven temperature to 325 degrees Fahrenheit for 1 hour and 15 minutes. While your pork is cooking, make sure you have your pre-cooked sushi rice ready by washing it and letting it soak in water for 15 minutes; draining and rinsing it until the water comes out clear. Cook the rice in a rice cooker according to the directions and let it cool just enough to be handled. Once your belly is cooked, let it cool down and then cut into ½ inch cubes. In a large pot, heat 1 tablespoon of neutral oil over medium-high heat. Once it’s very hot, sear your pork to get nice golden brown sides without rendering off too much fat. Once they’re seared nicely, deglaze in the pan with 2 tablespoons of soy sauce and 2 tablespoons of mirin. Reduce that by half and add 1 bunch of sliced green onions. To assemble, wet your hands with water and take ½ cup of rice and form it into a thick patty with a small dent in the center. Place some of the meat in the center without overstuffing. Carefully close up the hole with the edges of the rice and gently press your ball together. Top with sesame seeds. Yaki Onigiri Method: Add enough oil to coat the bottom of a medium-sized pan. Heat the pan over medium-high heat till extremely hot. Place the balls in the pan and sear until brown and crispy for about 2-3 minutes. Flip and sear the other side.

If you've got a blender and some vegetables then you can make yourself a lovely purée in just a few minutes. All you require is the technique that you'll be learning in this video. Just make sure to blend this stuff nice and smooth. ;) EQUIPMENT: Blender Strainer INGREDIENTS: Vegetables to start with for this technique: butternut squash, acorn squash, cauliflower, frozen peas (just blanche, don't boil too long), carrots, beets, turnips, parsnips, onions, rutabaga, kohlrabi, asparagus. Recommended Liquids to use: Milk, water, chicken or beef stock, dashi, heavy cream Fats to use: Butter, vegetable oil, olive oil, chili oil, garlic oil, you get the point. INSTRUCTIONS: Butternut Squash Method: Slice and remove all of the seeds from your squash. Drizzle with olive oil and salt and place face down on a baking sheet. Roast in the oven, making sure to over cook your squash until super soft. Remove skin and place cooked squash in a blender; adding just enough heavy cream to get it to start blending. Once the mixture starts to smoothen out and get hot; drop in a couple of tablespoons of cold butter. Pour into a bowl sitting in an ice bath and stir until cold. Cauliflower Method: Chop your cauliflower and place into a medium-sized sauce pot. Add in a couple of garlic cloves and bay leaves. Add enough milk and cream in equal parts just enough to cover the surface. You can substitute with chicken stock if you prefer. Set your pot on the stove and bring to a boil. Reduce the heat down to a simmer and let it sit until your cauliflower is soft. Strain out and reserve the liquid. Place your solids in a blender and add however much liquid to blend it to your desired thickness. Once you’ve reached your desired consistency, stream in a couple teaspoons of canola oil and season with salt and pepper. Beet Method: Wash your beets and individually wrap them with foil. Place on a sheet tray and roast in the oven at 400 degrees Fahrenheit for 1-1 ½ hours. Remove from the oven and rub off the peel with a towel. Chop up your beets and place in the blender. Blend your vegetables by adding a couple tablespoons of red wine vinegar. Continue blending until smooth. Stream in oil of your choice and season with salt and pepper.

We aren't just doing some easy rough puff pastry here, this is a proper laminated puff pastry dough recipe. INGREDIENTS: 2.5 cups (320g) all purpose flour 3/4 cup (177g) cold water 1 tsp (7g) fine sea salt 1 cup plus 2 Tbsp (227g) unsalted cold butter INSTRUCTIONS: Example Folding Schedule: 10:00am - Make dough and butter block and refrigerate 10:35am - Encase butter into dough roll and letter fold, turn 90 degrees and repeat roll and letter fold. Fridge for 30 minutes (2 folds done) 11:15 am - Repeat two more folds, letting the dough rest in the fridge if necessary (now at 4 folds). Once folds are complete, rest in the fridge for 30 more minutes. 11:55 am - Perform 2 more folds totaling at 6 (you will likely need to rest the dough in the fridge after the 5th fold if it won't roll out). 12:30 am - Once all 6 folds are done, wrap your dough and rest in the fridge for 1-3 days then use in whatever recipe you're making. (maybe beef wellington *wink* *wink*. Method: Start off by combining fine sea salt with all-purpose flour and give it a whisk. Once that’s thoroughly incorporated, stream in cold water. Knead a few times to make sure it’s all combined and the flour is hydrated. To roll your dough out into a perfect 7x7 inch square, place your dough on a sheet of wax paper. Fold the wax paper so that the edges make a 7x7 inch square. Roll out your dough using a rolling pin to fill in the edges. Place the dough in the fridge. Take your cold unsalted butter and cut it into cubes; sprinkling lightly with flour. Gently beat it together using a rolling pin until it comes together to form a solid mass. Fold it over using a bench scraper and continue this process until its’ smooth and cohesive. Place your butter on a sheet of wax paper and repeat the process like the dough; but shaping it to be a 4x4 inch square. Place in your fridge alongside your dough and let it rest for 30 minutes. Take your dough and butter out of the fridge and lightly dust your work surface. Slightly roll out the points of your dough to elongate them; then place your butter square in the center positioned at a diagonal. Fold the edges of the dough over the butter so that they all meet together, then gently pinch the edges together. Roll your dough out into a long rectangle measuring 12 inches in length and 6 inches in width. Fold the top part of the rectangle ⅓ of the way down; then the bottom ⅓ to overlap the top fold. Rotate your dough 90 degrees and roll it again into a rectangle 12x6 inches. Perform the same folding technique. Let your dough rest wrapped in the fridge if necessary. Perform two more folds, and let it rest in the fridge for 30 minutes. Take it out and perform two more folds again, for a total of 6 folds. *See timing chart above* Once you’ve done a total of 6 folds, let it rest for 1 hour before rolling your pastry out.

Hot sauce has a very special place in my heart...And no I'm not talking about heartburn. We can make our own hot sauce at home with any peppers we want. That means that we now have full control over the flavor. EQUIPMENT: Blender Strainer INGREDIENTS: Fermented Peppers Ingredients: 1.25lbs (540g) red fresno peppers 1.25qt (1163g) water 3.5 Tbsp (51g) fine sea salt Hot Sauce Ingredients: 8 cloves garlic 1/2 cup (118ml) neutral oil (canola) 1 (456g) fermented peppers (you can leave the seeds on or off) 1/2 cup plus 2 Tbsp (150ml) white distilled vinegar 3 Tbsp (42ml) brine Salt to taste INSTRUCTIONS: Method: To make the brine, remove the tops of your peppers and slice them all in half lengthwise. Place them in a ½ gallon mason jar and fill it up with 1 ¼ cup of water and 3 ⅓ tablespoons of fine sea salt. Keep them submerged with a heavy object and close with a lid. Let them sit out at room temperature for anywhere between 5 days and 2 weeks. Once your peppers have reached the point where you think they are ready, strain them through a mesh strainer; reserving the brine. Take 8 cloves of garlic peeled and thinly slices and place them in a saucepan with ½ cup of neutral tasting oil. Toast the garlic gently over medium-low heat until they turn golden brown. Strain them through a fine mesh strainer and reserve the garlic and oil separately. In a blender, combine the garlic, fermented peppers, white vinegar and your pepper brine. Start blending at high speed until it turns smooth. Stream in half of your oil from your garlic and add a little bit of salt to taste.

This really requires little to no skill or active time. It's mostly just mixing 2 ingredients together and letting them sit in a warm environment. Do it when you wake up in the morning then whenever you come back from school or work you've got homemade yogurt waiting for you. EQUIPMENT: Fermentation Station Jars INGREDIENTS: 1 quart (946ml) whole milk 3.5 Tbsp (52g) yogurt with live and active cultures INSTRUCTIONS: Method: Add one quart of whole milk into a medium-sized saucepan and heat it over medium heat until it reaches 182 degrees Fahrenheit. Make sure to stir intermittently so it doesn;t develop a skin or burn on the bottom. Once you’ve hit your temperature, remove from the stove and let it cool down to 115 degrees Fahrenheit. Take 3 ½ tablespoons of store-bought yogurt that has live and active cultures and mix it with one cup of your warm milk. Pour that mixture back into your pot and give it a good stir. Make sure your mixture does not drop below 110 degrees Fahrenheit. Take your mixture and pour it into two pint sized jars; lightly covering it with a lid. Place the jars in a warm area that’s about 110-115 degrees Fahrenheit. To do this, you can wrap your jars in towels and place them in the oven with the light on. Let these sit out for 6-12 hours to let thicken. **To make a greek yogurt, take a strainer lined with cheesecloth and pour your mixture through it. Let it drip for one hour in the refrigerator.

Homemade super soft and fluffy dinner rolls, but with an amazing Japanese technique to make them 100x better. I used a Japanese Milk bread dough (also known as hokkaido milk bread) with a tangzhong to make these beautiful bread rolls. Oh, and they're brushed with garlic butter so that helps too. ITEMS USED: Induction Cooktop Baking Pan INGREDIENTS: Tangzhong: 2 Tbsp (20g) bread flour 2 Tbsp (27g) water 4 Tbsp (60g) whole milk Bread Dough: 2.5 cups (320g) bread flour 1 Tbsp (9g) active dry yeast (instant works as well) 3/4 tsp (3g) fine sea salt 1/2 cup (120g) whole milk 1/4 cup (56g) granulated sugar 3 Tbsp (42g) unsalted butter, softened 1 whole egg, room temperature Egg wash: one egg splash of whole milk (about 2 tablespoons) Garlic Butter 1-2 cloves garlic 1/4 cup (56g) unsalted butter INSTRUCTIONS: Method: For the tangzhong, add all ingredients together over medium heat, and constantly whisk until it becomes a paste. Once thick, remove from heat and let it cool to room temperature. For the primed yeast mixture, add and mix together. Store in a warm area and let sit for 10 minutes. In a stand mixer bowl, add the dry ingredients. Add in milk and yeast mixture, the tangzhong mix, and a whole egg. Mix on low speed, scraping the sides occasionally. When dough starts coming together, increase speed to medium-low. Gradually add butter until incorporated and nothing sticks to the sides. About 5-7 minutes. Dump dough onto a work surface and roll into a tight ball. Place dough into a lightly greased bowl and cover with a damp towel. Let rise at room temperature for 1-2 hours, or doubled in size. Punch dough down and dump onto a lightly floured work surface, and divide into 9 equal pieces (75 g each). Lightly grease a 9x9 inch baking dish, roll dough pieces into small tight balls and place into the baking dish in rows of three. Cover with a damp towel and let proof for 1-2 hours. Brush with egg wash (egg beaten together with a splash of whole milk). Bake in a preheated oven set to 350F for 28-30 minutes. For the garlic butter, finely chop garlic and add to a cold pan with unsalted butter. Heat over medium heat. Sweat the garlic for 30 seconds and immediately remove from the heat. Remove buns from oven and immediately brush with garlic butter and flaky salt.

These vanilla rosewater macarons sound fancy, but they're actually pretty simple to make. The shells only require 5 ingredients to make! It's not so much about the ingredients, as much as it's about the technique. This one was a pretty highly requested one so I hope you guys enjoy! SUPPLIES: Almond Flour INGREDIENTS: 1 cup (112g) almond flour 2 cups (216g) confectioners/powdered sugar 3 egg whites (90g) 1/4 cup (58g) white granulated sugar 3/4 tsp (6g) fine sea salt Vanilla Rose Water Buttercream: 1/4 cup (56g) unsalted butter, softened 3/4 cup (90g) powdered sugar 1/4 tsp (2g) rose water 1/2 tsp (3g) whole milk (a dairy free milk is fine as well) 1/2 tsp (3g) vanilla extract Small pinch of salt INSTRUCTIONS: Method: Add almond flour, confectioners sugar and sea salt into a food processor. Pulse for a few times. Sift out the mixture to remove any lumps. Take 3 egg whites and beat them for 30-45 seconds until they create soft peaks. Add in your granulated sugar little by little, and continue beating until it’s all incorporated. Add in your desired food coloring into the egg whites. Pour in your dry mixture into the egg whites and gently fold it with a spatula. Make sure you do this gently to not beat the air out of the mixture. Transfer your mixture into a piping bag fitted with a round tip. Spray a baking sheet with cooking oil and then line it with parchment paper. Pipe your batter into 1.5 inch rounds, space out an inch apart. Once they’re all piped, tap your baking sheet against the counter to remove any excess air bubbles. Let them sit out at room temperature for 30 minutes to an hour. Bake your macarons at 285 degrees Fahrenheit for 17-19 minutes. Remove from the oven and let cool completely. To make the filling, beat ¼ cup of softened butter until creamy. Then add in you powdered sugar, salt, rosewater, vanilla extract and whole milk; lightly beating until fully incorporated. Transfer your filling into a piping bag fitted with a round tip and pipe about 1 tablespoon on one cookie, gently sandwiching the two of them together. Repeat with the remaining macarons.

These sourdough baguettes are some of the best that you can bake at home. They take a lot of patience, but once you hear that crunch, and taste their incredible flavor then you shouldn't have a problem with that. EQUIPMENT: Fermentation Station Lame Bench Scraper INGREDIENTS: 24g Mature liquid Starter 20g Bread flour 28g whole wheat flour 24g water @ room temp 30% Whole Grain Bread Dough (with fresh milled flour) Ingredients: 732g bread flour 273g fresh milled einkorn wheat 40g whole wheat 20g fine sea salt 778g water@ 90F +100g water in a separate bowl Bread Dough (without fresh milled flour) Ingredients: 732g bread flour 313g whole wheat flour 20g fine sea salt 778g water@ 90F +100g water in a separate bowl INSTRUCTIONS: Sample Schedule: Day1: 10am - make levain 1:30pm - Autolyse dough place in warm spot @80F 3pm - Mix dough with levain and perform slap and fold 3:05pm - cover and place back at 80F 3:20 pm - slap and fold one more time 3:23 pm - bulk ferment for two hours 3:53 pm - Fold #1, cover and place back 4:23 pm - Fold #2, cover and place back 4:53 pm - Fold #2, cover and place back and let rest remainder of bulk 5:23pm - Cover (make airtight)and place in fridge overnight 12-20 hours (14-18 is optimal) Day2: 10:00​am(17 hours of bulk ferment): remove dough from fridge and preshape 11:10​am: shape baguettes and proof in their couche 12:15​pm: preheat oven for one hour 1:15​pm: bake your first set of 3, then once removed, put your steaming stuff rocks back, not including the towels and reheat for 15-20 mins at 500, and repeat the same steaming method for the second set of 3. Method: To make your stiff levain; take your mature sourdough starter, whole wheat flour, bread flour and room temperature water and mix together. Knead that together until smooth and stiff. Roll into a ball and place into a jar with a loose fitting lid. Let your dough sit at 80 degrees Fahrenheit for 4-5 hours. For the bread dough, start working on it 1 ½ hours before your levain is done sitting. Start by mixing bread flour, einkorn and whole wheat together in a large bowl. Add in your water warmed to 90 degrees Fahrenheit and mix until incorporated. Cover with plastic wrap or a damp towel and let it sit in the same spot as your levain for 1 ½ hours. Measure 100 grams of water in a bowl. Take your levain and tear it into little bits, placing it into your bread dough bowl. Sprinkle in fine sea salt and all of your reserved water you set aside. Use your fingertips to dimple the surface of the dough and gently mix it together. Once the dough comes together, dump it onto a work surface and perform “slap & folds.” Pick your dough up from the front and the back , rotate 90 degrees and slap the bottom back on to your surface, followed by the top. Repeat this process until it is not as sticky and comes together. Place your dough back into the bowl and cover with plastic wrap or a damp towel. Let it rest for another 15 minutes. Once done, continue with the “slap & folds” until it firms up a little more. Place and cover your bowl yet again and let it sit for 2 hours in that warm environment. During these 2 hours, perform 3 sets of dough folds every 30 minutes. To do this, take one edge of the dough and stretch it to its max and fold it over itself in the middle. Continue this all the way around the edges of the dough. Cover your dough in an airtight container and place in the fridge for 12-20 hours. To pre-shape your dough, remove it from your bowl onto an un-floured work surface. Using a wet hand and a wet bench knife,divide your dough into 6 equal pieces, each weighing about 385 grams. Use your bench scraper to shape each piece of dough into slightly taut balls. Let the balls rest for 45 minutes uncovered/unfloured. To make the final shape, lightly flour the top of one of your rounds. Use your bench scrape to pick up your dough and place it flour side down onto your work surface. Gently fold the piece of your dough closest to you up to the middle, repeating with the portion furthest from you. Use your fingers and gently press on the log, folding it in half. Take your palm and crease the fold you just created. With the fused crease facing directly down on your board, use your finger tips and run them along the entire length of the baguette; going forwards and backwards, keeping constant with the work surface. Once it’s gotten to be about 12-13 inches, lightly roll your dough with your hands and gently taper off the ends. Lightly dust with flour and carefully transfer to your couche. Make sure you’re layering them with creases in between each baguette. Repeat with remaining dough, covering all of your baguettes when complete. Let them proof for 2 hours. Preheat your oven to 500 degrees Fahrenheit, one hour after they start proofing and line a pizza peel with a piece of parchment paper. Lightly dust three of your loaves with flour and place onto the peel. Score each of your loaves 3 times diagonally along the length of your dough. Place your peel into the oven and lower the temperature to 475 degrees and let it steam for 20 minutes. Remove your steamers and lower the temperature to 435 degrees and bake for an additional 20-30 minutes. Repeat the baking process with your second batch.

Milling flour is insanely easy and super fun in my opinion. All you need is a little primer to get started and your off to the races! Plus you can grind any grain that you want. Plus whole wheat berries last an extremely long time at room temperature so you don't have to worry about it getting old like already ground flour. EQUIPMENT: Flour Mill The MockMill Thermometer INGREDIENTS: Flour mill Grain INSTRUCTIONS: Method: Place your choice of grain into the flour mill and set it at the finest setting. Make sure your flour does not go above 110 degrees Fahrenheit when milling. Once your flour is ground, sift through a fine mesh sifter to remove any bran.