Kosher Dosher...“I am a culinary Heretic"

  (OP-11/17) It's that time of the year again when we break out the recipes and research new ones to cook. This year I wanted to focus on my favorite dessert, which is CheeseCake. Cheesecake is my go-to dessert for almost every occasion and every outing.  This year I wanted to try something I have never done before, which is Sous-Vide desserts. I took me tried and true Sous-Vide CheeseCake recipe, made some necessary adjustments, and came up with a recipe. I will include the basic CheeseCake recipe at the bottom of the page.  First I want to talk about masons jars for the moment. I have tried 4 different types until I finally settled in on these. I won't bore you will all the details, but just know these are best. Why I like them? They are Widemouth and large at the base and easy to fill. I love using all sizes.... 4, 8, and even 16 oz for big eaters. The ones in the pics are 8 oz. The 16 oz ones are awesome if you like a lot of toppings.  INGREDIENTS  (makes 11) 2 LBS OF  CREA

That's right, another infusion using Everclear. I just love this stuff. The high ABV and neutral taste give the best extraction and most generous yield. This version of Everclear has an ABV of 95% and a proof of 190. I've made several infusions using Everclear, and it always produces excellent results. If you are unable to purchase locally, attempt to buy online.  Please don't laugh, but I came up with this recipe in a dream. That's right; I do my best thinking and recipe creations while I am sleeping. While in La La Land, aka dream world, I was thinking about what desserts would work well with the SV-Process, and I thought about my favorite dessert, a Raspberry Chocolate Torte. After a long night of pondering food and desserts, I awoke but not with a recipe for a dessert but an infusion. Why Coffee in the infusion? I always drank Coffee with my Raspberry Chocolate Torte. BTW- One layer of our wedding cake was Raspberry Chocolate Torte. Let's begin... I find that sh

    I've been making Kalbi Short Ribs (Korean Style) for years and have not made Blog-Post because they are easy to make. I never saw a need to write one up until now. One of the Facebook Groups I admin asked what would be a good time and temp for these ribs, and the suggestions he received were not the most helpful. I've tried low temps with long cooks, but the fat never really rendered down to our liking. Some people are obsessed with Medium or Rare or Rare meat, but I am here to tell you that these ribs need much higher temps. It's similar to my Oxtail temps but less time, of course.  This is what I used, but I've used many other types of rubs or just plain salt. Fish-Salt is just amazing and brings out the UMAI and beefiness. Use whatever you want!! If you want to marinade, knock yourself out. There are no rules!! Whatever spices or salt you decided to put on the ribs, they will need at least 12-24-Hours to dry-brine.  All vac Sealed!!! 167f at 8-Hours will give

I've been Faux Aging steak using Fish Sauce for many years now. I first read about it in the Food & Magazine  and came across it several times in the E-Gullet forums. I've written about it too, titled Crazy-Sous-Vide Meat Aging , Faux Aging-Contrasting Fish Sauce & Salt  and Red-boat vs. Red-Boat.   To my knowledge, I am the originalist who came up with the idea to use Red-Boat-Fish-Salt. This is not my first rodeo when it comes to Faux-Aging proteins. I've done hundreds of proteins this way.   As with many of my posts, I write about the topic first then start cooking. I don't want to be biased in my post, and I want to be fair. I want to explain what I am doing or what I plan to attempt before starting the actual cooking and judging. Chef steps have a special paid subscription called Studio Pass, and I believe this is where this method originated from. They call it " Steak from the Future: The Modernist Strategy to Dry Age Beef."  Their Faux Age Recip