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

This post is a continuation and supplement to my previous post titled Review of Chef Steps Sous-Vide-Faux-Age-Beef (The Modernist Strategy to Dry Age Beef). After posting this, I went on a search to find out if this is a new method. I found many variations using Blue-Cheese (nothing specific), sometimes Fish-Sauce and Koji. Most of the blends were not detailed or precise, and the ones that were used volume as their only measurement. I've been Faux-Aging with Fish-Salt/Sauce for years, so this is just up my alley to try.  I decided to try different Blue-Cheeses but stick with the 72-Hours time frame because that seemed to produce the best results. I also chose different percentages of Blue-Cheese 2%, 4%, and 6% based on the protein's weight. I.e., 1000-gram steak at 6% would need 60 grams of Blue-Cheese. I selected Roquefort because it's made from Sheep's Milk. But note, I love all Blue-Cheeses. Although I love Stilton Blue-Cheese, the Roquefort Cheese was better, in m...

I've wanted to make Blood-Orange Cello for months now, but since they were not in season, I was forced to wait. What did I say? Yes, I had to wait, which is somewhat of a forgotten concept in our postmodern culture. The modernism of impatience and instant gratification and the need to experience fulfillment without delay have become foreign concepts. I've grown accustomed to instant gratification, and this delay made me ponder our societal choices. Why is this important? I think delayed gratification can be a powerful mechanism for forward-thinking. Ok, enough with my inner perceptions and on with the recipe or modus.  Again my favorite ethanol to use is Everclear because it's a neutral spirit and its high ABV (95%). Starting with a very high ABV allows you more flexibility when dialing in the desired ABV after dilution. And because it's 190-Proof (95% ABV), you get more bang for your buck. I find that shooting for an ABV (Alcohol by Volume) of 40%/80-proof is best for ...

  (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...

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...