Cliff notes from another Skillshare class, this time making Chinese dumplings with Cathy Erway, author of “The Art of Eating In”. A fun night of learning proper dumpling folding technique and munching on the finished product. We made three different types of fillings: the traditional: pork, shrimp & chive the healthy: zucchini, mint & feta the … Continue reading
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Cooler under pressure
This post easily qualifies as the ultimate kitchen experiment… using a cooler to cook sous vide. For the non scientists in the kitchen, sous vide translates from French as cooking in a vacuum. Basically you put food in a plastic bag, vacuum pack it and cook it by plunging it into a water bath at … Continue reading
