Most meat is expensive in Switzerland, so I always turn to the cheaper cuts. Veal breast is reasonably affordable, but it’s tough and fatty. So what to do with it? I’ve started pressure cooking very tough, fatty cuts of meat because then I can have a ready meal in an hour, without...
April 10, 2022
10April
April 7, 2022
Sous-Vide Pork Belly
07April
There’s really nothing easier. 24 hours in a sous-vide bath set to 55C. I usually don’t marinate or season the meat beforehand unless I’m making Chinese roast pork, but if you want to add flavor when you cook, do it with a light hand. (Especially limit the amount of garlic, since...
April 6, 2022
Baked Eggplant and Duck Ragout
06April
April 5, 2022
Not Your Typical Sous-vide Duck Confit
05April
March 30, 2022
Pressure or Slow Cooker Lamb with Cabbage, Spinach & Root Vegetables
30March
March 29, 2022
Mexican Squid Stew
29March