Food

Most of my experiments around food are centered around the themes of fermentation and low temperature cooking.

• Sous vide Picanha — five hours at 54°C, then a hard charcoal sear.
• Brisket flat bresaola — dry-cured brisket trim with chili, lemon zest, and coffee.
• Beef Brisket Recipe — a full step-by-step smoked brisket cook.
• Beef Ribs — Weber Smokey Mountain ribs with the minion method.
• Kombucha — a simple home brew: tea, sugar, and a SCOBY.