You may never have heard of sous-vide cooking, and if you have, then you may think it’s reserved for the elite level chefs.
It’s a cooking technique which uses very precise temperature control to deliver consistent, tasty results.
While it’s been used by pro chefs for many years, sous-vide technology is increasingly becoming more affordable, more and more home chefs are discovering just why it’s so well thought of.
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I was browsing my Flickr account earlier today looking for some pictures I uploaded from my old buddy Kodak’s memory card. I was able to look at about 100+ photos I took from my backpacking trip in Nueva Vizcaya last 2008. And hey, I was surprised to see these 3 photos that made my travel in Vizcaya memorable.
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I’ve done dumplings somewhere last year and this time I found myself craving once more for these delicious dumplings.
This is my third attempt in cooking Pacham! And of course, I’m sharing it with you here at Patay Gutom. I will be enumerating the ingredients of this original recipe and how to cook it. This is another magic recipe with McCormick just like my previous recipes that was posted on this very blog. Without further ado, here’s a snap shot of Fish Adobo ala Jehzlau
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If there’s one thing I love about cooking, it’s the endless possibilities of combining ingredients to achieve a unique flavor. I was browsing the contents of our refrigerator this afternoon and I found a couple of “cookables”. I decided to make my own Macaroni Meat Sauce.
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