Tri tip marinated and cooked in dried yeast, liquid aminos, tomato paste and marmite. Cooked in the CVap (basically sous vide) for 9 hrs at 52C. Very, very good.
Getting ready for my science of umami workshop and fish sauce and soy sauce tastings at @eatretreat in less than two weeks!
Fermented purple beans in brine. The purple moved to the brine and the beans are mostly green now.
We tried ALL the meats @roamingbuffalobbq and our favorites were the burnt ends, brisket and corn grits with house made andouille sausage. Roaming Buffalo is definitely in the running for the #denveroffsets in 2018!
Summer 🍅 🥑 🧀 🍑
🥩 ready four their sous vide bath (54C) and slathered with umami paste made from dried yeast flakes, marmite, tomato paste and liquid aminos.
Beautiful charring going on for salsa prep by @etopia99
Ice cream making time in The Modern Burger class!
Fennel lactofermented in celery and beet juice, puréed, dehydrated and ground. Fermented fennel seasoning.
Cooking Tuesday night dinner for the family isn’t so bad when you’ve got leftovers that can be turned into steak fried rice. 🥩 🍚 😃
Fermentation time. Purple beans and mini sour gherkins in 5% brine.
It’s Vanilla Ice Cream Day!!
This is such a loss. I was inspired by his knowledge, his honesty, and his incredible writing.
Come with us!! All ramen, all the time. 🔗 in bio
The best ingredients make the best dishes. Tomatoes from @goodeggs and housemade bacon from @dittmers on @tartinebakery country loaf. With kewpie mayo of course. Always kewpie.
Are you planning a team building event? Your team can learn about cooking sous vide, using liquid nitrogen to make ice cream, and how to use a blow torch! We've also got a Top Chef style food guessing game for a little friendly competition.
If you want to learn more about ramen than you ever imagined there is to know, come with us!! 🔗 in bio