by DuBeers Dr. C | Jun 8, 2017 | Meat, Pork, Recipe, Recipe (Moderate)
Miso Tender! Super tender pork that is marinated in miso, then slow roasted for hours, and the roasting juices made into a rich gravy. You will love this recipe! The pork here will be fork tender, because of two things. First, it is roasted really low (80 deg C) and...
by admin | Aug 10, 2016 | Lamb, Master Recipe, Meat, Recipe
Sometimes, I like a little lamb. A roast lamb rack. I like it pink on the inside, with a nice, charred crust. And I like it an even and uniform pink, all the way from the edge, to the bits around the bone. And after reading quite a bit, and trying it a few times, this...
by admin | Mar 1, 2016 | Meat, Pork, Recipe, Recipe (Easy), Singapore Cusine
My take on this classic. One, marinate (i.e. brine) the ribs. Two, supercharge the soup with pork bone. Three – a modernist touch – use a thermometer. 70 degree C is the magic number. Intro If you understand the title, we share a common language. Bak Kut...
by admin | Dec 2, 2015 | Beef, Meat, Recipe, Recipe (Easy)
(Credit : I first read of this recipe from the book “The Japanese Grill” by Tadashi Ono and Harris Salat) The idea is so simple and elegant, I loved it straight away. Take a tough but flavourful steak cut, smear a dark miso all over it. Wait. One day....
by admin | Nov 15, 2015 | Pork
(Nope, I didn’t stir-fry them) Barbecue Ribs. An ironic dish of the Southern United States. Pork ribs, marinated, then cooked by smoking for hours over coals at very low heat. Fire, smoke, meat – my kind of food. I really like the fire bit, with real...
by admin | Nov 6, 2015 | Beef
I am extremely happy with this. Yes, I am serious. This recipe can be done without a stove, Without an oven. Just a blowtorch. Yup. This lovely bowl of Gyu Don can be done, with just a blow torch. This is a technique I first witnessed being executed by the sushi chefs...
