Search results

Anyone know any good sites, books, or youtube videos on Japanese techniques of slaughtering and butchering animals - pigs, cows, chicken, whatever else. Just curious to learn more different ways.

Ya, I was just reading paul's section on flour the other night.....that book never gets old. I have tweaked his techniques as well for my use - like for example, in his tesa recipe i puree everything and cure the belly that way, then dry it out. It also makes a great pancetta if you wash it...

add herbs to bag and to the sauce. and to baste SR. black garlic should be added at end of sauce for best flavor - puree in butter and mount the sauce with it. no need to put it in the bag as well, won't add anything to the SR that way. shallots should be sweated in butter first for sauce.

paul bertolli's book is a great intro to the subject. His 'tesa' technique is really easy, quick, and good - a great way to get into curing your own pork belly. curing pepperoni is the same as curing bresaola, pancetta, guanciale, or any other whole muscle (as far as controlling...

maybe im picky but from my experience h marts tend to be dirty with questionable fish...some of it looks good though and is cheap....but there is a reason why. i worked and work with some of the guys from blacksalt, and they are a little shoey, but that doesn't mean the fish their for sale...