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About Auro

  • Birthday 10/10/1971

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  • Location
    Curitiba - Parana
  1. My recipe collection online

    Thanks for sharing! Worked for me.
  2. The inspiration of this dish is in the 46 minutes. I will change a lot off ingredients, but the ideia is make a yellow polenta base, a short ribs and in the top a raviolli filled with a great wine and sage sauce.
  3. I'm cooking beef short ribs stock in the thermocirculator. I don't like use plastic bags and bones in hight temperature. So I used a pan inside the cooler. The water level is very important to keep the right temperature in the pan, But works very well. Leftovers The sotck had a fat layer, that was cooled and removed. The stock will be used in a short rib and wine ravioli recipe. I'll try make a 72h sous vide short rib with wine sauce, and make a wine and sage gelatine to stuff a raviolli.
  4. Sushi Mistake - Near Tasteless

    Tokyo Sushi Academy is a Sushi school in Japan. I believe apply salt in the fish can avoid bacteria proliferation.
  5. Hospital Time

    @liuzhou speedy recovery to you.
  6. To avoid over-marinated ceviche after add "leche de tigre" put in the freezer and slight frozen. A few minutes before serve defrost in ambient temperature.
  7. Dinner 2017 (Part 4)

    Labor day Holiday I went to the Beach. Is fall in Brazil and the temperatura is very pleasant. We had a high Tide and a ocean storm last week so I can't fishing from the Beach. I decided go to the fish market and find good stuffs. I found BACUCU, bacucu is a mussel that grows in the mangrove inside the mud. It's smaller than the ocean mussel and the taste is a bit stronger. Beautiful oysters. White Shrimps. The fishermans can catch tree specimens of shrimp here. The 7 barbas shrimp, white shrimp and pistol shrimp. I prefer the white shrimp it have a sweet taste. My family don't like raw oysters... So I made with a bechamel sauce and gratin in the oven The bacucu I made a tipical caiçara (brazilian native shore comunities) recipe. Arroz lambe-lambe our lick-lick rice. The tradicional way you have to cook the mussel with the rice and lick the shells when you eat. And the shrimps was a fried with garlic
  8. Sunday morning, walking in the open market. I found this sandwich presser. Perfect to my cubanos. In Brazil we have a pressed sandwich called Bauru, but the bread and the chape are diferent.
  9. Lunch! What'd ya have? (2017)

    Easter Lunch. Shrimp conchiglioni.
  10. Dinner 2017 (Part 3)

    Home made shrimp tempura udon
  11. How do you create a new dish?

    Some times I reard a frase our a coment and start to think about this. I was looking the interview off a brazilian chef Alex Atala and he said that the world think that tapioca is an asian plant. And banana is a american plant. Tapioca is a brazilian plant used for long time by the indians. Thinking this I started with a research off asian food witn tapioca and found the vietnam Ban Bot Loc. The base off Ban Loc Boc is an tapioca translucedent pasta, like a cristal ravioli. Starting with this I thinked in a brazilian dish, The moqueca. Is a tradicional dish with 2 versions, a Moqueca Baiana and Moqueca Capixaba. The Moqueca Baiana use coconut milk and the Capixaba not. I made the Moqueca Capixaba, and wrapped in the tapioca pasta. Made a Dende Oil farofa (another conversation) and a coconut, moqueca stock with xantana gun. In this case I started with an ingredient, and an ideia to say a history with my food.
  12. How do you create a new dish?

    Some times I like to start with an ingredient. And wanted like a snak in a party or a friends dinner. I wanted to star with quail eggs. Tried fried, cook, sous vide and poached. The poached egg had the texture and aparence that I liked. The base was a rice cracker. With homemade lard, the mix off the egg and lard was to much oily. So I added a gari flower (japanese ginger preserved). The craking base, lard and egg taste with the acid gari, with a touch off red pepper was nice snak. Most off the time I start with one ingredient, think in an ocasion, and pairing the textures and flavors.
  13. I cooked Cupim this week. Cupim is a brazilian cut of meat found in Zebu Ox . It's a nicely render fat meat and wonderfull taste, but if cooked in a pan or fast in high temperature, the meat becomes very hard. The brazilian way to cook cupim is in barbecue grill for several hours envolved in cellophane paper. I tried in sous vide for the first time and the results was very good. Cleaning the silver skin and excess fat. Front side of the Cupim have a nice render fat in the meat and the back side is less faty. Look the nice fat meat. I seasoned with salt, pownder garlic an pownder onion. 85 celsius degree for 24 hours. I believe that is too much. I want to try 80 degrees for 24 hours. After sous vide 250 degrees in the oven. And done. Served with Farofa de Banana, a tapioca roasted powder with banana, onion, celery, and fried potatoes. And grilled vegetables in olive oil and salt. The result was a melt in mouth meat. http://vid31.photobucket.com/albums/c395/aurote/cupim12_zpsdpewl5fq.mp4
  14. Dinner 2016 (Part 9)

    Yesterday I made xiao long bao for the first time. The result was amazing. But i have to improve my skills. http://vid31.photobucket.com/albums/c395/aurote/VID_20160924_192149048_zpskd3abcgc.mp4 The pork skin and bones, soy sauce, carot, onion on the cook pressure. Pork Jelly Dought. Hot water, salt and flour Pork meat, ok, ok, ok... we don't have carrots in chinese xiao long bao... Filling the dumplings I have to improve my skills.
  15. Breakfast! 2016 (Part 2)

    The bread is lightly salty ElsieD