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About Auro

  1. 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.
  2. 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.
  3. 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.
  4. 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. 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.
  5. Breakfast! 2016 (Part 2)

    The bread is lightly salty ElsieD
  6. Breakfast! 2016 (Part 2)

    Brazilian taste. Homemade brazilian nuts bread and açaí Jam.
  7. Dinner 2016 (Part 8)

    Gua bao. I made ramen yesterday and used the leftovers in the bao, and lots of tabasco too.
  8. Dinner 2016 (Part 8)

    It's only my dinner hehehe
  9. Dinner 2016 (Part 8)

    It's rice, carrot, salted butter and water in a eletric rice cooker. I mix 1 cup of rice, half carrot, and a table spoon of butter, 2 cups of water, and the eletric rice cooker make all the job.
  10. Dinner 2016 (Part 8)

    Today is carrot rice, polenta, and meat with wine sauce.
  11. Dinner 2016 (Part 8)

    Rainy and cold day = soup
  12. Dinner 2016 (Part 7)

    Today is father's day in Brasil. We had a special family meal I made shrimp conchiglioni, with tomato sauce. Unfortunaly is winter in Brazil and the tomatoes are a little green. So I used italians pomodoro pelati and tomato sauce with the natural tomatoes. Conchiglioni is hard to fit on plate, so I used zuchinni rings under then . A good Olive Oil and cooked shrimps Filling conchiglioni with tomato sauce, requeijão a brazilian cream cheese and shrimp Ready for oven with mozzarella
  13. Dinner 2016 (Part 7)

    Looks like tenderloin, but it's entrecote. I bought a very low fat beef entrecote, and changed the cut for a high steak The salt was sal de maras. A Salt from the Incas at Peru. From de Andes Mountain Range. The sauce was a chimichurri ( a Argentine spice mix) mayonnaise, add my liked spices.
  14. Dinner 2016 (Part 7)

    Today was beef short rib and manioc soup in crusty bread
  15. Dinner 2016 (Part 6)

    I browed the meat in the pan and cooked in the stove.