Auro
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Posts posted by Auro
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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.
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Today was beef short rib and manioc soup in crusty bread
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I browed the meat in the pan and cooked in the stove.
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Today's dinner was Ossobuco.
I tried make a faster ossobuco, only 1 hour cooking.
I marinated the meat for 6 hours in a brine of pineaple skin, salt and pepper.
The taste and the texture was very good!
The gremolata I made using skin of kumquats or kinkan, passeri and garlic.
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Yesterday, lots of lamen!
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Char siu bao with cabbage in sesame oil and shoyu and shoyu lamen sauce.
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8 hours ago, Jim D. said:
Auro,
Please ask your wife how she made such a large roll without having it crack as she rolled it up. Did she roll it in a damp towel? Did she use extra egg yolks? Some other secret? Thanks.
Jim D I asked her and she told me that there's no magic trick. Just roll the cake using a dry towel while the cake is hot.
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Last weekend I made a shoyu lamen and the chashu was the star off the dish. I'm a newbie sous vide. The chashu was my third experiente with sous vide.
I bought a big, Nice pork belly with bones and fat.
Removed the bones.
And rolled 2 pieces for the chashu.
1 piece I don't rolled and cooked all then in sous vide with shoyu, sugar and ginger 64 celsius.
The no rolled belly I cooked for 24hours, was soft, the meat juicy. The skin tender.
The rolled belly was cooked for 30 hours the skin turned in to gelatin and the texture was fantastic.
The no rolled belly lost much more liquid then the rolled belly. And the skin was diferent.
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My wife made a gorgeous roll cake. I like to cook salty food and she like the sweeties.
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Do you know pinhão?
It's a seed of Araucaria tree or Paraná Pine tree.
Found only in the winter in southern Brazil.
A delicassy. Just cook in salted water or on the plate of a wood stove.
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Brazilian churrasco.
Short rib, bread, manioc flour roasted, maionese salad, tomato and onions.
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Shrimps with butter, garlic, chives and lemon. And a good sea food pasta.
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Hi everyone. I'm a brazilian home cooker. Japanese sansei thirth generation living in Brazil. I like to eat every thing and always trying eat diferent things. To me theres no good food and bad food. We have bad cooked foods, no bad foods.
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My Shoyu Ramen 30 hours sous vide chashu and egg sous vide.
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I´m a curious eater and amateur cooker.
I´m here to lear and exchange informations.
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Dinner 2016 (Part 7)
in Cooking
Posted · Edited by Auro (log)
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