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Latest updates on Food

An overview of my latest cooking experiments, many of them with a 'modernist cuisine' twist.

Sous vide flank steak / bavette

Flank steak, when prepared correctly, is one of my favorite types of beef. It has a great trade off between being not to expensive (in comparison to cuts such as tenderloin) while having lots of flavor.

Sous vide Crema Catalana

One of my favorite, easy but delicious, recipes: crema Catalana. The great texture of a crème brûlée with the added flavors of cinnamon and citrus.

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