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EconEats | Food adventures, with a touch of economics

Food adventures, with a touch of economics

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EconEats | Food adventures, with a touch of economics | econeats.com Reviews
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Food adventures, with a touch of economics
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4 nicely chopped veggies
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8 insufficient brining time
9 longer brining
10 longer drying
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EconEats | Food adventures, with a touch of economics | econeats.com Reviews

https://econeats.com

Food adventures, with a touch of economics

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What to do with lamb neck (Part 2) – Lamb neck with jus and white been puree | EconEats

https://econeats.com/2015/03/what-to-do-with-lamb-neck-part-2-lamb.html

Food adventures, with a touch of economics. What to do with lamb neck (Part 2) – Lamb neck with jus and white been puree. What to do with lamb neck (Part 2) – Lamb neck with jus and white been puree. March 28, 2015. August 14, 2015. The second lamb neck dish uses the same underlying ingredients with a very different finish. Red wine is also used instead of white wine. 2 The lamb should fall off the bone in one piece, cut away any noticeable fat or tendons and cut the boned lamb neck into two clear pieces.

2

The final word from pork belly – sous vide versus conventional cooking | EconEats

https://econeats.com/2015/04/the-final-word-from-pork-belly-sous.html

Food adventures, with a touch of economics. The final word from pork belly – sous vide versus conventional cooking. The final word from pork belly – sous vide versus conventional cooking. April 2, 2015. August 16, 2015. This is the third post on EconEats related to the humble pork belly. The other attempts at belly perfection have left me unhappy, with many unanswered questions such as: Is sous vide worth the wait? Does brining make a difference? Shall I leave the skin on? The cold pork pork is removed f...

3

What to do with lamb neck (Part 1) – Lamb Cassoulet | EconEats

https://econeats.com/2015/01/what-to-do-with-lamb-neck-part-1-lamb.html

Food adventures, with a touch of economics. What to do with lamb neck (Part 1) – Lamb Cassoulet. What to do with lamb neck (Part 1) – Lamb Cassoulet. January 18, 2015. August 14, 2015. Back for 2015 and a great deal of cooking has been done over the last few days. They are so much better whole roasted on the bone. This recipe of a lamb cassoulet utilizes just the neck. The lamb is chopped into bite sizes along with the remaining garnishes. The roast garlic is chopped and mixed into the beans. The...The d...

4

Caribbean-Coffee Parfait | EconEats

https://econeats.com/2015/06/caribbean-coffee-parfait.html

Food adventures, with a touch of economics. June 29, 2015. August 14, 2015. I am finally back in my apartment for a full weekend. Lots of cooking is in order. Today’s recipe is an adaption from Raymond Blanc. I have added a top notch caribbean rum instead of a sweet dessert wine. The recipe is long and complicated needing at least a day of preparation. Prepare: candied walnuts; candied pecans; creme anglaise; and caramel sauce. The preparation of these condiments took a few hours in itself. You are comme...

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Willkommen auf econeat.com! Danke für Ihren Besuch! Herzlich Willkommen auf unserer econeat.com Seite! Auf unserer neuen Plattform finden Ökofreunde und die, die es werden wollen, alles relevante rund um das Thema Öko. Egal ob es sich um Technologien, Strom oder Kleidung handelt. Und nun viel Spaß bei Ihrer Entdeckungstour zum Thema Öko auf econeat.com. WWF Earth Hour 2012: Deine Stunde für unserern Planet en! 31 März um 20:30 Uhr. Euer econeat.com Team! Http:/ econeat.blogspot.com.

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EconEats | Food adventures, with a touch of economics

Food adventures, with a touch of economics. Oxtail ragu leaves bolognese for dead. March 9, 2016. Biting into perfectly cooked pasta covered in an intensely rich meaty sauce is an experience that is surprisingly rare. Many attempts of spaghetti bolognese fail because poor ingredients are used, or due process is ignored. How do we go about producing a really good meaty sauce (aka ragu)? The oxtail is coated in skim milk powder before browning. This took about 45 minutes at 220deg c. Allow to cool over nig...

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