Profile cover photo
Profile photo
Our Daily Brine
26 followers -
Why do it when you can over do it?
Why do it when you can over do it?

26 followers
About
Our Daily Brine's posts

Post has attachment
pH. What is it? And what’s its role in food? This guide is intended as primer for understanding the role of pH measurement in food and beverage. It will cover measuring of pH for purposes of ensuring food safety and achieving balance of flavor. It will outline the tools necessary for accurately testing pH, the different types of pH meters and electrodes, the importance of proper cleaning, calibration and storage, and proper methods for testing foods of varying composition.



Post has attachment
I spoke with chef Vivian Howard, star of A Chef's Life. We talked about the little-known Southern sausage, Tom Thumb, as well as her plans for +Feast Portland  — Full interview: https://ourdailybrine.com/tom-thumb-sausage-vivian-howard-a-chefs-life/ 
Photo

Post has attachment
I recently had an opportunity join Ryan Roadhouse in his kitchen at Nodoguro. Our conversation focused on rice, as well as his plans for Feast Portland. We discuss the different type of rice used at Nodoguro, their recipe for shari-zu (sushi vinegar seasoning), and general tips for making better rice at home.

‪#‎FeastPDX‬ ‪#‎VoteSandwich‬ ‪#‎OBGT‬ ‪#‎NightMarket‬,‪#‎OMGSmoked‬, ‪#‎BrunchVillage‬

https://ourdailybrine.com/how-to-make-sushi-rice-with-chef-ryan-roadhouse/

Post has attachment

Post has attachment

Post has attachment

Post has attachment

Post has attachment
Christmas Eve Cassoulet. Pork belly cooked sous vide 62C for 48hrs. cold smoked with Apple wood; pressure-cooked ham, guanciale and duck fat stock; cannellini beans, homemade bacon and a bit of love. Merry Christmas and happy holidays, my friends. 
Photo

Post has attachment
Lacto-fermented Serrano peppers with coriander seed. 
Photo

Post has attachment
We're giving away a +Nomiku for cooking sous vide. Details after the link. 
Wait while more posts are being loaded