Aspergillus oryzae – Fermentation and Umami

The recipe – Stir-fried beef with Black Bean Sauce I was fortunate enough to spend last weekend out of town, in the bush, with a bit of luxury. Simply put, I was at a luxury lodge. Not my normal stomping ground, but very, very relaxing nevertheless. For the past week or so, I’d been nose-deep in…

Cooking Sous Vide – Part 2

Cooking Sous Vide – Part 1 The recipe – Sous Vide Mutton Ribs Last week I wrote about cooking sous vide (under vacuum). This technique involves sealing food under vacuum in an airtight bag, and then cooking it in a water bath set to a relatively low temperature, for a prolonged period of time. If…

Cooking Sous Vide – Part 1

The recipe I dedicate a fair amount of my time finding and learning about new cooking techniques. But let us be honest: in our part of the world, this is no easy matter. Not only do the semi-arid conditions in which we live make it very difficult to grow and produce top-class fresh produce, but…

Venison Cooked Sous Vide

The story Ingredients: 1 Fillet of venision (springbok, kudu or oryx),  The loin should be about 7.6 cm thick at it thickest end 2 Cloves Garlic, Smashed to taste Salt to taste Pepper 3 Juniper berries, Crushed 1/2 teaspoon Corriander seeds, Crushed 1 1/2 teaspoons Fresh thyme, Chopped 2 tablespoons Olive Oil 2 tablespoons Butter Directions:…

Time for something new?

The recipe Two weeks ago, I received a long anticipated phone call. “It’s here, you can come and fetch it”. Upon hearing those sweet words I got into the car and drove over to the Windhoek Book Den. I had bought probably the most expensive book ever sold by the shop and they needed a…