Great flavor with a blast of umami… perfect sauce for steaks
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Made of clarified butter emulsified in egg yolks and white wine vinegar with herbs
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This is a Portuguese pantry staple… this constitutes the major flavors in Portuguese cooking. Use as a marinate or rub for beef, chicken, pork, seafood, veggies, dressing, stews, & soups anything that needs a little Portuguese umami burst. We used in our Portuguese Pork w/ Clams recipe
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This recipe is somewhat of a go by feel recipes as far as quantities are concerned. I used the trimmings of a 48 day Dry aged Ribeye and NY Strip so adjust your liquids according to how much trimmings you have.
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This is a vegetarian umami bomb dream! I’ve been going to the market a bit more and our Misfits Market boxes are coming regularly every week, so we had a bit of a build up of veggies. If you ever wonder what to do with your extra veggies… then this is IT!
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Caramelized onion and crisp bacon blended together in this mouth watering jam. Perfect accompaniment to burgers!
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Playing in the Kitchen with Chef Eric ~ I’m currently using the Steakager Pro 40 to dry age beef at home and I want to use every part that I can. Creating dry aged beef stock from dry aged pellicle and bones makes an incredibly rich stock.
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Playing in the Kitchen with Eric Eisenbud
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The Grateful Chef with Eric Eisenbud - FB Live January 16, 2019
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The Grateful Chef with Eric Eisenbud - FB Live January 16, 2019
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The Grateful Chef with Eric Eisenbud - FB Live January 16, 2019
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