Food

breaking down a tuna collar bought in the vieux port without proper instruction

turns out if you pressure cook sinewy bluefin under a thin coating of oil for 30 minutes, the sinew hydrolyses into something quite luxe. 

make pressure-confiting great again.

not-knowing ✹ 🍕-fan ✹ productive discomfort + idk ✹ Marseille / Singapore / Auvergne ✹ The Uncertainty Mindset (2020) ✹ now: vaughntan.org/now-ish

the key to pressure cooking is the uniform sizing in ingredients, then you will always have a consistent output

/salty /fufu
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nice yea fr fr

for slices of fish i don't even simmer in adv, just raw over the rice, then adjust seasoning liquid + cooking water qty to suit

i like to simmer whatever's in the pot, put it in rice cooker over uncooked rice grains, then you get a whatchamacallit-donburi

yea — i've been liking cooking bigger pieces under pressurised steam