Salt baked sea bass: a whole lubina, recién muerto from the village store, buried in a fine salt crust. 30 minutes at 200°C, pulled at 58°C, crack it open and the skin lifts away.
@theflexiblechef.bsky.social
@theflexiblechef.bsky.socialSalt baked sea bass: a whole lubina, recién muerto from the village store, buried in a fine salt crust. 30 minutes at 200°C, pulled at 58°C, crack it open and the skin lifts away.
@theflexiblechef.bsky.socialMcCormick's want €22.87 for 100g of umami seasoning. I made mine from a French mushroom called the Trumpet of Death. Cheaper, and a far better name. theflexiblechef.co.uk/nearly-mccormicks-umami-seasoning/ #WhatsCooking #TheFlexibleChef
@theflexiblechef.bsky.socialFull disclosure to this morning's wokerati: I still eat meat. But I cook plenty without it, and here it all is – veggie and vegan, from Casa Adora and Florie. The clue's in the name.
theflexiblechef.co.uk/veggie-recipes/
#WhatsCooking #TheFlexibleChef #Vegan
@theflexiblechef.bsky.socialIn 2022 Suella Braverman warned us about the tofu-eating wokerati. Four years on, I've built them a recipe hub. Six tofu recipes from Casa Adora, including a Hungarian-style vegan goulash. Membership card optional. 🥢
theflexiblechef.co.uk/tofu-recipes/ #TheFlexibleChef #GutHealth
@theflexiblechef.bsky.socialPearl City in Manchester's Chinatown is closed now. This is the dish that took me back — velveted chicken, fermented black soybeans, homemade black bean sauce, pearl barley for resistant starch.
theflexiblechef.co.uk/chicken-in-black-bean-sauce/ #WhatsCooking #TheFlexibleChef
