As authenticity gains in popularity in the U.S., the demand for dishes like sisig has grown, too.
From crawfish boils to shrimp and grits, jambalaya and gumbo, New Orleans chefs are sourcing locally for the seafood menu.
For some 9,000 years, humans have manipulated the process of fermentation to encourage certain strains of bacteria or fungi to grow in vegetables, grains and dairy products to preserve them and add flavor.
Aged Gruyere balances the sweet flavor of white chocolate and mango in this recipe from Cacao Berry, which originally appeared in the May/June issue of The National Culinary Review.
“I discovered that if the beef was vacuum-sealed in a specially designed pouch and slowly cooked … it showed little sign of profit-robbing shrinkage,” says Bruno Goussault. “Plus, the flavor was notably enhanced.”