Skirt Steak

22 Wednesday Feb 2012

Posted by ericriveracooks in curing, dehydration, emulsions, foams, gels, hyrocolloids, starches, thickeners

≈ 3 Comments

Eric

3 thoughts on “Skirt Steak”

thistasteful said:

February 23, 2012 at 2:41 am

That looks really nice! What are those white-ish cilinders made of?

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- ericriveracooks said:
  
  February 23, 2012 at 6:55 am
  
  jicama
  
  Reply
sweetopiagirl said:

March 13, 2012 at 10:12 am

Reblogged this on Inspiredweightloss.

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