Caramelized Eggs Cooked in Heavy CreamThese eggs are cooked in a nontraditional way, involving a combination of steaming and frying. When you cook your eggs in cream, the liquid quickly boils off, leaving you with butter fat to fry the egg in and caramelized butter solids that add a new flavor dimension to the eggs. It’s a great way to use left over heavy cream!The Ultimate Cowtown Ginger BeefCalgary ginger beef is a regional dish that has expanded outwards. The dish is a combination of sweet and spicy flavours; each restaurant develops its own balance. This recipe tilts towards spicy, thanks to generous amounts of ginger used. Feel free to play around the proportion of ingredients to come to your own balance. Enjoy this Calgary ginger beef recipe!Rapid Vacuum Pickled Cucumbers and Bean SproutsQuick pickled cucumbers and bean sprouts using a vacuum chamber. Perfect for adding on top of Dolsot Bibimbap, a Korean rice bowl.
Don’t confuse a FoodSaver vacuum sealer with a vacuum chamber. FoodSavers can not effectively vacuum seal liquids and you wouldn’t achieve the compression effect that makes instant pickling possible. Pressure Cooker Chickpea and Sweet Potato CurryUsing a pressure cooker, you can have a curry in a hurry.