After trying to make Carne Asada twice and failing, I felt the biggest issue was that the meat wasn’t tender enough.
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After trying to make Carne Asada twice and failing, I felt the biggest issue was that the meat wasn’t tender enough. I looked into methods for tenderizing such as enzymization by marinating with acids like pineapple, orange, limes, and lemons.
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I’m trying to recall the first time I ever made a flour tortilla. I think it was when I was in San Diego and I used butter, all purpose bleached flour, and water. I remember them coming out super hard almost like a cracker. I tried probably another two times before calling it quits.
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