Coarse Sea Salt
With thick crystals, it melts slowly. It is the architectural material of the kitchen. It is used for slow osmotic purging (e.g., eggplants, cabbage) without risking over-salting the flesh. But its noblest gastronomic application is salt-crust baking: mixed with a little water and egg whites, it forms a perfect thermal sarcophagus. This miniature oven steams fish or root vegetables, retaining 100% of the aromatic steam.
Argentine Beef Picanha, Kamado Reverse Sear and Confit Ratte Potatoes
A masterful fusion between the excellence of the South American cut and the Texan 'Reverse Sear' technique. An ultra-low temperature wood-fire cook for exceptional tenderness, followed by a searing finish for an intensely umami crust. All awakened by the acidic freshness of a true chimichurri.
Kamado Smoked Beef Brisket & Confit Ratte Potatoes
The pinnacle of modernist barbecue. Slow smoking in a Kamado fosters the reaction between the wood's nitrogen dioxide and myoglobin, creating a spectacular smoke ring. Patient cooking transforms the collagen into silky gelatin, elevated by confit ratte potatoes.