Ashley Joy Inc

cookingAshley IncarnatoMay 02, 2016cooking, meat, beef, cast iron, salt, marinade, pizza, truffle oil1 Comment

Chapter 13: Salty Marinades Work Best

The first sentence of this chapter states "A marinade is a seasoned, traditionally acidic liquid..." to which I thought "What? Acidic? Am I supposed to be using more acidic marinades? My marinades are almost all olive oil". But let's keep reading..

cookingAshley IncarnatoMay 02, 2016cooking, meat, beef, cast iron, salt, marinade, pizza, truffle oil1 Comment

cookingAshley IncarnatoApril 19, 2016cooking, salt, brining, meat, chicken2 Comments

Chapters 11 & 12: Getting Salty

Yet another topic I've heard but not really understood much (this has happened a lot in this book...more than I was expecting..).

A brine is a salt water mixture, but apparently the ratio of salt to water matters.

cookingAshley IncarnatoApril 19, 2016cooking, salt, brining, meat, chicken2 Comments

cookingashleyjoyincNovember 17, 2015beef, chocolate chip, cookie, cooking, crepes, french cooking, meat, mousse, paris, protein, wine4 Comments

En l'honneur de Paris: Crepes, Coq au Vin, & Mousse

This weekend the world was rocked by the tragic news of terrorist attacks in Paris. The world immediately flooded France with support, thoughts, and prayers. In memory of Paris, I decided to cook all French food this weekend.

cookingashleyjoyincNovember 17, 2015beef, chocolate chip, cookie, cooking, crepes, french cooking, meat, mousse, paris, protein, wine4 Comments

En l'honneur de Paris: Crepes, Coq au Vin, & Mousse

cookingAshley IncarnatoNovember 01, 2015baking, beef, burnt meat, chicken, cooking, maillard reaction, meat, medium rare, pork, rare, roasting, searing1 Comment

Chapter 3, 4, & 5: Picking up the speed

The biggest AH-AH of these chapters:

YOU CAN PUT A STEAK IN THE OVEN???

cookingAshley IncarnatoNovember 01, 2015baking, beef, burnt meat, chicken, cooking, maillard reaction, meat, medium rare, pork, rare, roasting, searing1 Comment