Myles

@myles-cooks

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3421 Followers

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Eggs, smashed potatoes, Peruvian-style green sauce, crème fraiche, olive oil, and Cobanero chile flakes.

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Went down a rabbit hole over Christmas to find the best dry pasta 1) from Italy 2) easy enough to get without too much advanced planning (ie Amazon) and have been happy with Monograno Felicetti. Blind taste test confirmed!

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Revisiting this thought today.

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Red wine braised short ribs with saffron risotto. Two of my favorite recipes, both included in my upcoming course.

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I do it every time I have one laying around!

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Will be shared tomorrow on mylescooks.substack.com !

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Once again making a big batch of bolognese. This time so that I can publish the recipe in my newsletter (will likely go out tomorrow) since I get asked about this one all the time. One of the all-time great pasta sauces, with lots of room to play around with the method.

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I’m completely unable to swap, send, or trade via Coinbase Wallet. Keep getting a “something went wrong” error. Anyone have any ideas what might be going on? Already updated the app.

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This is how you have to salt your pasta water.

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When chefs exchange recipes, it usually looks something like: - sear short ribs - deglaze pan with red wine, reduce - add in beef broth, tomato paste, garlic and onion - braise until tender No measurements, no heat levels, no cook times, no specific equipment given. Chefs understand that all of those things vary substantially, and the specifics should be based on the preferences and instincts of the person doing the cooking. Great chefs cook based on taste, touch, sight, sound, and feel....not instructions in a recipe. This might sound intimidating if you're used to following recipes, but if you learn some solid fundamentals and focus on techniques, it's actually a much better way to cook. Less stressful, more enjoyable, and much more creative. 80/20 Cooking teaches this approach.

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This looks amazing. Looking forward to trying it.

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If you want to get an email when it goes live! https://mylescooks.kit.com/8020

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The upcoming version of my 80/20 Cooking course teaches a lot of dishes, but all through the lens of fundamental techniques. As an example: this pasta all'amatriciana that I learned how to make last year in Italy. It's a very simple dish at its core, and in learning how to make it you'll not just add a new pasta dish to your repertoire but also: - learn about proper ratios for pasta water, how to ensure even cooking, and why you don't need to add oil to the water - learn how to properly salt pasta water to season the noodles from the inside out - learn how to cook dried pasta to the perfect al dente point - learn how to take a few simple ingredients and build a super flavorful sauce - learn how to use pasta water to thicken and build a better sauce - learn how to incorporate the cooked pasta into the sauce to finalize the dish Now you've not only mastered pasta all'amatriciana, but you've also built up a set of skills that you can use in thousands of other pasta dishes.

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The best dollar-for-dollar, minute-for-minute way to uplevel your cooking

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Yeah it's super lean but the low and slow cooking process (plus the use of milk to tenderize) really works well with lean meats like venison or even elk!

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In 2023 I created a cohort course called 80/20 Cooking. I took 3 groups of 50 students each through a 4-week introduction to the fundamentals of cooking. I'm no longer doing the live cohorts, but I've taken all of the content and turned it into a self-paced option. It's a minimalist guide to learn the fundamentals of cooking. - 12 lessons (mix of written, photos, and videos) covering the most important concepts - 15 recipes (technique-driven dishes designed to put the concepts in the lessons into practice) You'll also get access to a Telegram group for additional questions and feedback, and a custom AI chat that's built into the course so you can ask questions and get real-time answers about the lessons and practice recipes. If you're interested in getting an email when it goes live you can subscribe here! https://mylescooks.kit.com/8020

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Made sourdough pasta again last night. This time with venison ancestral blend bolognese. Did a riff on Marcella Hazan’s classic recipe.

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https://mylescooks.substack.com/p/a-simple-technique-for-braised-meat

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