Jean Dough

Offering method driven workshops to empower cooks. Collaborating to exchange knowledge. Sourcing inspiration worldwide & respecting old skool.

[Jean Dough @ourcookquest]

The CDC put salt on the table.

[Jean Dough @ourcookquest]

@Bernstein Working on a way to provide a platform so others can do this easily and help organize all the information. Need help finding mutual aid organizations already doing this well. Would appreciate help connecting us.

[Jean Dough @ourcookquest]

@apronless Sorry it doesn't work out. There will definitely be more.

[Jean Dough @ourcookquest]

Happening on Sunday, 2/25. Who's down?!

[Jean Dough @ourcookquest]

https://t.co/g3yv3iQaUd

[Jeremy Umansky @TMGastronaut]

Many many people have asked @ourcookquest and I if and when a #book about #koji is in the works. Well, here’s a sneak peak of what we’ve titled Koji Alchemy. We’re hoping to announce news about who the publisher is and the publication date in about a mo… https://t.co/9ry9sVqK84

[Jean Dough @ourcookquest]

@muddyriverherbs Epazote and culantro please.

[Jean Dough @ourcookquest]

@muddyriverherbs Amazing! Saved you some.

[Jean Dough @ourcookquest]

@muddyriverherbs Not so bad.

[Jean Dough @ourcookquest]

#preservedlemon #cinnamonroll

[Jean Dough @ourcookquest]

Burnt #coffee #peanutbrittle #tostada has so much potential

[Jean Dough @ourcookquest]

#coffee hopped up #peanutbrittle with @bravetart's recipe! #sogood

[Jean Dough @ourcookquest]

#fishsauce #honeycombcandy

[Jean Dough @ourcookquest]

Slow roasted carrots and curtido is some kind of wonderful

[Jean Dough @ourcookquest]

Roasting carrots with curtido

[Jean Dough @ourcookquest]

Yuzu black lime is so intense

[Jean Dough @ourcookquest]

Any shape #hoshigaki feels very promising. Brown sugar infused #butternutsquash ring after 1 day in the dehydrator. Time to hang and massage.

[Jean Dough @ourcookquest]

@saladpuma No way! 😂

[Jean Dough @ourcookquest]

Opened up the #hoshigaki style tiny #butternutsquash. Tastes awesome. So much depth.

[Jean Dough @ourcookquest]

Ground up the unpopped #sorghum. Smells & tastes good. Lots of potential. Will add some to the #koji