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who out here pickling/fermenting?
How's the pizza dough? Is it like a sourdough, where you keep a little culture alive and reuse it?
i made some poached and then baked granny smith slices for ice cream and then turned the remaining liquid into a caramel sauce by cooking it down but also adding orange juice and brown sugar. not pickling but damn good, and not to mention the most complex caramel sauce i’ve ever had.
as for the dough i did this technique but did two days instead of his 12-18 hours.
it’s a good series that makes me wanna swap my pizza stone for a stainless steel slab. usually just do san marzano based sauce with fior de latte, olive oil and fresh basil for the last 30s. he has a cool technique for a smoked olive oil in a gravity bong type device to impart a wood fire oven taste. def wanna try making a batch of that too.
koji scares me even more than miso lol. i just don’t trust myself with the mold part unless i had someone who’s done it tell me what to look for. until then i’ll just get store bought.
tonight i made a 2:1 potato:sweet potato mash with oat milk and seitan with homemade teryaki sauce with shallots in liquid smoke oil, dollop of greek yogurt on top. i also am trying to make carrot lox. i baked wet carrots in a bed of salt for an hour/half and now am marinating in tamari, rice wine vinegar, olive oil and kelp powder.
Topic: What are you eating right now? (Read 434647 times)