Yeah, so I called to talk to you about this meat order…….Yes, I’ll hold………
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Extracts
What do you need to do this? Use vodka or better yet, everclear. Depending on what you choose you can simply weigh it all out, can it cold, and place in the refrigerator for a few days then strain and you got yourself a nice bit of extract for sauces, marinating, baking, or whatever. Some lend themselves better to going sous vide for about three to four hours. So get to work, there are tons of crazy extracts for you to make!
Flavors I made today:
Saffron, Orange Zest, Candied Ginger (slice ginger thin, make some simple syrup and as it’s cooling down throw in the ginger then place in refrigerator for a day, take out ginger, dehydrate for 5 hours then toss in sugar with a little malic acid), Cocoa Nib, Adobo, Chili Flake, Coffee, and Licorice Root.
The possibilities are endless!
Eric
Sardines
Then pack them lightly in salt, reserve them in an airtight container, rinse, and make something fun.
Take the heads and spines and make a stock with them then add a great tomato sauce and fold into rice. Pretty damn good, I grew up on that.
Eric
Soaking some stones
Some Pictures From Chicago 7
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Kumquat Sours
Fermented Red Chili, Chicken, and Kimchi
Eric
Fried Skate Wing, Preserved Lemon, Fermented Chili Flake
Needs a lot of refining in the presentation department but all of the flavors are there. Hope to do this a few more times this month and have it look up to snuff.
Eric
Fermentation Projects: Red Chili Flake
Ferment the chili flake first then I worked it into a simple syrup. Hot, sour, and sweet….perfect.
Eric
Fermentation Projects: Rice Wine
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I was at a store one day and I noticed those packages of dry yeast. I had no idea what to do with them and bought them anyway because they were cheap. When I got home I did a little research and now I’m in the rice wine making business, well nobody is buying and I’m not selling so I’ll just continue my private label activities.
Eric
Fermentation Projects: Dough
Dough + Water + leaving the dough out for a week and feeding it some flour and a little water every once in a while = awesome dough. Make a pizza, make bread, or just stare at the bubbles in amazement.
Eric
Fermentation Projects: Kimchi
You don’t need to ferment kimchi but when you do it tastes so much more amazing (shrimp paste FTW!) Want a deeper flavor? Cavitate the liquid.
Eric
Smoked Gouda Potato Gratin
Saw these little containers from Le Creuset and they were $20 a pop…..found something like them at World Market for $4, just like that, gratin time!
Eric
Fermentation Projects: Orange/Cream Liqueur
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Saw it on Gizmodo, thought I would give it a try.
It’s equal parts sugar, vodka, and whole milk. It’s flavored with two oranges and a meyer lemon. Takes a couple of weeks to be amazing.
Eric
Some Pictures From New York 2
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Eric
