More yolks... this time, from hen eggs... cooked at 65C and cured for 5 days.
Well worth the time and effort for the sinuous luxury that it added to this humble dish of young root vegetables and shiitake dashi.
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miso-cured hen eggs
More yolks... this time, from hen eggs... cooked at 65C and cured for 5 days.
Well worth the time and effort for the sinuous luxury that it added to this humble dish of young root vegetables and shiitake dashi.
Intro
Cooking, elementally, is controlling heat and moisture. The great cooks are masters of fire and water. Me, I'm still playing...welcome to my playground.
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