Smoked mackerel that my friend caught in Maine. Marinated in salt, olive oil, garlic, and red wine vinegar. Kind of like a half-assed escabeche. Smoked over oak. Delicious as is with a squeeze of lemon, or with a bagel and cream cheese.
#foodsky 🍽️🍜
Assembly is reversed, so it goes dough, cheese (shredded whole milk low moisture mozz), toppings, then dollop on some sauce. Bake as hot as your home oven will get
Sauce
28 oz canned whole tomatoes
3.5 T tomato paste
1 T dried oregano
Dried chili
1 t salt
2.5 t sugar
3 T olive oil
5 garlic cloves
Rough chop 4 -5 tomatoes and set aside. Add paste to rest of can, along with the spices. Blend with immersion blender until smooth. Add back chunky tomatoes
Dough
600 g flour
375 g water
12 g salt
4 g yeast
15 g sugar
15 g olive oil
Divide into 4, then ferment in the fridge for 24 - 48 hours.
Thanks!
Trying to recreate my favorite pizza style (Trenton tomato pie). #foodsky 🍜🍽️
Very simple cure:
2.75% salt
.25% cure #2
1% white pepper
.07% cloves
.075% cinnamon
.2% juniper
.4% fennel
Been curing/ ageing since January 29
Capocollo is finished, and it's glorious. #foodsky 🍽️🍜
Sichuan duck prosciutto ready to go. Smells, looks, and tastes great. Just gotta vac seal and let it equalize in the fridge for a bit.
🍜🍽️ #foodsky
That's the plan. Honestly I think it would be pretty good dashed over fries too.
Here you go. It ends up quite expensive after shipping, but it works really well.
www.alibaba.com/product-deta...
I bought a kilo of protease enzymes direct from China, so why not make shrimp sauce? Blended shrimp and shrimp stock with 1% enzymes. Cooked at 140 F for ~6 hours, then froze and let thaw through cheesecloth to clarify. Added 12% salt to season and preserve. It's intensely shrimpy. 🍽️🍜 #foodsky
From left to right we got a black pepper pork jowl, capocollo, which is an Italian cured meat made from a well marbled part of the pig's collar, another pork jowl, and a duck breast "prosciutto."
Free fridge, a few controllers, and a humidifier is all it takes. Granted I found a unicorn of a fridge, and I'm lucky to have the space for it.
I might have a little more "tech" since my house isn't really suited for curing meat, but other than that the process really hasn't changed much. It's a fun (and delicious) way to keep food traditions alive.
I'm glad it conjured up that thought, but now I really want that smoked turkey drippings gravy too
Capocollo joining its friends in the curing chamber. It'll hang till it loses about 37% of its weight. Gonna be a long few months.
🍜🍽️ #foodsky #charcuterie
The plan is to try making some quick garum/ other amino sauces. Not sure exactly what kind yet though.
Welp, just bought a kilo of enzymes straight from China
#foodsky
It's a good beginner charcuterie since you don't need a curing chamber like this one. You can actually make it in your home fridge. It's really tasty.
Looks like you're halfway there.
Go birds
Sichuan duck breast "prosciutto", peppered guanciale, and smoked paprika guanciale hung to dry at 55°F and 80% relative humidity. Targeting 30-35% moisture loss.
#foodsky 🍽️🍜
Coppa (aka gabbagool🤌) rubbed down and ready for a long cure.
2.75% salt
.25% cure #2
1% white pepper
.075% cinnamon
1 bay leaf
.2% juniper berries
.4% fennel seed
See you in a few months #foodsky
Not bad for a rental cabin pizza. #foodsky 🍜🍽️
Been back on curing meats this month. Got 2 types of guanciale (heavy pepper and smoked paprika) and a Sichuan duck breast prosciutto. Got more to come. #foodsky
🍽️🍜
I think I got 3 and a half full steam pans packed to the top.
The annual giant tub of mac & cheese.
#foodsky 🍜 🍽️
I think the last I rented was 10 or 15 l, no valve or dipper, but they still didn't want me tilting it. I'm assuming the legal department handled that one
