Anyone have experience with this?
The general technique behind it is covering egg yolks with salt and letting it rest for 48 hours, then removing the salt and giving it a brief bath to wash off any excess. They then go into a dehydrater at 150F for 2-3 hours. What comes out is a salty, sweet cured egg yolk that can be used as a garnish in many different ways.
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>can be used as a garnish in many different ways
Name one single instance or dish that benefits from using cured egg yolk over raw or runny egg yolk.
Salad garnish.
a dish where you don't want added liquid such as a topping for a chilled salad
deconstructed eggs benedict with hollandaise foam and ham sorbetto
Stuff it inside a ravioli for carbonara on the go.
A hard boiled, salted yolk will do the trick with the added benefits of only taking 10 minutes to prepare and not being horribly pretentious.
kys
>ravioli
>carbonara
Choose one.
FUCK OFF FERRAN ADRIA
I WARNED YOU LAST TIME YOU POSTED
ONCE MORE AND I WILL FUCKING HUNT YOU LIKE THE DOG YOU ARE
I choose both, because I'm not a closed minded faggot.
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themeatmen.sg
The chinese has been using salted egg yolks for years
mooncake
Faggot detected gtfo
woof woof
I made these. I prefer parmesan to cured egg yolk in every single thing I have tried.
But go ahead?? They are pretty useless and without a dehdrator they take a couple weeks to cure and dry.
...
I don't read moonrunes, what the fuck is this poster about
Moon cakes are fucking disgusting
>2016
>not knowing how to read moon
c'mon step it up