As in the previous thread, this is all about the fermentation of foods, the long term storage of foods, home hooch concocting, and general discussion of the life force we breed into our food and drink stuffs--which makes them not only delicious, but pretty damn good for you too. The informational links are a growing dialogue, so maybe post a link to something you found overly useful or very interesting and it might find a home in the below. Let's learn together.
I don't see why not. It's not fermenting but it is a transformative technique not often done in home kitchens. I'll try to find some good curing links for the next thread. Good looking egg, super glossy finish like an egg gummy bear.
Christian Scott
Op is a pretty alright person
Henry Rogers
I want to try this. Do you add spices when you cure them? Also what are they good for? I think I've seen cured egg yolk grated on top of dishes before. But what is the best thing to do with it?
Anthony Barnes
You can definitely add spices or herbs to the salt. In fact, I highly recommend it. This was purely for presentation so I didn't go crazy, but if you wanted to incorporate it into the dish seasoning it would definitely be the way to go. This was a 3 day cure covered in salt and set in the fridge with loose (and I emphasize LOOSE) plastic wrap. You want it loose because you don't want moisture building up inside; you want it to release so the salt stays dry. Although it won't be completely dry since the moisture from the egg will saturate it, but the more dry the better.
Frankly the best thing to do with it is grate it over a dish that might benefit from a little egg flavor and go to town. Salad, maybe some soup... any dish that has a good accompaniment with egg.
Jordan Wood
bump
Parker Gonzalez
Thinking of blending tomorrow. Just short of two weeks, but since fermentation is complete I really want to dig in.
Daniel Johnson
So, what's the right amount of salt, already?
Julian Gray
Fermenting is science but so is breathing or taking a shit. Humans have been doing all three for thousands of years, just put some in there and find out. If it turns out then it worked. I know the thread is for sharing information and such, but reinforcing the fact that home-fermentation is a trial and error matter is an essential piece of info.
