Confit needs far less duck fat than the recipe claims
The duck confit method on a third of the fat: cure by weight, six hours at 190F, the vessel that changes the arithmetic, and how long a jar really keeps.
12 min read
Tag: preserving
Six days under salt and an egg yolk grates like cheese
Salt cured egg yolks in six days: the cure by weight, the burial depth nobody specifies, the endpoint you can feel, and four dishes where they replace cheese.
12 min read
A 3.5 percent brine and two weeks turn late peppers into hot sauce
A fermented hot sauce recipe built on a 3.5 percent brine: the salt math by weight, what each day should look like, when to blend, and how to bottle it.
13 min read