Cultured butter: an experiment

Butter is central to so much cooking, from the classical to super modern, whether gluttonous or health foods. It adds richness and flavour, emulsifies sauces and is even responsible for the flaky layers in puff pastry. We’re reasonably accustomed to seeing salted and unsalted varieties and can find a vast array from the raw, unpasteurised…

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Experimenting with confit garlic

This will be a short post, because it turns out that confiting stuff, in this case garlic, is very easy. I was inspired by Sophia Roe, a chef, writer and multi-talented lady to give it a go. I thought it would be another great kitchen experiment the second I saw those golden cloves. Is there…

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Cured egg yolks: a (successful) experiment

I’ve seen cured egg yolks growing in popularity around the internet of late, with slivers of grateable golden yolk showing up on instagram and pinterest. A quick google shows similar adaptations of eggs cured in salt and sugar showing up in Epicurious, bon appetit, America’s Test Kitchen and bloggers like Eva from Adventures in Cooking…

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