Mozzarella and Salt ready to go in the #smoker
#smoked #cheese #mozzarella @ The Big Gay Al's… https://www.instagram.com/p/BH4gCgbgzzC/
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Replying to @TheBigGayAl
we salt cured some egg yolks the other day; looking forward to using them in a pasta. Talked about smoking some too...
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Replying to @TheBigGayAl
fill pan full of either kosher salt or 50/50 mix of that & sugar. Crack eggs, separate, put yolks on salt. Sprinkle more atop >
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Replying to @MorlockP @TheBigGayAl
cover w plastic wrap, refrigerate for 4 days, dig out, discard salt, spray w cold water, refrigerate uncovered to dry >
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Replying to @MorlockP @TheBigGayAl
apparently then serves a function much like cheese: umami / fat flavor in soups, on salads, etc. First time; new to me too!
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Replying to @MorlockP
any idea on shelf life once dried? I'm imagining a texture like dried cods roe - quite firm but still creamy?
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Replying to @TheBigGayAl
1) no knowledge; first time! At guess, maybe 1-4 weeks? High fat, low water... 2) texture also like cheese or smoked salmon
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Replying to @MorlockP
did you use hens eggs? I have 4 duck eggs that I need to use up and they might be big and lush yolks.
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yep, we've got ~20 hens. No ducks, but thinking about it for next year. Think it'd work great. Give it a shot!
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Replying to @MorlockP @TheBigGayAl
get geese, would love to hear results of geese/dog war for supremacy
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