Friday, December 23, 2011

the papa tomato said

Odds and ends:

Sous vide pig's foot Sous vide pig's foot
Sous vide pig's foot, deboned (the pile of bones was about the same size), with copious amounts of rendered gelatin.

Dried satsumas
Dried satsumas. As simple as slicing them thinly - most satsumas are seedless - and putting them in the dehydrator at 135 for a night, maybe a day, depending on ambient humidity. (Harder to do in the oven - set it as low as it'll go and leave the door cracked.) They come out crispy, both the sweetness and the acidity concentrated. You can eat them as a snack - it's hard not to - or drop them into tea or coffee.

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