pork-bushi
As tuna doesn’t arrive in the North sea, we’ve had to come up with other ways of achieving an equivalent to the Japanese katsuobushi. We’ve cooked a brined …
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By Ben Reade
Filed under: general
Tags: Danish Food, Danish Gastronomy, david chang, Denmark, died tuna, fermentation, food fermentation, Food Lab, Food Laboratory, Food Research, fruit vinegar, Gastronomic Laboratory, Gastronomic Research, home made fruit vinegar, home made vinegar, how to make fruit vinegar, how to make katsuobushi, how to make vinegar, katsoubushi, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, momofuku, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy, vinegar, vinegar recipes
Comments: 1
Filed under: general
Tags: Danish Food, Danish Gastronomy, david chang, Denmark, died tuna, fermentation, food fermentation, Food Lab, Food Laboratory, Food Research, fruit vinegar, Gastronomic Laboratory, Gastronomic Research, home made fruit vinegar, home made vinegar, how to make fruit vinegar, how to make katsuobushi, how to make vinegar, katsoubushi, modern cuisine, modernist cuisine, molecular cuisine, molecular gastronomy, momofuku, new foods, Noma, Nordic Cuisine, Nordic food, Nordic Food Lab, Nordic Gastronomy, Rene Redzepi, Research and development, Scandinavian Food, Scandinavian Gastronomy, vinegar, vinegar recipes
Comments: 1
Tag: how to make katsuobushi