I received the afore mentioned book at the end of January and with the weather now warming a little am in a position to utilise the drying chamber (fridge) I have suffered over the last few years in perfecting - not quite there I don't think, but time to try again. It's in my garage, so I can't use it when the weather is below the ideal temperature, I can't control the temperature, unless I look at heating I guess as well as cooling for next year.......
Are there any must try recipes in the book that will blow me away, was thinking of starting off with Spanish Chorizo, I love the Finest stuff from Tesco, so would like to make my own. Has anyone used R & P's recipe for this? Any ptifalls to avoid.
Finally - are there any aspects of the techniques recipes that you feel are a little over the top, does anyone mince into a bowl in a bowl of ice water for example, Ii understand the importance of cold, but this seems a bit OTT.
I will of course keep you posted on any developments!
Tks in advance.
Richard