Our Daily Brine Blog/Website

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Re: Our Daily Brine Blog/Website

Postby DiggingDogFarm » Wed Jan 21, 2015 3:42 pm

FWIW, the idea of fast fermentation of sausages via sous vide may have first been suggested by the authors of Modernist Cuisine.

Image

Source: Modernist Cuisine, Volume 3, Page 244, Copyright 2011.

Some relevant discussion from a couple years ago here... https://www.chefsteps.com/forum/posts/c ... entation-6

Note: Chris Young is one of the author's of Modernist Cuisine.
~Martin
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, non-conformist and contrarian who questions everything!
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Re: Our Daily Brine Blog/Website

Postby quietwatersfarm » Wed Jan 21, 2015 5:44 pm

Martin, quite right and I think Kyle and Evan make reference to MC as their source inspiration for a lot of this stuff. It is fascinating. My point was not to undermine the value of the proposition just to reflect my own personal reluctance to fix what aint broke :)
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Re: Our Daily Brine Blog/Website

Postby DiggingDogFarm » Wed Jan 21, 2015 6:32 pm

Understood, but I do think that in certain situations this may be a good option for some folks.

8)
~Martin
Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, non-conformist and contrarian who questions everything!
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Re: Our Daily Brine Blog/Website

Postby quietwatersfarm » Wed Jan 21, 2015 6:44 pm

absolutely!
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