Wednesday, February 3, 2010

This week cooking - 7 days & 7 nights preparations

Duck breasts encased in salt for 24 hours, then washed, patted dry, coated with white pepper and hung to dry for 7 days - and sour dough starter, fed for 7 days - why hurry?
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2 comments:

Steve Lewis said...

I'm just sort of fooling around here, trying to figure out if I can post an image that then links to a comment...

So that I could post a picture of of the Meoblimov (meow) representing the two long-term cooking attempts of this week: duck breasts encased in salt for 24 hours, then washed and patted dry and dusted with white pepper and then hung in a neighbor's cool-humid room for a week; and a sourdough starter that's now in day 4 and really making the room I'm sitting in whoozy.

Here's how I picture next Monday evening: slicing duck prosciutto very thin, and folding it on it's coeval breadbrother.

February 4, 2010 at 6:52 AM
juju pongo said...

GADZOOKS !

will wonders never cease!


Eureka!

it worked esteban...

February 4, 2010 at 6:53 PM

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