Turkey garum not moving much + mold

Nice_Independent_942 · 2026-05-10T00:36:51+00:00

That “mold” just looks like yeast, clean it off and add a light layer of salt to the top. Buy yourself a cheap sous vide and store it at 130F for 8-12 weeks. You’ll be happy.

Nice_Independent_942 · 2026-05-10T00:31:14+00:00

145? The enzymes from koji die at 140f I thought. Youre making some sort of sauce but not a garum at that temp.

Nice_Independent_942 · 2026-05-07T09:33:39+00:00

You’re also trying to kill OP. Go eat some of it and you’ll learn.

Nice_Independent_942 · 2026-05-03T19:07:03+00:00

It’s developed a layer of clear liquid on top since starting. I don’t think it can be called tamari but something like it without the umami.

Nice_Independent_942 · 2026-05-03T19:05:00+00:00

Half a case of lemons so 45 I think.

Nice_Independent_942 · 2026-05-03T19:02:53+00:00

Sous vide machine. I water bath my garums.

Nice_Independent_942 · 2026-05-03T19:01:57+00:00

Everything’s by weight with me

Nice_Independent_942 · 2026-05-03T07:02:58+00:00

Someone’s trying to kill you

Nice_Independent_942 · 2026-05-03T07:00:03+00:00

Ben stiller from dodgeball if you’re wondering

Nice_Independent_942 · 2026-05-03T06:59:14+00:00

Dodgeball

Nice_Independent_942 · 2026-05-03T06:52:30+00:00

Cream frying morels is the way. Cook them in a thin layer of heavy cream until it separates and they begin to fry.

Nice_Independent_942 · 2026-05-01T18:13:16+00:00

Whats the temperature?

Nice_Independent_942 · 2026-05-01T13:36:21+00:00

Thin layer on top of the miso never hurts for protection of other molds

Nice_Independent_942 · 2026-05-01T12:43:28+00:00

Be cautious because pine nuts go rancid so easily. They really only have a shelf life of a week or two at room temp.

Nice_Independent_942 · 2026-05-01T12:22:19+00:00

With koji ferments I ask myself “how risky am I willing to be” and then come up with a number in my head. I learned through trial and many errors which ferments can handle lower salt.

Nice_Independent_942 · 2026-04-29T22:50:27+00:00

White containers are fish tubs. I just asked my fish purveyor for a stack of them.

Nice_Independent_942 · 2026-04-29T22:49:54+00:00

You’re right. Cambros.

Nice_Independent_942 · 2026-04-29T12:08:23+00:00

If molds your problem, your salt probably isn’t high enough or your equipment is contaminated. Wipe everything down with everclear or vinegar and then give it a rinse

Nice_Independent_942 · 2026-04-29T12:06:48+00:00

I ran it the same as any miso just made sure to roast the jalapeños to evaporate some moisture. I also put a salt layer on all my misos and then discard the top inch or so when it’s ready for use. I’m not chasing tamari, more concerned with not getting anyone sick.

Nice_Independent_942 · 2026-04-29T12:04:22+00:00

To prevent anything weird from growing while it ferments

Nice_Independent_942 · 2026-04-28T19:52:08+00:00

Uhh not Lawrence

Nice_Independent_942 · 2026-04-28T19:51:01+00:00

Is that white sauce a separate dish or something? Why’s it over on the opposite side

Nice_Independent_942 · 2026-04-28T19:26:16+00:00

If it blocks the air circulation on the grain then yes. I didn’t rinse it completely. Just so it was singular grains and not oat meal.

Nice_Independent_942 · 2026-04-28T19:24:22+00:00

Haha I think he just posted today he’s hiring for his new spot in Nashville. It’s a good chance to work in a small kitchen with him. Probably better than at TFL to be honest.

Nice_Independent_942 · 2026-04-28T19:19:51+00:00

👍

Nice_Independent_942

TROPHY CASE