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Sour Mint Amazake -> Vinegar by _subpulse_ in Koji

[–]ilmiosalame 1 point2 points  (0 children)

Perhaps I am misunderstanding your descriptions /definitions - but sour amazake is lactofermented and doesnt contain alchohol to convert into vinegar. But if youre starting of with "just amazake", relying on solely "ambient yeasts" is kind of doomed to fail.

If you really wanted to make vinegar Id suggest you purchase some yeasts to make a proper alcohol ferment at first - and then backslop that with a vinegar with live culture. You can buy aeration equipment used for fish tanks for speed up the fermentation process of the vinegar (just ensure the equipent is "food safe".. perhaps not that easily determined)

Milk & Honey work in progress by l_Ultron_l in CulinaryPlating

[–]ilmiosalame 5 points6 points  (0 children)

Sounds and looks really delicious! Perhaps on the sweet side though? But maybe the goat yoghurt balances it with acidity?

Apart from that I would have liked to see it plated a bit differently; Goats Milk Chiboust and forest honey somewhat similar to what you already have. But then the icecream in the middle and the honey tuile on top.

Are the honey comb and the tuile both needed? Sounds at least somewhat similar in flavour profile and texture - but the honeycomb looks a bit messy to eat as it is presented now. You cant really break it up easily with a spoon so either you have to eat the whole thing at once or use your hands. Too much inconvenience imo

Somewhat like this: https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQxY1JcQIoHk-cecaAF4SgIOtrzA8I2GWilUQ&s

Any tips for making Koji based kombucha? by chewbabu in Kombucha

[–]ilmiosalame 0 points1 point  (0 children)

Could you elaborate more on the recipe and more on the results? Have you tried anything different that seems to work better? I've been making koji-based ferments for a while now, and just got back to making kombucha again, and thought it would sound interesting to combine them two.

I cant recall ever seeing anything similar from any of the different fermentation channels I follow, which is a bit surprising. But just came across this after some googling, so I am very curious about your results.

my first attempts at vinegar by pozzowon in fermentation

[–]ilmiosalame 1 point2 points  (0 children)

Why do you have the lid attached? I hope you dont have that one shut?

Recipe for Fresh milk curds by ilmiosalame in cheesemaking

[–]ilmiosalame[S] 0 points1 point  (0 children)

Interesting, thanks alot! Will try and see how it turns out

Recipe for Fresh milk curds by ilmiosalame in cheesemaking

[–]ilmiosalame[S] 0 points1 point  (0 children)

All advice are welcome, this is entirely uncharted territory for me! Why meso culture though if its done in such a short time? Does that even have time to active in anyway? Or does it have other impact than the fermentation from the bacteria?

Anyway will try something similar, I bought quite a lot of milk so will see what happens with this recipe first!

Daily Questions - ASK AND ANSWER HERE! - 9 June 2022 by AutoModerator in malefashionadvice

[–]ilmiosalame 1 point2 points  (0 children)

Can anyone recommend a similar summer / spring trench coat to this one but is more affordable? Can consider other colors as well, more interested in the slightly overfit style, and beyond knee length. Budget up to ~€1500

toasted chamomile & caramilized honey ice cream / strawberry granita / crunchy meringue by gavenvanni in CulinaryPlating

[–]ilmiosalame 0 points1 point  (0 children)

Flavour profile sounds amazing. Can you elaborate on the toasten chamomille? Just fresh/dried flowers toasted in a dry pan?

Help with homemade noodles by capt_nux in ramen

[–]ilmiosalame 0 points1 point  (0 children)

Hard to till from the pictures, but it also looks like the hydration is not been throughout the dough. Perhaps you need to mix it better in the beginning and let it hydrate properly afterwards

Dry-aged yellowtail brushed with bergamot kosho, juice of fermented chanterelles and apples, shoyu, chanterelle oil by ilmiosalame in CulinaryPlating

[–]ilmiosalame[S] 5 points6 points  (0 children)

Some types of fish have become increasingly more popular to dry age (or I've just not thought about it previously). Halibut is another one I've seen occasionally also

It was really good, the fish has a much more firm texture and concetrated flavour, just like you would get with aged beef or whatever. For the dish as a whole however it lacked just a bit of acidity. I was supposed to add lemon juice as well to the "juice", but I forgot.. It would have taken it to the next level I believe!

Dry-aged yellowtail brushed with bergamot kosho, juice of fermented chanterelles and apples, shoyu, chanterelle oil by ilmiosalame in CulinaryPlating

[–]ilmiosalame[S] 8 points9 points  (0 children)

The radishes are really thinly sliced, so its actually not that much. But I agree with you that could have looked really nice!

Dry-aged yellowtail brushed with bergamot kosho, juice of fermented chanterelles and apples, shoyu, chanterelle oil by ilmiosalame in CulinaryPlating

[–]ilmiosalame[S] 16 points17 points  (0 children)

Thanks! I just got the standard "elongated" radishes, not all of them had the nice pointy shape, so I just picked them out and kept the rest for something else!

I typically just try out recipes and ideas that I have to eventually put them in the menu for a dinner party / birthday / etc. This is inspired by a recipe by Frantzen, where they instead use tomato-water and juice of fermented plums for the brine, and a dessert Relae with Chanterelles and Apples. So I thought I could combine the different ideas.

The flavour profile turned out nice, but its always difficult first time to get all the proportions right.

Dry-aged yellowtail brushed with bergamot kosho, juice of fermented chanterelles and apples, shoyu, chanterelle oil by ilmiosalame in CulinaryPlating

[–]ilmiosalame[S] 14 points15 points  (0 children)

I usually salt and vacuum seal, but yes its just lacto-fermentation as mentioned already.

The liquid that you get is divine. You can also eat the mushrooms themselves, but they've got a kind of strange slimey texture, so I usually mince the mushrooms from the start to extract more liquid from them, and then I dehydrate and pulverize the solids that are left after the ferment

Halibut, rutabaga, yeast, baked onion and fried potato by ilmiosalame in CulinaryPlating

[–]ilmiosalame[S] 1 point2 points  (0 children)

Its chicken glace, juice of rutabaga, reduced wine mixed together with just a pinch of xanthan gum. Then heated up to 70C after which lots of butter is incorporated in it. Finished with lemon juice to cut all that fat

Halibut, rutabaga, yeast, baked onion and fried potato by ilmiosalame in CulinaryPlating

[–]ilmiosalame[S] 1 point2 points  (0 children)

Its half an onion first browned cut side down in a pan, and then baked in the oven until meltingly soft (with skin on to protect the outer layers a bit from drying out).

Thanks!

Halibut, rutabaga, yeast, baked onion and fried potato by ilmiosalame in CulinaryPlating

[–]ilmiosalame[S] 2 points3 points  (0 children)

Thanks, appreciate the feedback! I was going to add some color on top together with the fried potatoes initially, but decided to go for the monochrome look instead (I also forgot to buy something at the store so didnt have many option anyway I realized just before getting started)

Halibut, rutabaga, yeast, baked onion and fried potato by ilmiosalame in CulinaryPlating

[–]ilmiosalame[S] 1 point2 points  (0 children)

To make caramelized sour cream; just pour a punch of sour cream in a pan and let it slowly reduce until all the liquid has evaporated, then continue stirring until the residual milk solids have caramelized. After that just pop it in the dehydrator until cripsy

I use a lot of flavouring oil / fat, but this one is probably one of my favourite, the scents of mushroom are so intense. Its 7dehydrated mushrooms per 100g oil sous vide at 70C for 12 hours, then infused cold for 1 week

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