Cures and Ferments
-
485g lukewarm water 710g flour 14g salt Half a teaspoon instant yeast Half a teaspoon caster sugar or honey One can of very good Italian tomatoes A teaspoon of dried oregano (I particularly like Mexican oregano) One garlic clove A tablespoon of olive oil Parmesan Salt Pepper Semolina or polenta Knees The day before you…
-
Two white cabbages Salt One tsp caraway Two tsp black pepper Three allspice berries Two garlic cloves, finely chopped Slice the cabbages very thinly and weigh the outcome. Mix with 2.5% weight of salt, so multiply the weight of the cabbage by 0.025% and add the resulting gram quantity of salt. Leave for five minutes.…
-
Pork belly For the cure: 400g salt 200g brown sugar 60g pink curing salt Making bacon is all about ratios. Mix together your cure, then weigh the pork belly. You want a ratio of 2.5% cure to the weight of the pork. To get that number, multiply the gram weight of the pork by 0.025.…
