First up, today marks 15 years of Ideas in Food. Take a moment and dive into the links below to see what we have been up to on this day over the years.
Now onto the Ideas in Food:
I continue to explore the benefits, functionality, and inspirations in using sake to flavor foods. I salted our pork shoulder and let it season overnight in the refrigerator. This morning I combined yellow mustard and sake. I brushed the entire shoulder with the mixture and will now let it infuse and hopefully dry overnight. The blend of sake and mustard creates an aromatic, savory, slightly boozy mustard. My first application is with the shoulder, but I see many openings in the future, from thick-cut fish to hanger steak. Time and availability of ingredients will determine our next directions.
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
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