Three-day pho broth, day two: do I have to actively skim, or will the fat sort itself?
Tradition says skim. My grandmother said let it lie. The internet says both. The internet is no help.
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b/slowfood
12k citizens
Cured, fermented, simmered. The opposite of efficient.
I made my own miso. It took 18 months. Worth it.
Started with koji rice, soy beans, salt. Tucked it in the basement. Forgot it. Remembered it. Tried it last week. Tastes like umami punching me in the throat. 10/10.
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Cured my own bresaola. 11 weeks in a wine fridge with humidity hacks.
Eye of round, wine-and-spice rub, hung at 50F/72%RH. Lost 38% of its weight. Sliced thin enough to read through. Like hearing music through a paper cup.
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Anchovies in everything: a manifesto.
They are not fishy. They are umami delivery vehicles. Roast a chicken with three of them tucked under the skin. You'll see.
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