Wow. This stuff is amazing. Wild sour fermentations. Delicious. And Nutritious. I eat a lot of vinegar. It's great straight and amazing when slowly reduced with some aromatics and sometimes sweetener. French food has gastrique sauces, Chinese have sweet and sour, Indians chutney. We have... ketchup. Do not misunderstand. I love ketchup. But kinda weak...
VINEGARS YOU SHOULD HAVE AT ALL TIMES...
Apple cider vinegar
White wine vinegar
Red wine vinegar
Rice vinegar
** 'white' vinegar is for cleaning, keep away from your mouth
...go for it
Try this. 2Cups apple cider vinegar, 1/2Cup honey, dried chili, fennel seed, mustard seeds, little cinnamon stick, 2 cloves. Bring to boil and reduce slowly 40ish minutes, strain and continue reducing slowly until thickened slightly. Add finely chopped peeled apple. Adjust sweetness. Spoon over pork, duck, chicken....
What kind of sauce is that a recipe for chef boydalicious?
ReplyDeletePork, duck or chicken.. meat. or cheese
ReplyDeleteBoyd Boyd Boyd - what a feast of beauty and taste you created last night at Helen's "DO"! All the food was spectacular - each offering a perfect experience of taste, texture and the visual. I went over each dish today (in my mind) marvelling at the complexity of each creation. The salmon with beet on that amazing pumpernickel was heavenly, the duck with the apple wonder sauce on the crispy wafer was perfect and the incredibly tasty braised beef perfectly accompanied the creamy polenta. The prawns were juicy and seasoned perfectly properly to enhance the prawniness and the chicken satay with peanut sauce and the . . .
ReplyDeleteIt was really all quite spectacular and although I can't give out Michelin stars I give you a Red Giant Super Nova Red Dwarf! Thank YOU!! ps the sous chef/server was perfect too!!