Тази рецепта бекон от готварската книга “Момофуку” на готвача Дейвид Чанг се използва, за да направят бавните си яйца със Скариди и смокини. Снимката е предоставена от Gabriele Stabile.
Източник: Изложбата “Марта Стюарт”, ноември 2009 г.
This recipe for bacon from the cookbook “Momofuku” by chef David Chang is used to make slow-cooked eggs with shrimp and figs. The photo is provided by Gabriele Stabile. Source: “Martha Stewart” exhibition, November 2009. Makes 2 quarts. Ingredients: 2 (3-6 inch) pieces of konbu, 1/2 liter smoked bacon. Instructions: 1. Rinse the konbu under running water. Transfer the konbu to a medium saucepan and add 8 cups of water. Prepare the water to heat at medium temperature. Turn off the heat and let it sit for 10 minutes. 2. Remove the konbu from the saucepan and add the bacon. Let it boil over medium-high heat, then reduce the heat to a gentle simmer. Fry the bacon for 30 minutes. 3. Remove the bacon from the pot. Transport the liquid to a hermetically sealed container and cool until the fat separates and hardens on top. Remove the fats and discard them. Store Dashi in a closed and refrigerated container for up to 3 days.
27.04.2023 @ 06:00
This recipe for bacon from the cookbook “Momofuku” by chef David Chang is used to make slow-cooked eggs with shrimp and figs. The photo is provided by Gabriele Stabile. Source: “Martha Stewart” exhibition, November 2009. Makes 2 quarts. Ingredients: 2 (3-6 inch) pieces of konbu, 1/2 liter smoked bacon. Instructions: 1. Rinse the konbu under running water. Transfer the konbu to a medium saucepan and add 8 cups of water. Prepare the water to heat at medium temperature. Turn off the heat and let it sit for 10 minutes. 2. Remove the konbu from the saucepan and add the bacon. Let it boil over medium-high heat, then reduce the heat to a gentle simmer. Fry the bacon for 30 minutes. 3. Remove the bacon from the pot. Transport the liquid to a hermetically sealed container and cool until the fat separates and hardens on top. Remove the fats and discard them. Store Dashi in a closed and refrigerated container for up to 3 days.