So you ‘re itching to get into a new hobby. Maybe something like advanced charcuterie (salami/salumi) or even cheese making. Well you’ve come to the right place because today I’ll be showing you how to build a drying/aging chamber for your salami or cheese… Before we begin I want to
Making salami at home is like turning meat into art. There’s really nothing like it. You have a blank canvas, a palette full of spices, and virtually limitless combinations of textures and flavor. The process of making salami is relatively straight forward and as long as you work in a
Sometimes the weirdest ideas come to me when I’m in my laboratory (kitchen). This week I was thinking about how amazing Korean KimChi tastes. It’s unique tangy, funky, fermented experience is like a taste bud’s dream come true. So complex in it’s flavors, KimChi ticks all the boxes for me.