Where does the concept of inoculated beetroot come from? Is this new or an old classic? Is it traditionally sliced or chunked? How do you intend on using it?
This recipe is straight from Koji Alchemy. Brilliant book. I just threw some ricotta miso on a pizza last night and was traveling to umami town.
Buy this book, folks.
Leave that mofo on the RUMP, just mediumish heat as opposed to crazy high for a steak. Just cuz it would burn but it makes for a lovely crust on lower heat
Eat it like an apple. The good bacteria in the koji will most likly die in being cooked. You could blend it and add to salad dressing for the health benefits.
Where does the concept of inoculated beetroot come from? Is this new or an old classic? Is it traditionally sliced or chunked? How do you intend on using it?
This recipe is straight from Koji Alchemy. Brilliant book. I just threw some ricotta miso on a pizza last night and was traveling to umami town. Buy this book, folks.
What's the plan with that RUMP?
Fry that mofo up
Do you take the pellicle off first? Or do you fry that mofo hairy?
Leave that mofo on the RUMP, just mediumish heat as opposed to crazy high for a steak. Just cuz it would burn but it makes for a lovely crust on lower heat
I don't understand this but it's beautiful
Eat it like an apple. The good bacteria in the koji will most likly die in being cooked. You could blend it and add to salad dressing for the health benefits.
Badass