/ck/ - Food & Cooking

>>9084074
Once squab bones were roasted I simmered them down with some chicken stock as well as the chanterelle trim, some caramelized shallots, and some thyme. This squab stock I reduced down to a jus, seasoned with salt and sherry vinegar, and mounted with butter to finish.

I also made a lacto-fermented perny date puree. Basically just took a bunch of dates, covered them in a mix of whey and water with a little salt, sealed them in a jar, and let them go. I was super happy with the results- super complex flavor, a little sweetness, some good acid- everything you could ask for. The puree was literally just pressing these now-super-soft dates through a strainer and mixing in a little of the liquid to loosen the texture.