/ck/ - Food & Cooking

>>8824306
Potatoes out of the wax, cooled, and peeled. They definitely gained some color from the process, and absorbed a really great honeyish/floral aroma.

Meanwhile, I set up a double boiler and whipped some duck yolks with a tiny bit of honey, some sherry vinegar, and some salt, until it was slightly thicker than a sabayon. I also made up a very strong salt solution, seasoned with a bit of thyme and a touch of sherry vinegar, which I repeatedly brushed onto the potatoes to season them, repeating each time they absorbed it. Otherwise they'd just have salt on the surface.

Some of the potatoes I also cooked again, thinking of the cooking process of a French pastry called cannelé de bordeaux, where the moulds are coated in a mix of beeswax and clarified butter. So I did a similar thing with half the potatoes, heating a 50/50 mix of beeswax and clarified butter in a skillet and cooking the potatoes off. They developed a super flavorful, even crust on the surface which was really nice.