Friday, June 12, 2009

Isn't it about time for a post about salt and time?

Despite naming this blog Salt & Time, I haven't really posted much about the wonders of using salt and time to "cook" food. Chow has a great video up about Alex Hozven "master pickler" from Cultured Pickle Shop in Berkeley. As Alex tells us, the Japanese word for pickles is Sukimono, which means to alter without the use of heat. Check it out:

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