Curing egg yolks/ Curing general

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>>7821954
>curing your own egg yolks

mah nigga. well worth it, especially after you get your first few batches out of the way and start exploring more exotic cures. I grate that shit on anything, its even better than parm in some applications. you can use them to trick classy white bitches into thinking you're not a complete fuckup, too.

is this the new mee-mee?

what's it used for? what do you put it on? what's it taste like?

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>>7822031
and tips
>move the yolks to a fresh cure on day 3, speeds up dehydration dramatically
>I like 60/40 salt/sugar

I think one of the /ck/ challenge people got the whole process to fit in a week by changing the cure every day and keeping them uncovered with a fan blowing over them

>>7822070
this will be the new truffle. non-creative chefs that want to have a fine dining restaurant will start putting this in half of their dishes they way they do with truffles now.

>>7822031
they look like candy, but I think I would regret eating an entire one of those like it's candy.

>>7822070
I am not sure, it sounds like it has meemee potential, but I have a dozen eggs burning a hole in my kitchen and it's cheaper than parmesan...

>>7822031
looks beautiful on a bandana thank you

>>7822090
a half pound block of parmesan is like $4 here in trump country upstate ny. is that really something you dont want to afford?

No, really, what the fuck is the point of this? What do you even use it for? Is it a garnish? Is it for desserts? I'm at a loss as to why one would do this.

>>7822102
It's a garnish. You grate it onto things. Pasta especially.

>>7822102
it's a meme youyou everyoneveryone.

it's for hipsters.

>>7822096
tea towels were $15, bandanas were 50 cents

So, can you add other stuff to this? Like various spices to the curing mix? Would it do anything?

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>>7822070
>>7822090
>>7822102
>>7822109


>actually try to discuss cooking methods
>/ck/ hurt itself in it's confusion!

here's something for you to munch on while the big kids talk about cooking

>>7821954
stop doing this. it's fucking disgusting.

goza was funny. this is just gross.

>>7822133
curing egg yolks isn't cooking, idiot.

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>>7822139
>citation needed

>>7821954
What did you cure them of?

>>7822159
cured eggs aren't food. it's disgusting.

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>>7822159
the dumb ass of the month award goes to you.

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>>7822172
I don't know about that...

>>7822172
yea you're right, talking about how to prepare one of your ingredients and discussing its applications in your dishes isn't a cooking discussion at all.

kill yourself.

>>7822187
if one of your ingredients is cured egg yolk then you might as well just fuck off. this is the land of the chicago deep dish, not your nasty bullshit that was never intended to be eaten.

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>>7822190
oh gee, another fucking 'go 'za retard. I'm so fucking surprised. What an original and thoughtful contribution for our already dying board.

can you even fry and egg? can you make a veloute? can you make ANY sauce without using a can opener? you fucking make me sick. if you wanna talk about pop-tarts and spout stale memes all day, go to /b/ and /s4s/, they can't get enough of that shit.

>>7822218
I said FUCK OFF

>>7822241
nigga pls this isn't your own personal board this is the peoples board get your 'go 'za bullshit out of here and take it back to yo mama lil niglet-o-damus we're here to talk about food and cooking not retardation and autism 'go f'ck 'r 'lf

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>>7821954
I've seen this and want to do it. What's with the sugar I've been reading in this thread? I thought it's just salt to dry them out, then put them through the small holes of my box grater as a garnish.

What types of dishes do you use these bad boys in?

>>7822218
Can't you even cure a 'go 'za? It's not that hard desu

>>7822985
using some sugar in the mix helps tone down the saltiness so the creamy/savory notes in the egg come out more.

grate it on whatever. I like it on pastas and on baked potatoes

I've tried it. The yolks came out ludicrously salty. I could hardly taste the yolk flavor over the salt, even when I tried doing a brief cure with a higher sugar ratio. I really wanted to like it, but it didn't work for me.

Making salo and gravlax both went better. Gravlax especially. I make it often.

>>7823017
you use egg in your pizza crust?

Found some dessicated eggs yolks at my sister's house when I went there a while ago. Looked just like this.

She wasn't curing them though, she's just kind of disgusting.

>>7822985
>>7823017
Sugar is also a great antimicrobial / antibacterial thing.

>>7821954
Salmon is very easy, jamie olier, though hes a cunt, has a good one for beetroot cured salmon.
Egg yolks i did multiple times and i prefer it on the sugar heavy side. It takes longer to dry out but its more versatile

can this thread get back on track?

http://www.bonappetit.com/test-kitchen/how-to/article/cured-egg-yolk

the issue I have is massaging the salt into the yolk proves problematic.

>>7822218

You can't critisize someone and anime post, it just doesn't work

I've never heard of curing an egg yolk. What's the process? This shit would be awesome on so many things.

Good thread OP. I feel like I'm back on 2012 /ck/

>>7823753
it isn't exactly rocket science anon, mix 50/50 salt and sugar together, lay a bed of it down in some tupperware, make indentations and put the yolks in them, cover with the rest of the mix. shove it in the fridge and forget about it for a week. Dust the yolks off, wrap them in cheesecloth, and hang them in the fridge for another week. Then grate some up and throw it all in the trash because you should just use parm instead of taking 2-3 weeks just to eat a meme.

>>7823786
>Then grate some up and throw it all in the trash because you should just use parm instead of taking 2-3 weeks just to eat a meme.
Holy fuck this.

>>7823786
I laughed. Thanks for giving me the run-down. Sometimes I like to work a little and try something different.

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>>7822135
I don't know how it is going to taste, but I will let you know whenever it's done. Probably it will taste like egg yolk, but I'm hoping it doesn't just taste like the inside of a boiled egg.

>>7822099
I'm in downstate NY, so it's a bit more than $8 a pound, and I have bought some parmesan to have in my fridge as per your advice, so maybe combining both things will be good too.

>>7822074
Thank you will do the fresh cure thing, except I just tried to put less sugar than salt not measuring out exact ratios.

>>7822031
It is nice to hear that someone thinks it's worth it, most anons seem to think that waiting for something to cure is the worst thing in the world... it doesn't seem like a big deal to me at all. I would love to trick classy white bitches into hanging out with me so fingers crossed.


also here are the eggs so far. There are three yolks in there, put them in yesterday. I'm keeping them covered in the refrigerator. I broke either one or two of the three yolks when i cracked them

Are these things the same as Chinese salted eggs?

cuz those are not bad, just super super fucking salty