tag:blogger.com,1999:blog-5398221400738351120.post8021919199599796708..comments2024-03-08T00:20:09.564-08:00Comments on The Curious Blogquat: Technique: Salt cured egg yolkThe Kumquat Guyshttp://www.blogger.com/profile/11291803719601268432noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-5398221400738351120.post-64752364929053901072010-05-11T10:12:49.167-07:002010-05-11T10:12:49.167-07:00That's right Mark. Make the meringue exactly ...That's right Mark. Make the meringue exactly as before. Gently lift the yolk out and place it in its new meringue pillow, cover and let sit. Basically its giving a renewed salt source for the yolk to absorb and its probably not such a bad idea anyway for food safety although with the the high sugar and salt content, I wouldn't be too concerned.Gfron1https://www.blogger.com/profile/09293609846439667977noreply@blogger.comtag:blogger.com,1999:blog-5398221400738351120.post-2198146460722482332010-05-11T10:07:53.863-07:002010-05-11T10:07:53.863-07:00Love. this. It's not likely to ever be complet...Love. this. It's not likely to ever be completely dehydrated in my climate, though, though it might stand a chance in the fridge.<br /><br />I'm not exactly clear on how I'd repeat the process? I take the yolk out and encase it in new meringue?Manggyhttps://www.blogger.com/profile/05977929776424593762noreply@blogger.comtag:blogger.com,1999:blog-5398221400738351120.post-38790182046788624952010-05-10T12:54:33.563-07:002010-05-10T12:54:33.563-07:00Yep. That's why I have folders of clutter, muc...Yep. That's why I have folders of clutter, much of which will never again see the light of day, on my computer. I see things like this, save them because they seem cool, sometimes try them, then completely forget about them. I was happy to see this post because I haven't used the technique since a short time after finding it. I liked it but didn't have a specific use for it at the time. I'm now inspired to revisit it.Tri2Cookhttps://www.blogger.com/profile/03781214300077457797noreply@blogger.comtag:blogger.com,1999:blog-5398221400738351120.post-38219332424184914182010-05-10T08:58:08.933-07:002010-05-10T08:58:08.933-07:00Sometimes these cool little techniques are forgott...Sometimes these cool little techniques are forgotten until you need them...so I was glad to find it after forgetting it existed. Rachel - that's a nice blog. She could cook for me anytime.Gfron1https://www.blogger.com/profile/09293609846439667977noreply@blogger.comtag:blogger.com,1999:blog-5398221400738351120.post-80231297311413725392010-05-09T21:21:27.872-07:002010-05-09T21:21:27.872-07:00This is one of those rare occasions when you didn&...This is one of those rare occasions when you didn't surprise me. I grabbed that one off of Star Chefs last summer also. Good stuff. I also use Sam Mason's Egg Yolk Pate de Fruit for sweet yolk applications. Yolks (<i>he uses duck</i>) with sugar, vanilla and thai long pepper poured into plastic tubes, poached at 76c (169f) for 60 min, cooled, removed from the tubes then dredged in sugar and salt. They can't really be grated like the salt cured but they do very much resemble a pectin gel.Tri2Cookhttps://www.blogger.com/profile/03781214300077457797noreply@blogger.comtag:blogger.com,1999:blog-5398221400738351120.post-91193985760220743972010-05-09T20:19:10.635-07:002010-05-09T20:19:10.635-07:00What an enchanting idea!!! You do have the most i...What an enchanting idea!!! You do have the most interesting new things to share. I can just taste that lush salty richness over the new asparagus.<br /><br />I was just reading another wonderful blog, and contemplating a lovely tart, wondering what I'd so with all those seven whites!<br /><br />http://littlecomptonmornings.blogspot.com/2010/05/celebrate-with-strawberries-mothers-day.htmlRachelDhttps://www.blogger.com/profile/11204947567574886675noreply@blogger.com