Yellow Beetroots
1. Beets in a pressure cooker with bay, butter, mulberry vinegar, ground ginger, water and toasted hogweed seeds. Cooked at 15psi for 45 minutes
2. Cherrywood sheets soaking in homemade mulberry vinegar.
3. After being roasted at 180°C for an hour on infused wood sheets and brushed with rendered roasted oxtail fat.
5. Wood beets Mk. 1
Rhubarb, to which i have added ten grams of salt, ten grams of honey, five grams of fermented bee pollen and a toasted Indonesian long peppercorn. Not sure what I’m making. The bee pollen hopefully has a ton of lactic acid bacteria which may ferment the mixture
Dry rub ingredients for BBQ pork belly, Chiles (ancho, guajillo - from @CoolChileCo), Aleppo) achiote, cinnamon, hay
Blanch & Shock is a cooking practice making food for diverse events and projects | enquiries@blanchandshock.com | © Blanch & Shock 2016