ruby eggs

RUBY eggs | whole lot of cured umami goodness in a singe jewel

RUBY eggs | whole lot of cured Umami Goodness in a singe jewel

RUBY eggs | whole lot of cured Umami Goodness in a singe jewel So, you’ve probably already know about the cured eggs and a whole lot of favour they bring to the dish. But, do you know about Cured Ruby Eggs?? Cured egg yolks is something very popular. You can shave / grate them and serve with anything: pasta, salads, main dishes… anything! They would add a rich umami flavour to absolutely any dish! So, as I was discovering the process of curing for myself, I tried of course, Gravlax… and interestingly enough, the process of curing fish and egg yolks turned out to be pretty identical… and, that gave me some ideas for creating extraordinary curing mixtures.  Check out this Ruby eggs video to learn how to cure egg yolks, so they shine like brilliant jewels?✌? https://youtu.be/jtnJTEShwPs Recipe for Ruby Eggs 8 egg yolks 1kg Kosher salt 500g Sugar 1 medium sized raw beet* *It’s vital to use raw/uncooked beets in this procedure, as the cooked ones do not pass as much colour onto cured products. Ingredients, you’ll need Directions Grate the beet on smaller grater. Mix it thoroughly with salt & sugar. Take a large shallow container and spread half of the curing mixture on the bottom, press it down a bit. Take a whole egg in a shell (make sure it’s properly washed) make small dimples inside the 1st layer of the curing mixture. Separate yolks from egg whites and carefully place the yolks inside those dimples. Gently cover the yolks with the remaining curing mixture. Close container tightly and keep it in the fridge for 3-4 days. After a few days, dig the yolks out and give them a thorough wash. Dehydrate your Ruby Egg Yolks on a rack for 3 hours at 60C / 140F. Enjoy your Ruby Egg Yolks! *You can store them in an airtight container in the fridge.  Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Microplane Zester Food Processor Food Digital Thermomether You might also like this Recommended Blog Posts Previous Next

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Perfect Salmon Tartare

How to make a perfect Salmon Tartare

How to make a perfect salmon Tartare? Very easy actually. All you need is to follow 5 simple principles/steps: Choose a good quality raw fish & slice it neatly Marinate your fish for an additional layer of flavour Sauce-sauce-sauce! Don’t forget about the binding mixture (so your Salmon Tartare doesn’t fall apart) Serve with some crunchy companion (to offer a variety of textures for your exuberant palate) Part 1 – Salmon preparation (incl. marinade) 200g Sashimi-grade Salmon 50g Sake 50g Mirin FULL RECIPE INCLUDED WITH CULINARY ACADEMY Ingredients, you’ll need Directions Remove skin, brown flash and bones (if any) off your salmon fillet. Slice* your salmon fillet with a sharp knife about 5mm thick, and then chop to small cubes (5*5mm). Prepare a marinade by mixing together all the rest of the ingredients and simmering** the mixture for about 2 min to let all the alcohol evaporate, leaving only the deep flavourful notes. VERY IMPORTANT – Let your marinade cool down completely***.  Pour the cold marinade….. …. Full Recipe is Part of the CULINARY ACADEMY Join TODAY and have access to all Classes + Recipes. Once enrolled, you’ll get a LIFETIME ACCESS to the academy, incl. all the new upcoming cooking lectures and modules and this recipe. learn more

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