There must be a word for burnt cabbage (aside from umami), it is so morish. I wonder if it is something you develop a taste for, I seem to love it more year on year, I think of all the wasted meals as a child when cabbage was just watery gloop and feel I have lead a half life.
My favourite way to prepare sliced cabbage is with 1 tsp butter and 1 tsp of chilli flavoured rapeseed oil in a frying pan. Cook until charred and simply eat it is it is - I suppose I could throw on a pork chop to add some protein - but I'd be happy with just the cabbage to be truthful.
I agree, there's a lot more to it than just "umami". Its sweet, and a little bitty, slightly sulfurous. Very special stuff. Your recipe sounds very nice. All about that char!
Thanks, Mark. Would love to know what you think and how it turns out. It's hardly a precise recipe (measuring levels of burn isn't easy) but it's a forgiving technique and I love the stuff.
Well-presented and exciting ideas - especially the idea of burning cabbage. Obviously, I shall avoid the butter part. Still, incorporating burnt cabbage has an intriguing appeal - it would be magical in introducing new flavors on the plant-based side of cooking...
Oh...I'm honored you even thought in those terms - that just made my evening.
I don't like using plant-based butter alternatives in my cooking - I don't want to necessarily re-create a recipe and ignore all the factors that pushed me toward a plant-based way of life. Those factors include the health aspects of fats I consume and how ingredients affect the natural world (pollution, fair farming practices, environmental impact, etc.). Of course, this makes cooking more challenging, but isn't that also the fun part?
It was such a fun saga ... also, great idea (if I had a hair dryer? I mean, I think there's one around here ... somewhere? but as a curly haired person I don't use it much.)
I really think it's a great technique. I started doing it with the holiday turkey, but it really helps with chicken as well. Let me know how you get on. Hope you find it helps.
There's us been popping a quartered lemon inside the chicken all these years ... loving the care that goes into the drying process and the flavoured butters sound like a must-try. Fabulous food writing, thank you
The lemon up the arse is a great thing as well. In fact, shove all you like up there, it definitely adds flavour, especially to the juices. But this drying/curing step is a winner in my book as well. Thanks so much for the lovely comment. Really very kind.
Roasted mushroom butter is in fact amazing. A little rosemary or sage in there doesn’t hurt either. I also add a tiny bit of dried orange zest. This cabbage situation sounds sublime and I will be attempting it soon.
There must be a word for burnt cabbage (aside from umami), it is so morish. I wonder if it is something you develop a taste for, I seem to love it more year on year, I think of all the wasted meals as a child when cabbage was just watery gloop and feel I have lead a half life.
My favourite way to prepare sliced cabbage is with 1 tsp butter and 1 tsp of chilli flavoured rapeseed oil in a frying pan. Cook until charred and simply eat it is it is - I suppose I could throw on a pork chop to add some protein - but I'd be happy with just the cabbage to be truthful.
I agree, there's a lot more to it than just "umami". Its sweet, and a little bitty, slightly sulfurous. Very special stuff. Your recipe sounds very nice. All about that char!
Your burnt butter looks smooth. I'm thinking boiled potatoes... Cheers!
That would be delicious, absolutely.
Brilliant. I shall be making Burnt cabbage butter at the weekend. Thank you
Thanks, Mark. Would love to know what you think and how it turns out. It's hardly a precise recipe (measuring levels of burn isn't easy) but it's a forgiving technique and I love the stuff.
Flavored butter + chicken? Count me in!
Well-presented and exciting ideas - especially the idea of burning cabbage. Obviously, I shall avoid the butter part. Still, incorporating burnt cabbage has an intriguing appeal - it would be magical in introducing new flavors on the plant-based side of cooking...
Absolutely. I did think of you Jack when working on this and how it would work in whatever vegan butter alternative you use.
Oh...I'm honored you even thought in those terms - that just made my evening.
I don't like using plant-based butter alternatives in my cooking - I don't want to necessarily re-create a recipe and ignore all the factors that pushed me toward a plant-based way of life. Those factors include the health aspects of fats I consume and how ingredients affect the natural world (pollution, fair farming practices, environmental impact, etc.). Of course, this makes cooking more challenging, but isn't that also the fun part?
I'm now starving first thing in the morning! 😁
I assume you know the saga of Helen Rosner and her hair-dryer chicken? https://www.newyorker.com/culture/annals-of-gastronomy/yes-i-use-a-hair-dryer-to-make-roast-chicken
(Saga was mostly Twitter folks who thought she was trying to *cook* the chicken with the hair dryer. Facepalm.)
Haha, no I wasn't aware. I admire her ingenuity. But there's always someone on Twitter ready to criticise.
It was such a fun saga ... also, great idea (if I had a hair dryer? I mean, I think there's one around here ... somewhere? but as a curly haired person I don't use it much.)
I will!
When I’m in Costa Rica (we have a home there) we get fresh chickens from a local farm. Can’t wait to try your recipe next time I’m there!
I really think it's a great technique. I started doing it with the holiday turkey, but it really helps with chicken as well. Let me know how you get on. Hope you find it helps.
When I’m in Costa Rica (We have a home there) we get our chickens from a local farm. Can’t wait to try your recipe next time I’m there!
Sounds amazing
Thanks, Celia.
Tarragon butter: the poor man’s bernaise sauce...
Fair point
There's us been popping a quartered lemon inside the chicken all these years ... loving the care that goes into the drying process and the flavoured butters sound like a must-try. Fabulous food writing, thank you
The lemon up the arse is a great thing as well. In fact, shove all you like up there, it definitely adds flavour, especially to the juices. But this drying/curing step is a winner in my book as well. Thanks so much for the lovely comment. Really very kind.
We're going to have a go at the drying/curing ... you had us at 'salt'!
Do you think this dry brining technique would work on human flesh and if so, what flavor of burnt butter would you serve with it?
You’re my new hero...
Just a simple guy who likes burnt cabbage.
Check your DMs.
I shall do so until the End of Days.
Roasted mushroom butter is in fact amazing. A little rosemary or sage in there doesn’t hurt either. I also add a tiny bit of dried orange zest. This cabbage situation sounds sublime and I will be attempting it soon.
I bet it is. Butter and cream transfer mushroom flavour so well. Would love to know what you think of this cabbage one though.
I have just taken a capon out of the freezer. Tomorrow I shall obtain a cabbage. The wheels have been set into motion.
Let's go!! Hope you enjoy.
All sounds dreamy! Maybe this rainy Sunday...🙏🏽🙏🏽🙏🏽
Let me know if you do. Would love to hear what you think!!