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.
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...
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
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.
Your burnt butter looks smooth. I'm thinking boiled potatoes... Cheers!
Brilliant. I shall be making Burnt cabbage butter at the weekend. Thank you
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...
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.)
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!
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
Tarragon butter: the poor man’s bernaise sauce...
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
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?
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.
All sounds dreamy! Maybe this rainy Sunday...🙏🏽🙏🏽🙏🏽