Kitchen Trends Cooks Are Loving: Charcoal, Ash & Berry Butter
Pot Luck Food Talks: Kitchen Stories From Behind the PassShow Notes
🎙️ EP189 — Curing meat with ash. Charcoal cooking renaissance. Berries replacing butter. Everything we learned about trending techniques pro cooks are testing right now.
🎧 In This Episode: 🌬️ Ramón Perisé: when terroir becomes your mood 🥩 A poetic name made the same dish taste different 🦗 A grasshopper is basically a shrimp ⚠️ Big Mac garums, 24-hour koji "aging": the gastro-cringe 🍽️ Bring back plain white plates 🔥 The charcoal cooking renaissance 🌫️ Ash to wrap and cure meat 🫐 Berry butter, berry cheese, berry fats 🛸 Jules Verne vs. Josh Niland 🐟 Aponiente grows its own fish in a 3-year salt marsh 🐑 Marsh lamb tastes like the marsh (The Sportsman, Kent)
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🔥 Enjoy!
More from Pot Luck Food Talks: Kitchen Stories From Behind the Pass
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🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it.
🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together.
🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money?
🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50?