Wait What It Worked?

The thought whether I could emulsify brown butter into melty cheese was just an off the cuff idea, but my inner food tinkerer decided to try it out anyway. And, oh wow, this might be the most interesting melty cheese I’ve ever had. A combination of sharp cheddar, parmesan for the extra umami kick and a milder Bergbaron, with some Greek yogurt as liquid base and aforementioned brown butter, it made for some incredible cheese slices. Can’t wait to put in on a burger.

Make Your Own Gooey Cheese

When you want to make a cheeseburger but aren’t happy with the stuff you can buy, you procure some sodium citrate and make your own melty slices where you combine whichever cheeses you like. These ones were a mix of cheddar and Bergbaron, and almost too melty. Use less liquid next time around. Hmm, I wonder if I could smuggle brown butter into the emulsion…

The Last Of The Cookies

Making another batch of brown butter pecan chocolate chip cookies. Why is this the last one you ask? Because out of 6, I already ate one, and the other 4 are currently taking a roughly 300km trip in a parcel for the sheer sake of finding out how well you can deliver cookies through the mail. A little trick for baking those? Store them in the freezer and pop them directly into the oven, so they stay nice and thick and you get a great contrast of crunchy crust and chewy interior.


BLTE Sandwich

Sandwiches kind of fascinate me. Seemingly pedestrian food, far cry from fancy 3 star plating, but a properly good sandwich is just the same a play of attention every step of the way and careful balance of ingredients. Well, a BLT captures exactly that balance, but if I had to throw anything in the mix, a nice fried egg with a runny yolk isn’t really a bad way to go.