Chef at Home

It may have been the next, but it sure was close to the front of the line. What we have amazingly different in toasting the milk solids in the mason jar in the pressure cooker is that the toasted aroma is much stronger and prominent and the taste of the caramelized solids seems fuller and richer. In fact, the rich aroma of the solids had us first looking into cupcakes (go figure) and blondies (which were amazing.) Once my sweet tooth was calmed the savory arena
opened again.

The toasted solids blended incredibly well with blond miso creating a decadent seasoning which can go in a number of directions. The first was a quick brine for meat and seafood which alternatively may be used to hydrate and cook noodles. Speaking of noodles we may just have to make some milk solid- miso noodle soup. The blending of these flavors has created a wonderful base which now joins our ever growing pantry of necessities.

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