Understanding the differences between the leaves of California bay (Umbellularia californica) and "true" bay (Laurus nobilus). How to identify their leaves and the chemistry that makes them taste different in cooking.
Today I am writing about an experiment. I have no clue whether it will work or not in its virginal attempt but I thought I’d tell you anyway because … I am excited. I have had a go at preserving lemons, which I can then use to accentuate the flavours
After receiving another gift of perfectly ripe kumquats, I decided to concoct a recipe that would preserve them but keep their fresh, delicious flavor intact. This recipe is an easy marmalade and only uses a few ingredients.
If you want to feel like creating a new texture with the same flavours, mix the pickled peppers' ingredients, thicken them with pectin and create an original, aromatic spread for sandwiches, toasts and grilled meats.