#glacedeviande

[nyculturesgroup-blog]

#lamb for #Easter by #fermentation with #shio and #koji for 4 hours then #sousvide for two hours. Important to use only a tiny amount of #salt The #sauce just made itself although #tarragon and #glacedeviande helped. @culturesgroup #culturesgroup #chefkenfornataro We ate a lot of steamed #rice with this along with several bunches of #lactofermented #cilantro We ate as a side #vegetable