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"IDEAS IN FOOD" - 1 new article
Twice "Barrel Aged" Fish Sauce
We started with the incredible 40°N Red Boat Fish Sauce which is fermented in large wooden barrels. The resulting sauce by itself is clean, rich and an incredible ingredient to work with. With an incredible ingredient comes inspiration. We wanted to take the idea of barrel aging and impart a fuller barrel aged flavor to the sauce. We were looking to capture the flavors similar to aged whiskeys but on the fish sauce. In order to do this, in a short period of time, we took some of the fish sauce and some charred apple wood chips and combined them together and then used the Polyscience Sonicprep, ultrasonic homogenizer to extract the flavor of the charred wood and marry it with the fish sauce. We were able to impart the flavor of the wood and char into the fish sauce in under a minute. Once the fish sauce was flavored we strained out the wood chips and tasted the results. The great Red Boat fish sauce has now become a game changer for our pantry. The flavor of char and wood, a bit of smoke and the woody and vanillin notes of the chips balanced and smoothed out the fish sauce even further. Now we are chomping on the bit with ideas for both the fish sauce and "barrel aging" not normally barrel aged ingredients. It is great when a simple idea unlocks the flood gates
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