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EXPERIMENT

What happens when you marinate burrata in white miso for 2 hours before serving? And does burnt honey actually work as a sweet-salty contrast?

RESULT

Yes — completely. The miso adds a quiet depth that you feel more than taste. The burnt honey cuts the richness perfectly. It looked almost too simple on the plate but tasted like something from a restaurant I couldn't afford.

EXPERIMENT

Rye flour, water, salt — fermented for 36 hours. No dairy, no sweetener, no shortcuts. Does fermentation alone create complexity?

RESULT

Yes. By hour 36, the sourness was balanced by something almost nutty. With brown butter poured over it was extraordinary. With nothing — still very good. This is the most Nordic thing I have ever made and I'm not sure if that's a compliment.

EXPERIMENT

Testing whether sumac can do what lemon does in a cure — acidity without liquid. Cured for 4 hours with sumac, salt, and a little sugar.

RESULT

It works differently than lemon. More floral, less sharp. The salmon stayed firmer and the color was spectacular — deep coral with a purple blush. The yogurt flatbread was essential, not optional.

EXPERIMENT

Koji is used for sake and miso — what does it do to chicken if you age it for 48 hours? Testing texture and umami development.

RESULT

The results were genuinely strange and genuinely good. The texture changed — silkier, denser. The flavor deepened in a way that normal marinades don't achieve. It tasted older, in the best possible sense. Will never make chicken another way.