Happy (belated) New Years!

I am back from holiday travels and ready to take on the next quarter

I had a great time with family, but we didn’t really do much in terms of food. With that said, I had more than my fair share of skyr and dried beef. Swiss meat and dairy really is something special

Now onto the main topic of the day: What’s in store for 2024?

First, more baking. I started playing with yeasted doughs late last year and really loved it. This year, I’m going to practise more and see if I can get more creative. Turns out yeast can be nice, especially now that I have my own space.

Second, I’m going to play around with molecular gastronomy. I’ve always wanted to experiment with molecular gastronomy, but never had any proper equipment. Well….. little bro gave me an immersion blender for Christmas and agar agar is $2/oz. It will be exciting to try something new in this new year.

Finally to balance out the fancy molecular gastronomy, I’m going to be working on a series called “recipe simplification”. My friend told me that cooking was “intimidating” because all the recipes had so many ingredients. I figured I’d spend some time to cut the fat.

That’s it for this little update post. I can’t wait to get started. What do you have planned for the new year?

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