Here is the pic by pic of our cold smoked fried chicken from our book Ideas in Food: Great Recipes and Why They Work. In the second picture the buttermilk brine is not white as it should be in the original recipe. Instead, we added kimchi juice (the liquid which exudes from and surrounds the fermented kimchi and is extremely flavorful and a great addition to many dishes) to the brine. In this version we are showing one possible modification to the recipe. This pic by pic and adaptation demonstrates the flexibility of recipes. Having the framework in place allows for the personalization and customization of ideas.
Years Past
January 9, 2005
