In the pursuit of using leftovers - I began by using apple scarps from Tarte Tatin mixed with water and a touch of sugar, has now formed a mother (see white membrane, picture 1) and is now pleasantly acidic.
I often ask - what do I do with the leftovers? Lately, as you may have noticed, I made a few Tarte Tatin. Consequently, apple peels and cores were soaked in water and sugar. Then left to naturally ferment.
Now it has a new life -
1. An aperitif as mild refreshing apple cider.
2. To Ferment further to make an apple cider vinegar.
Being a butcher, puts things into perspective. A chicken has two wings, a cow has two tenderloins, there are two racks on a lamb etc. I personally don’t consume a lot of meat, so when I witness eating habits, it confounds me to see perfectly great cuts of meat overlooked for sake of populism. My question was - “why do chefs not revere a tongue, as much as tenderloin?”. I took it as a challenge and ran with it. Over time, other than the personal discovery of its versatility — today, offal and off cuts have become a signature at my table.
La Lengua, freshly made corn taco, fermented Serrano peppers, coriander.
