jimbob
Senior Member
Made soy cured ocean trout with tumeric coconut caramel and pickled daikon. (courtesy of gingerboy, a favourite melbourne restaurant) Sourced some fresh tumeric root which was so much better than when i used powder. Only i had no idea how messy this stuff is! Apart from stained hands, board(not my boardsmith thankfully!) and pretty much all that touched it, it left an impossibly thick hard residue on my kato which could only be flitzed off, ending a particularly pleasing patina. Any tips on how to use this stuff?