Previously, on tastingmenu.wordpress.com –
So I had vacuum-packed bottarga/karasumi from Taiwan that I had stored in my freezer. And since I was out of my last batch of bottarga from Boston’s North End, I wanted to prepare the karasumi from Taiwan for use (i.e. grate and store in glass containers) in future dishes.
So I got the bottarga out of the freezer and let it thaw in the main part of the refridgerator for a day or two. Once thawed, I had to peel off the waxy coating. My wife recommended that Taiwanese
karasumi needed to be ‘toasted’ before you could actually eat it. After a few conversations with my mother-in-law, we determined that the karasumi needed to be toasted for about 5 minutes/aside at about 200 degrees.
Once the karasumi was toasted, it was just a matter of grating both lobes. As I observed from my
experience of puree’ing corn (and passing it through the tamis), the grating took a lot of patience, endurance and muscle. And as before, I appreciated myself lucky training martial arts. The arm and hand strength and stamina paid off when undertaking the grating process.
Now I have bottarga/karasumi ready for whenever I want it!