Mix the washed clean blackberries well with salt and put them in a Juliette container or vacuum bag and seal their mouth. Let it be fermented for 3-4 days in an environment that does not receive the Sun, which is 23-25 Celcius. 3. or 4. at the end of the day you'll see that the vacuum bag starts to swell and there are bubbles around the blackberries. That means the blackberries are ready to be used. Remove from the vacuum bag and mix well with the sugar and put in the pan. First, simmer until simmering over medium heat, then bring to a low heat and stir in the sauce every 5 minutes. It's important that the bottom doesn't burn, since the sauce will be dark. Continue to pull out the sauce (until reduced by 50% and thickened.) After pulling out the sauce, take it aside and leave to cool at room temperature. Store it in the fridge.
Ece Alaybeyoğlu, who has been in kitchens since 2013, moves to the kitchen of Grand Hyatt Istanbul Hotel Istanbul, 2 Michelin star Noma Copenhagen, 2 Michelin star restaurant The Ledbury London. As of 2019, he is the head of research and development at the 2 Michelin star restaurant Alchemist Copenhagen.
Ece Alaybeoglu, who stated that restaurants in Copenhagen have added very important advantages to his education with his internship at Noma, which is one of the main reasons why he has become famous around the world, was also found in the kitchen of The Ledbury, one of the best restaurants in London.
Sign up for free and be the first to get notified about new posts.