Noble Notations
Ingredients / Cayenne pepper
spice

Cayenne pepper

Also known as cayenne, cayenne pepper powder.

Substitutes

Piment d'Espelette

Used in

2

Berlin Boil

Louisiana-style crayfish boil for fifty, using Berlin’s invasive crayfish

A crayfish boil scaled for 50 people, built around the Louisiana crayfish that have become invasive in Berlin’s waterways. Includes where to actually get them.

BoilingTechniqueCooking in liquid at a full rolling boil, around 100°C. Fast and agitating — it emulsifies and breaks things apart.CajunCuisineLouisiana country cooking from French-speaking Acadian settlers. Built on a dark roux and the "holy trinity" of onion, celery and green pepper, and usually cooked down in one pot.MainCourseThe centrepiece of a meal, carrying most of its substance.PartyOccasionScales to a crowd and holds up on a table without needing to be served hot to order.+4
rev 6

Baumy Biltong

Six batches of working out a wash and a dredge

The current specification: a 10 kg batch with 321.7 g of wash and a dredge sized for coverage rather than by ratio alone.

ChewyTextureResists the bite and needs working. In dried meat this is a target, set by how far the drying was taken.CuringPreservationPreserving with salt, and often nitrite, which both draws out water and directly inhibits bacteria — notably Clostridium botulinum.Dry-curingTechniquePacking in salt, and usually nitrite, to draw out water and make the meat inhospitable to spoilage organisms before drying.Drying boxEquipmentAn enclosed cabinet with a fan and often a low heat source, holding steady airflow and humidity for curing meat.+5