We took our cultured sunflower seed yogurt and drained it for several days. It is now dense and firm enough to hold its shape. At this point, we are looking to add flavor and help it form a crust. We have some powdered wakame in the pantry and decided that an earth and sea combination would be interesting. We coated the disk heavily with the dark green powder. Now we are air drying it in the refrigerator to see if it will develop a rind.
And that got us thinking about dusting, flavored powders, and seasoning from the outside, which led to the idea of creating seasoned layers, whether they are on the outside, inside, or winding through the interior. The light application of intense flavor allows us to deliver new tastes in concentrated bursts.
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