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Hello everyone,
I’m back from being sick. Well kind of. I still feel a little icky and very tired, but I am able to do the cooking show again and also cook and be on my feet a little more. I really hate being sick because it really messes with my ability to make an income and that really freaking sucks.
We tried to make this bacon jam last week, but it got so grainy that it was almost inedible, so I decided to redo it and make sure that I had enough patience to completely make it this time around.
This bacon jam recipe comes from a restaurant that I was the executive chef at about 15 years ago, one of my favorite restaurants because we got to do a lot of cool events since it was a bacon themed restaurant. I hope that you all enjoy it!
Just a few tips; make sure that you keep a low temperature and that you’re constantly stirring it so that it does not start to crystalize. You want it a lose caramel texture when you are making it. If it seems too jammy before the final reduction, slowly add in water.
If this is your vibe you can find more on Threads and my Discord. These are the places that you can interact with me and tell me what you want to see on the show or in the blog!
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Thank you again for being here! Have a wonderful day and we will see each other again very, very soon! And don’t forget, even when you don’t believe in yourself, I believe in you. You are cool, you’re amazing, you’re talented, and you are where you are supposed to be. One day your circumstances will be different and that will be okay to, but you will always have Momnoms in your corner ❤
-Momnoms
Thank you so much for reading this and hopefully cooking along with me! Don’t forget to go follow the Cooking Show! We want to see you cooking with me while learning the history behind the food. There is just something so beautiful about learning to appreciate a meal that you make with your hands, a meal that has been made by millions of people before you, that started somewhere completely different.