Allowing a skin to form on top of a flavoursome gelatinous liquid offers something that is too often overlooked. If this is carefully removed and dried gently you yield a membrane thin sheet that has all the flavour and intensity of the original liquid its self! Having something so delicate yet powerfully flavoured can add an element of magic to an otherwise simple dish. A little sauteed asparagus in a bowl with this sheet to the side, simply place sheet on top and it melts. Completely dissolving into a moist, unctuous, hammy, smoky coating. I've been listening to my asparagus and it really likes this, and we think others might too :)
I would really like it too :)
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