Last night, we visited the curing room in Test Kitchen, a restaurant opening in its new location in Rockwell.
A curing room is where meats (pork, duck, beef) are hung up to dry after being rubbed with salt and herbs to preserve it. After it loses a certain percentage in weight, it is then taken down, the mold is removed and the insides are cut and served or incorporated into a dish. Chef Josh Boutwood patiently explained this all to me (and answered all my silly questions).
During dinner earlier, we had tasted the results of months of curing—and the flavors were richer and fuller than a slab of meat fresh from the market.
What was fascinating to me about the curing room tour were these ideas:
- Some of the best things take time. You cannot rush curing or fermenting.
- The so-called bad things like bacteria and mold are actually good. They contribute to the flavor and are essential to the process.
- Curing relies on trial and error. The meat might need different ingredients for its rub. Or the chefs might take it down too early, before it’s ready. Some meats don’t turn out the way they expected while others are delightful surprises.
What if you allow your life to take its time? What if there’s no need to rush to get to your perceived finish line?
What if the challenges in your life are what will actually make you better?
What if you look at your life as an experiment? Sometimes you win. Sometimes you will lose and learn. Both are okay.
