"We're basically a team of four or five people that are left to our devices to just innovate in this one field and deal with other special projects that come our way and, of course, write books and do...
Fermentation is something that has been around us for thousands of years. It has been at the epicenter of human survival and has had a marked effect on the success story that has been human progress...
She recommends rice that's thicker than basmati for this technique and Eno rather than baking soda for the cake batter, which is fermented overnight and then prepared in a steamer. Her chutney topping...
Sauerkraut can be made with as little as two ingredients: cabbage and salt. Following the same procedure, you can add a wealth of flavors and colors to kraut. This makes it perfect for using up...
The word umami describes one of the five main tastes, alongside bitter, sweet, salty and sour. Over 100 years ago, Dr. Ikeda in Japan discovered Umami as an addition to the already documented four...
Chef Palak demonstrates three key techniques in the process: brining, fermentation and blanching. She slices her potatoes with a mandolin, double fries the shoestrings for extra crispiness and purees...
From vinegars and black garlic to krauts, natto, koji and fermented juices, I am learning so much about the value of time and temperature and the life that these elements bring. Fermentation is a...
Fermented foods can be considered either alcoholic or lactic acid. These groups are determined by the product of fermentation, ethanol (alcohol) for the alcoholic and organic acids (often lactic acid)...
