Fermentation: What’s the Big Deal?
Is it the hottest food craze? a bunch of chefs showing off? One Weird Trick to stave off your fear of death?
Do you like beer, cheese, wine, bread, sake, miso, whiskey, soy sauce, yogurt, kefir, kombucha, vinegar, kimchi, doubanjiang, and/or rum? Congratulations, you like fermentation!
Fermentation is, basically, the controlled transformation of food by microorganisms. On the way they create new flavors! Neat! But how to use this tool effectively? read on…
We usually think of bacteria, molds, and fungi as unwelcome visitors in the kitchen, but in restaurants worldwide, chefs--famous and acclaimed ones at that--are using microbes to create new flavors, reveals Nature Microbiology.
Arielle Johnson, author of the article and a chemist by training, works with numerous restaurants, including Noma in Copenhagen, which is famous for its exclusive use of Scandinavian ingredients. Like Momofuku, Bar Tartine, Husk, and many other progressive restaurants across the world, Noma uses science to discover new flavors. Johnson's current focus is fermentation.
NATURE MICROBIOLOGY: ARTISANAL FOOD MICROBIOLOGY
My paper for Nature Microbiology explores the uses of fermentation as a tool for creating and transforming flavor in the kitchen.
Turning Trash Into Delicious Things: a Brief Guide
A few ways we can use fermentation to make tasty things out of otherwise wasted food