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René Redzepi,David Zilber

The Noma Guide to Fermentation (Foundations of Flavor)

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  • Gewцитирует3 года назад
    When in doubt, throw it out
  • Таня Ерошкинацитирует5 лет назад
    They are also halo-tolerant (salt-tolerant) and anaerobic, meaning they thrive in the absence of oxygen.
  • Таня Ерошкинацитирует5 лет назад
    They can tolerate the acidic environments they create, and require oxygen to create acetic acid, thus classifying them as aerobic bacteria.
  • Таня Ерошкинацитирует5 лет назад
    You taste as much with your brain as you do with your tongue.
  • Таня Ерошкинацитирует5 лет назад
    fermentation is the process by which a microorganism converts sugar into another substance in the absence of oxygen.
  • Таня Ерошкинацитирует5 лет назад
    It is limited to seven types of fermentation that have become indispensable to our kitchen: lactic acid fermentation, kombucha, vinegar, koji, miso, shoyu, and garum
  • Таня Ерошкинацитирует5 лет назад
    bacteria consume sugar and generate lactic acid
  • b7279632482цитирует5 лет назад
    Salt and Baker’s Percentages
  • b7279632482цитирует5 лет назад
    But of course, the first step in preventing unwanted microorganisms from taking hold in a ferment is to make sure your equipment and hands are clean before they come into contact with food.
  • b7279632482цитирует5 лет назад
    What Makes Fermentation Delicious?
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