烹飪課程台中,北歐料理烹飪教室
歐式發酵學
An Introduction to Fermentation at Dew
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Basic ideas of fermentation
•Purpose
•Flavor changes and enhancements
•Examples: Stinky tofu, fermented sweet roux sauce, mustard greens, chili sauce, soy cucumber pickles, wines, mirin, miso
Types of fermentation available
•Lactic fermentation, ethyl alcohol fermentation, acetic acid fermentation
•Natural fermentation via the airborne yeast capturing
•Scoby in Kombucha
•Keffir ferments
•Seedlings of selected yeast and bacteria strains
•Molds in dairy and cheese, i.e. penicillium roqueforti, koji (aspergillus oryzae)
•Pickling via the use of vinegar
Demonstrations & Recipes
•Vinegar pickling, i.e. raw cauliflowers
•Lactic fermentations, i.e. pickles, sauerkraut, hot chili sauce
•Kombucha drinks, i.e. asparagus peels, barley
Tastings and Pairings
•Pickled cauliflower florets with confit tomatoes, grilled squid and lentil salad
•Cream of potato soup with sauerkraut and fermented potato bread and hot chili sauce
•Asparagus cream kombucha with truffle
Conclusion
•Cares and Cautions
•Related resources
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