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烹飪課程台中,台中烹飪教室,西餐烹飪課程,法式料理課程台中,台中料理課程,台中廚藝教室
初階課程歐式發酵學廚師到你家

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
-----------------------------------------------------------
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

 

registration:

 

來自於大自然永續的智慧,無氧狀態培養著微小的菌種,藉由醃漬與發酵多道繁複工序,相應的溫度、濕度調控與時間的沉澱,賦予食材全新風貌。

從零到有的觀念+學習+實作

【三道料理示範】製作
▸醃漬:生花椰菜
▸發酵:泡菜、酸菜、辣椒醬
▸康普茶:蘆筍、大麥,飲料製成

【三種風味搭配品嘗】運用
▸醃花椰菜小花搭配番茄、香烤魷魚和扁豆沙拉
▸馬鈴薯搭配酸菜和發酵土豆麵包與辣椒
▸松露蘆筍奶油康普茶

課程預約 :https://reurl.cc/WrMV2D

電話: 0989 990133

聯絡與討論 Line ID:23140407

 

料理課程台中,台中料理課程,台中廚藝教室

烹飪課程台中,北歐料理烹飪教室


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