#fermentation

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Food & drink
fromTasting Table
3 hours ago

What's The Best Type Of Honey For Mead? - Tasting Table

Use natural, raw, preferably local honey; honey variety (wildflower, acacia, clover, orange blossom, sage) strongly shapes mead's flavor profile.
fromCulture Trip
3 days ago

How To Discover Hamburg's Growing Sustainable Food Scene

Yet, in Hamburg, a burgeoning movement is bringing responsible eating to the masses, without compromising on the quality of the food it is serving. Klinker, a predominantly vegetarian restaurant featured in the Michelin guide, is one of those at the forefront of this movement. We caught up with chef Aaron Hasenpusch and his kitchen staff, who spend each day putting that ethos into practice, and they explained how they do it and how Hamburg is staking its claim as part of Germany's sustainable cuisine revolution.
Food & drink
#miso
fromTasting Table
1 week ago
Cooking

8 Expert Tips For Baking With Miso - Tasting Table

Miso adds complex umami and depth to baked goods but requires careful type selection and salt management to avoid overpowering recipes.
fromInsideHook
3 months ago
Cocktails

It's Time to Embrace Miso in Your Cocktails

Miso-making requires patience as it involves extended fermentation times, crucial for achieving depth of flavor.
#beer-foam
Beer
fromTasting Table
1 week ago

The Type Of Alcohol In White Claw, Explained - Tasting Table

White Claw is a malt-based hard seltzer made from fermented sugars, effectively a filtered, gluten-free malt liquor sold and taxed under beer rules.
Food & drink
fromwww.eastbaytimes.com
1 week ago

At 10 years old, food company Preserved settling into new Rockridge digs

Preserved, founded by Elizabeth Vecchiarelli, celebrates traditional food preservation through curated ingredients, tools, workshops, and a new Rockridge shop.
#kimchi
Food & drink
fromTasting Table
2 weeks ago

Why It's Called Summer Sausage, And What Makes It Different From Other Types - Tasting Table

Summer sausage is a cured, fermented, often smoked meat designed to remain shelf-stable in warm temperatures through curing, drying, and Lactobacillus fermentation.
fromIslands
2 weeks ago

New York's Dazzling Finger Lakes Region Boasts A Festive Village Called The 'Sauerkraut Capital Of The World' - Islands

Phelps, New York, known as the 'Sauerkraut Capital of the World,' was once the largest sauerkraut producer globally, thanks to its fermentation factories established in the early 1900s.
Food & drink
#chocolate
fromwww.theguardian.com
1 month ago

Grilled sardines and tomato and anchovy pie Irina Janakievska's Balkan recipes for summer

Fresh sardines are typically grilled over an open fire and served with lemon, local olive oil, and blitva, a mix of Swiss chard, potato, and garlic.
Cooking
Cooking
fromTasting Table
1 month ago

What It Means If Your Buttermilk Has Separated - Tasting Table

Buttermilk can separate in the fridge but is often still usable after recombining.
Cooking
fromTasting Table
1 month ago

Why You Can't Store Tempeh Exactly Like You Do Tofu - Tasting Table

Tempeh is a protein-rich, versatile food that requires specific storage practices to maintain freshness.
Food & drink
fromLos Angeles Times
2 months ago

Contributor: I tried this new abomination at Whole Foods so you don't have to

Pickles are a favored food but kombucha posed challenges initially due to its flavor and the complicated nature of brewing it at home.
fromwww.theguardian.com
2 months ago

How to turn unripe stone fruit into a brilliant Japanese condiment recipe | Waste not

Umeboshi, a Japanese condiment made from ume fruit, exemplifies the benefits of shorter food chains and local sourcing for flavor and nutrition.
East Bay food
fromSilicon Canals
2 months ago

France-based Fungu'it secures 4M in funding

Fungu'it aims to transform agricultural by-products into high-value natural flavourings through solid-state fungi fermentation, significantly reducing environmental impact and costs.
European startups
Madrid food
fromwww.theguardian.com
2 months ago

It really is possible to be zero waste': the restaurant with no bin

Baldio, a zero-waste restaurant, creatively uses all food parts and sources from local farmers, promoting sustainability in Mexican cuisine.
Beer
fromEater
2 months ago

Kanji Season Is Short - Savor Every Sip

Kanji is a traditional Indian drink that symbolizes seasonal change, offering a unique, sour flavor experience reminiscent of pickle juice.
Everyday cooking
fromWIRED
3 months ago

Tech Up Your Sourdough With These Upper-Crust Baking Gadgets

Making sauerkraut is simple and forgiving, while sourdough requires careful temperature control and multiple steps that can be daunting for beginners.
Wine
fromTasting Table
3 months ago

How Much Sugar Is Usually In A Glass Of Red Wine? - Tasting Table

Sweet wines have much higher sugar content than dry wines, with some exceeding 100 grams per liter.
Berlin food
fromTasting Table
3 months ago

Does Canned Sauerkraut Still Have Probiotics? - Tasting Table

Probiotics, found in foods like unpasteurized sauerkraut, are beneficial bacteria essential for gut health.
Everyday cooking
fromwww.theguardian.com
3 months ago

Without time, there is no flavour': a South Korean grand master on the art of the perfect soy sauce

Traditional aged soy sauce embodies patience and time, crucial for authentic flavor, as demonstrated by master Ki Soon-do's meticulous crafting process.
Everyday cooking
fromTasting Table
3 months ago

Start Fermenting Your Own Food Right Now With These Chef-Approved Tips - Tasting Table

Fermented foods have distinct flavors and numerous health benefits, which cultures have long recognized.
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