Fermentation Control: How Cooks Turned Chaos Into a Symphony of Textures and Flavors
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Fermentation Control: How Cooks Turned Chaos Into a Symphony of Textures and Flavors
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🎙️ EP195 — Why Nouvelle Cuisine's rulebook banned fermentation for decades and how an enzyme can make milk taste like eight-month pecorino in two hours.
🎧 In This Episode:
🧫 Meet John Regefalk: BCC Innovation & The Fermentos Book
📜 The Rulebook That Banned Fermentation For Decades
⚖️ Rotten or Fermented? Where's the Line?
🔬 Fermentation Isn't Luck. It's Science!
🌍 Did Noma Actually Start the Fermentation Movement?
🌾 Koji Goes Local: Pearl Barley Instead of Rice
🍚 Koji: Nearly Impossible to Get, Now One Click Away
🧀 Funky Milk: Aged Cheese in Two Hours
🕺 The Bouncer, the Pathogen & the Pink Pepper
🧊 A Styrofoam Incubator & the Birth of an Obsession
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🍷 Enjoy