Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)Chelsea Green Publishing, 04.05.2020 - 352 Seiten "This book is remarkable."—David Zilber, co-author of The Noma Guide to Fermentation James Beard Foundation Book Award Finalist for Reference and Scholarship "The perfect next step."—NPR's "Science Friday" This is the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine In Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Koji Alchemy includes: • A foreword by best-selling author Sandor Katz (The Art of Fermentation) • Cutting-edge techniques on koji growing and curing • Information on equipment and setting up your kitchen • More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more “Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can’t wait to see and taste the next wave of koji experimentation it inspires.” —Sandor Katz "Next level fermentation fodder."—The Boston Globe |
Inhalt
Aging Meat and Charcuterie | |
Dairy and Eggs | |
Vegetables | |
Sweet Applications and Baking | |
Acknowledgments | |
APPENDIX C | |
Andere Ausgaben - Alle anzeigen
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation Rich Shih,Jeremy Umansky Eingeschränkte Leseprobe - 2020 |
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce ... Jeremy Umansky,Rich Shih Eingeschränkte Leseprobe - 2020 |
Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce ... Jeremy Umansky,Rich Shih Eingeschränkte Leseprobe - 2020 |
Häufige Begriffe und Wortgruppen
aging meat Alchemy alcoholic beverages allow amazake amino acids amino paste amino sauce amylase Andrew Wang animal foods applications aroma Aspergillus oryzae aureas awamori bacteria baking barley base beans bread brine calibrated charcuterie cheese chef container cooked cream create culinary culture cured meats delicious developed douchi Dry-Cured environment enzymatic enzymes fermented foods fish flavor flour food safety gochujang grains grow HACCP HACCP plan humidity Illustration by Max incubation ingredients inoculated Japanese Jeremy kitchen koji’s Larder liquid mash Max Hull meju microbes mirin miso mold monocytogenes optimize percent salt Peter Larson Photo by Peter pickling protease protein recipe refrigerator rice sake Salmonella ssp sanitation policy shio shoyu sodium nitrite sour soy sauce soybeans specific spiralis spores SSOP & sanitation starch starter substrate sugar surface sweet taste techniques temperature texture thermometer traditional tray umami understanding vinegar water activity yeast