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Fermentation thread by Joseph Favre - Tue, 05 Dec 2017 15:04:48 EST ID:LJT3bH/C No.153792 Ignore Report Quick Reply
File: 1512504288879.jpg -(69691B / 68.06KB, 720x1280) Thumbnail displayed, click image for full size. 69691
Post fermentation related things.

Check out this quite interesting video series from fermentation in PRC.
https://youtu.be/M4elw9rIs9Y
Sandor Katz' "The art of fermentation" is also a very good encyclopedic book in case you are interested of the subject.
Pic related. My first batch of sauerkraut.
>>
Joseph Favre - Tue, 05 Dec 2017 15:05:29 EST ID:LJT3bH/C No.153793 Ignore Report Quick Reply
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The sauerkraut day 1
>>
Joseph Favre - Tue, 05 Dec 2017 15:06:13 EST ID:LJT3bH/C No.153794 Ignore Report Quick Reply
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Beer I made
>>
Joseph Favre - Tue, 05 Dec 2017 15:38:27 EST ID:LJT3bH/C No.153795 Ignore Report Quick Reply
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Some pickled lactarius mushrooms I picked
>>
Joseph Favre - Tue, 05 Dec 2017 15:39:20 EST ID:LJT3bH/C No.153796 Ignore Report Quick Reply
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Tried fermenting natto also for the first time some days ago
>>
Tyler Florence - Tue, 05 Dec 2017 18:39:10 EST ID:yU/V4d0T No.153797 Ignore Report Quick Reply
nice looking projects man, would you mind going into specifics about what you used for each thing
>>
Keith Cholewinski - Tue, 05 Dec 2017 20:26:30 EST ID:SIaTLrIe No.153798 Ignore Report Quick Reply
>>153794
I've got some cider fermenting in my basement. I think it'll be ready to bottle soon.
>>
Keith Cholewinski - Tue, 05 Dec 2017 20:28:06 EST ID:SIaTLrIe No.153799 Ignore Report Quick Reply
also got a sourdough culture. i am terrible at baking bread, apparently, though.
>>
Geoffrey Zakarian - Wed, 06 Dec 2017 14:32:46 EST ID:2HwWmzlP No.153802 Ignore Report Quick Reply
>>153797
Anything in particular?
>>
Chef Wan - Wed, 06 Dec 2017 15:13:06 EST ID:LJT3bH/C No.153803 Ignore Report Quick Reply
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>>153799
OP here. I also make sourdough. I was just baking, will post some pics.
>>
Chef Wan - Wed, 06 Dec 2017 15:14:00 EST ID:LJT3bH/C No.153804 Ignore Report Quick Reply
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>>153803
I bake in a clay vessel mostly at home
>>
Chef Wan - Wed, 06 Dec 2017 15:19:54 EST ID:LJT3bH/C No.153805 Ignore Report Quick Reply
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>>153804
Turned out pretty good. Looks good and smells great.
>>
Paula Deen - Thu, 07 Dec 2017 15:15:54 EST ID:6kfHZdly No.153821 Ignore Report Quick Reply
>>153805

requesting step by step recipe understandable by an idiot please
>>
Pierre Wynants - Thu, 07 Dec 2017 18:53:39 EST ID:8eaqa6FP No.153826 Ignore Report Quick Reply
>>153821
A sourdough starter is probably more than most people would bargain for, personally i think its the next level up once youve been making a few varieties of bread

bread honestly just needs time. id try to explain it but im much more "hands-on" and only really am in my element when i can show it to you and be like "so when it looks like this, it has enough water","when it looks like this, its finished its rise and is good to bake"

its a tactile experience.

can give a few recipes for breads if youre interested, but i tend to give approximations as i dont often weigh or measure
>>
Paula Deen - Thu, 07 Dec 2017 18:56:41 EST ID:6kfHZdly No.153827 Ignore Report Quick Reply
>>153826

teach me bread please i want to eat bread
>>
Lidia Bastianich - Thu, 07 Dec 2017 22:56:55 EST ID:GqBgIHTR No.153831 Ignore Report Quick Reply
>>153805
Damn I need to make a new starter, mine died during the hurricane when the power went out, haven't had time to mess with it since.
>>
François Massialot - Fri, 08 Dec 2017 02:44:19 EST ID:MumrnwbD No.153834 Ignore Report Quick Reply
>>153821
As some guy said above it is not about recipe vut feel with aour dough. You can't make the same bread twice.
Just make a starter and start experimenting.
>>
Guy Savoy - Fri, 08 Dec 2017 11:52:31 EST ID:SIaTLrIe No.153835 Ignore Report Quick Reply
>>153834
>just make a starter
>just
lol, you can buy a starter a it is still a hassle.

>>153827
If you want to make bread, start small: https://www.williams-sonoma.com/recipe/rosemary-lemon-no-knead-bread.html
>>
Rashma Beharry - Fri, 08 Dec 2017 13:16:51 EST ID:YQW1r2vA No.153837 Ignore Report Quick Reply
>>153835
Making a starter is probably the easiest thing you can do.
You just put flour and water in a vessel at let it ferment.
>>
Chuck Hughes - Fri, 08 Dec 2017 15:15:33 EST ID:8eaqa6FP No.153839 Ignore Report Quick Reply
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>>153837
no though

you must understand what to look for. the indicators of what stage it is in. You need knowledge in order to understand what youre looking for. youre stating the equivalent of "cooking a chicken is easy, just put it in the oven"

either you understand what a chicken looks like and how it behaves in its various stages of "cooked", or you lack that knowledge, and while you may still, technically, be "cooking" the chicken, it is entirely a guessing game. It really frustrates me when people try to pass off their knowledge like its commonplace, its arrogant. You may think its casual, but its arrogant and pays no respect to the process, the alchemy, and ritual involved.

>>153827
ok here we go

in a large, wide mixing bowl
  • 500 grams of Strong While flour (simply called bread flour to americans)
  • 8 grams of instant/dried/fast-action yeast (several names for essentially the
same thing) sprinkled over it
  • 10 grams flaked sea salt (or table. i guess. put about 8 grams in that instance)

just loosely sift these together with your fingers. next, put your hand into the center of the bowl and push the flour out sideways, essentially making a "well" in the center with flour on all sides

into that well, you pour water. this is where it gets tricky..i never measure this. heres what i suggest

start with about a cup and a half of water, into the well. put your hands in the well and start to slowly move it around the center of the bowl clockwise, gradually pulling in small amounts of flour from the sides, working it into the water, and grabbing more.

Once it is no longer possible to do this, and the dough is getting sticky, begin to simply push the entire clump around the bowl, kneading, folding it into itself as you go, trying to pick up the stray deposits of flour you missed. Bear in mind that however wet the dough is, itll firm up a bit after a few minutes of kneading. Add your water carefully and in stages, but ultimately, dont frett if you add too much causing quite a loose dough. That can be fixed via a combination of kneading, and extra flour

Your dough now has everything in it it needs. there are no more ingredients, except......time. whooosh

you ought to knead it about 5-10 minutes in total, better technique means less time. There *are* many ways to knead here, you should find what works for you. All you are doing, is *working* the gluten. Providing agitation. Stretching, pulling, folding and thumping. You can knead it in the bowl, you can turn it onto a counter and put both hands and your whole body into it. you can even pick the thing up, hold it in the air and use your two hands to pull it and fold it and keep bringing it in on itself

done? ok. Put it back in the bowl you had it in (hopefully its at least twice as large as the ball of dough), put some cling film or a kitchen cloth over the top, to prevent draughts of air from causing it to skin, and leave it somewhere warm, say...3 hours max. If you really wanna push it. i leave mine nice and long and get on with other stuff

come back to it, it should be smelling fucking gorgeous by this point, itll be over doubled in volume and bursting with carbon dioxide. plop it out onto a counter, knock out all the stale gasses with your hands and give it less than a minutes kneading to introduce new ones. Now choose your vessel - the style of bread you will make. This quantity is good for either a 2lb loaf tin, a bloomer-style loaf where it just sits on a baking sheet. or you can divide it into 8 or more buns (if they seem like theyll make small buns when you portion it out, trust me, theyll double again, and then some more)

prepare your tray, pan or tin of choice, give it a good buttering and place the dough into it. You need it covered again, this time cling film wont quite manage it. I always just use disposable bin bags - i puff it up full of air, put the tray or tin inside, blow directly into the bag to make sure its puffed up, then scrunch up the opening and bring it around underneath the tin so its weight pinches the bag closed. giving you a big inflated pocket of air for your dough to rise undisturbed

leave it like that another hour or more. When its about ready, get the oven to 220 Celsius, have a rack ready on the middle shelf. As soon as its reached the right temperature, and not a moment before, remove your loaf from its plastic sanctuary. using a keen knife, quickly score it twice or thrice diagonally on its top-side, and slide it into the oven

Give it about 30 minutes, but check the oven after 20. do not open the oven before 20 minues have elapsed, for any reason

If you want to create a better crust you can place another baking tray just on the bottom of the oven. Before the loaf goes in, quickly throw some ice onto the tray. Itll supply a steady supply of steam to the bread above, causing it to crust softer

The loaf is ready when you upturn it from its receptacle and hear a hollow *knock* as you tap on its bottom. It should be coloured on its underside.
>>
Alain Ducasse - Fri, 08 Dec 2017 15:44:25 EST ID:xRDWATuE No.153840 Ignore Report Quick Reply
>>153839
OP here and it really is that easy. I baked that bread from just fermenting water and flour for a couple of months abd replenishing the mix every now and then.
>>
Ludovic Lefebvre - Thu, 14 Dec 2017 19:16:51 EST ID:8eaqa6FP No.153890 Ignore Report Quick Reply
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>>153846
essentially just anything that shelters it from the air flow. you can prop up a little tent out of kitchen towels, put it in a relatively sealed cupboard, i heard even putting it in an (off) oven works.

more bread! *pelting buns at passers by*
>>
Chen Kenmin - Wed, 20 Dec 2017 12:46:49 EST ID:5mo8vb1r No.153946 Ignore Report Quick Reply
>>153798
The cider is bottled & I'm just waiting for the priming sugar to do its thing, then I'll pasteurize it and have bubbly cider.

I drank some of it flat, and while it was good, and would be so much easier to end the process there, I like bubbly cider better.
>>
Cat Cora - Wed, 03 Jan 2018 12:24:36 EST ID:EnkVuyxp No.154027 Ignore Report Quick Reply
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Let's see how this batch turns out. I made fruit beer with 4,5 kg of Brewferm Hell LME, 650 grams of homegrown cherries and 550 grams of blueberries from the forest, 30 grams of Mandarina Bavaria hops + 20 grams of comet.
The yeast is Wyeast #2124 Bohemian Lager.
>>
Cat Cora - Wed, 03 Jan 2018 12:25:26 EST ID:EnkVuyxp No.154028 Ignore Report Quick Reply
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>>154027
Boiling in three different pots because I haven't got a single big one yet
>>
Cat Cora - Wed, 03 Jan 2018 12:26:32 EST ID:EnkVuyxp No.154029 Ignore Report Quick Reply
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>>154028
Adjusted the temperature to 10 C in the cool room
>>
Cat Cora - Wed, 03 Jan 2018 12:27:35 EST ID:EnkVuyxp No.154030 Ignore Report Quick Reply
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>>154029
Now it's just to wait for 1-2 months
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Gordon Ramsay - Wed, 03 Jan 2018 22:17:42 EST ID:yU/V4d0T No.154043 Ignore Report Quick Reply
>>154029
holy shit I wish I had a cool room for shit like this
>>
Pierre Koffman - Thu, 04 Jan 2018 18:33:58 EST ID:bnDwnI8O No.154057 Ignore Report Quick Reply
>>154030
Lovely setup you've got there mate.
>>
Fernand Point - Tue, 09 Jan 2018 08:06:53 EST ID:IQYBb/Zc No.154086 Ignore Report Quick Reply
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Yo niggas anybody here have any luck at preserving lemons?

Shits meant to be real easy to do and has a whole loada culinary uses, especially middle eastern but goes good in salads too.

This is a genuine question btw.
>>
Menon - Thu, 11 Jan 2018 16:52:01 EST ID:X4Ac3y/8 No.154104 Ignore Report Quick Reply
>>154086
My gf preserves lemons. Just slice them and put them in salt. Extremely easy.
>>
Alain Senderens - Fri, 12 Jan 2018 11:21:55 EST ID:RmoUZmWO No.154113 Ignore Report Quick Reply
>>154086
>>154104

i am an uncultured swine who is barely capable of feeding myself. what are the uses of the preserved lemons? all i can think of are desserts or like, lemon chicken lol
>>
Troisgros family - Fri, 12 Jan 2018 13:32:50 EST ID:4KmmhmSM No.154114 Ignore Report Quick Reply
>>154113

you can hold the jar up the light and look at them
>>
Robert Irvine - Fri, 12 Jan 2018 16:46:52 EST ID:bnDwnI8O No.154115 Ignore Report Quick Reply
>>154113
If you do it with some spices and you can make pickle which is fucking great in fact I may do that soon.
>>
François Vatel - Sat, 13 Jan 2018 18:44:09 EST ID:dQgvJaPg No.154125 Ignore Report Quick Reply
>>154113
Basically anything that calls for a lemon in savory foods, can be made even better with preserved lemon. It just fuses better with the flavor, as the rind is soft n shit. It has a really florally flavor, and only a bit salty.

You can use it in cakes too, my ma makes a lemon champaigne sorbet and mixes in preserved lemon into it. The combination of everything makes it fizz in your mouth when eating it, it's dank .
>>
Fernand Point - Sun, 14 Jan 2018 15:29:35 EST ID:yU/V4d0T No.154136 Ignore Report Quick Reply
>>154125
>my ma makes a lemon champaigne sorbet and mixes in preserved lemon into it. The combination of everything makes it fizz in your mouth when eating it, it's dank .

that sounds fucking awesome
>>
Cat Cora - Sun, 04 Feb 2018 14:57:56 EST ID:iYH70p7O No.154302 Ignore Report Quick Reply
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OP saw organic lemons on sale so I made preserved lemons. Seems like these are fermenting so you have to let out pressure once in a while.
>>
Michel Guérard - Sat, 10 Feb 2018 09:05:18 EST ID:0HDlmhug No.154335 Ignore Report Quick Reply
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>>154302
Dank man. Let me know how it goes. It doesn't take too long to preserve dem lemons, so the turnover is pretty quick.

You probably know all this already, but it's the rind that you gotta use. The flesh part doesn't impart that zesty hit after it's been preserved.

I recommend finely dicing it and adding it into some couscous, coriander, rapeseed oil (or thick oil equivalent) and a good pinch of salt and pepper. Some olive too if you feel like it, but i'm not really an olive kind of guy.
>>
Raymond Oliver - Thu, 22 Feb 2018 12:28:52 EST ID:chc+ySwm No.154451 Ignore Report Quick Reply
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>>154030
After a month in lagering it was time to bottle. Brownish color but we'll see what the final color will be after bottle conditioning.
>>
Raymond Oliver - Thu, 22 Feb 2018 12:29:43 EST ID:chc+ySwm No.154452 Ignore Report Quick Reply
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>>154451
>>
Raymond Oliver - Thu, 22 Feb 2018 12:30:58 EST ID:chc+ySwm No.154453 Ignore Report Quick Reply
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>>154452
Now I'll leave it in room temperature for about two weeks to carbonate(added 130 grams of sugar) and then it's time to chill and drink
>>
Bobby Flay - Fri, 23 Feb 2018 15:54:05 EST ID:XiUh33qu No.154473 Ignore Report Quick Reply
>>154453
Fuck yeah homebrewing. I'm in beer city and it seems like every other person I know brews beer, but I've never tried my hand personally. Tried making wine once, but it tasted horrible afterwards.
>>
Gaston Acurio - Wed, 28 Feb 2018 22:11:40 EST ID:ci54O6Tw No.154514 Ignore Report Quick Reply
>>153792
I just watched that series. It's so good!
>>
Fanny Craddock - Thu, 01 Mar 2018 00:57:52 EST ID:/EYW5gfg No.154516 Ignore Report Quick Reply
>>153795
I might be reaching here, but would psychedelic mushrooms still be active after pickling? I bet you could make a cubensis taste downright decent in a good pickle brine.
>>
François Vatel - Thu, 01 Mar 2018 06:13:11 EST ID:yU/V4d0T No.154519 Ignore Report Quick Reply
>>154516
you would leach a lot of the good stuff out into the brine
>>
Guy Savoy - Thu, 01 Mar 2018 18:56:36 EST ID:NFuIAW8J No.154530 Ignore Report Quick Reply
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>>154519
on an off-topic note, but still /nom/, could one cook with psilocybe?
>>
Alex Guarnaschelli - Thu, 01 Mar 2018 20:09:14 EST ID:VglTymMP No.154531 Ignore Report Quick Reply
>>154530

Careful, Guy, you're gonna give the pedo food goblin a heart attack posting that.
>>
Art Smith - Thu, 01 Mar 2018 21:28:56 EST ID:MeW8Jdgl No.154532 Ignore Report Quick Reply
>>154530
There's always chocolates! https://www.youtube.com/watch?v=6dHN1MyM3cg

Other than that, powdered mushrooms in honey for 3 months is great too. After the 3 months, if you've bruised the shrooms, the honey turns a bluish color and a tsp is generally equal to a gram of mushrooms. No mushroom flavor at all this way.

My 2 favorite ways to eat shrooms personally
>>
Julia Child - Fri, 02 Mar 2018 03:03:35 EST ID:yU/V4d0T No.154534 Ignore Report Quick Reply
>>154530
iirc psilocin breaks down at a pretty low temp so most cooking techniques would probably kill the drugs

anything without heat is pretty much a go though
>>
Joseph Favre - Sat, 10 Mar 2018 05:00:55 EST ID:Wa1OrsZ3 No.154617 Ignore Report Quick Reply
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First test of the beer. Tastes good!
The cherry comes through the strongest.
>>
Joseph Favre - Sat, 10 Mar 2018 05:01:52 EST ID:Wa1OrsZ3 No.154618 Ignore Report Quick Reply
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>>154617
>>
Anthony Bourdain - Sat, 10 Mar 2018 11:38:08 EST ID:OqsDk9me No.154619 Ignore Report Quick Reply
>>154618

quite a lovely color there. what would you estimate the percent alcohol to be?
>>
Pierre Cubat - Sat, 10 Mar 2018 13:34:34 EST ID:nbKwsT+t No.154620 Ignore Report Quick Reply
>>154619
5,5 % ABV by calculation
>>
James Martin - Sun, 11 Mar 2018 15:12:04 EST ID:+NJAlw4Q No.154625 Ignore Report Quick Reply
>>154618
That's a really pretty color.
>>
Jules Gouffé - Tue, 22 May 2018 09:37:13 EST ID:gf0izewL No.155396 Ignore Report Quick Reply
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Probably my most ambitious fermentation project started a few days ago. I am fermenting soybeans. The ultimate goal is to make gochujang but it will also produce soy sauce, doenjang.
>>
Jules Gouffé - Tue, 22 May 2018 09:38:32 EST ID:gf0izewL No.155397 Ignore Report Quick Reply
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Soaked the beans
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Jules Gouffé - Tue, 22 May 2018 09:39:40 EST ID:gf0izewL No.155398 Ignore Report Quick Reply
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>>155397
Boiled them with a pressure cooker and processed them to a quite consistent paste.
>>
Jules Gouffé - Tue, 22 May 2018 09:43:17 EST ID:gf0izewL No.155399 Ignore Report Quick Reply
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>>155398
Made them into blocks. These are called meju blocks in Korea.
I kickstarted the fermentation by keeping them between 30-40 degrees Celsius using the oven. It seems to have worked quite well. Lots of white microbe growth and no bluegreen molds like aspergillus parasiticus or flavus so seems to be off to a good start.
>>
Marcelo Zana - Tue, 22 May 2018 13:25:56 EST ID:+NJAlw4Q No.155402 Ignore Report Quick Reply
>>155396
Noice. I love me some gochujang. Last week I made some dope ass spicy gochujang green beans.

How long does it take? Be sure to post the results.
>>
Jules Gouffé - Tue, 22 May 2018 13:41:49 EST ID:gf0izewL No.155403 Ignore Report Quick Reply
>>155402
It will be like a year.... so yeah no fast food but I'll update
>>
Masaharu Morimoto - Wed, 23 May 2018 19:09:50 EST ID:Bo8dTJDh No.155425 Ignore Report Quick Reply
>>155399
What does the finished product resemble, texture and taste wise? Never tried gochujang myself.

Is it anything like tofu?
>>
Rick Moonen - Thu, 24 May 2018 22:04:48 EST ID:Nw0w4BGd No.155485 Ignore Report Quick Reply
I used to ferment grape juice behind my toilet but it's too hot now.
>>
Bobby Flay - Fri, 25 May 2018 00:53:17 EST ID:+NJAlw4Q No.155488 Ignore Report Quick Reply
>>155425
Gochujang is kinda like the texture of hummus but more sticky. It's pretty spicy and makes a great component for some really good dipping sauces and marinades.
>>
Marc Summers - Thu, 09 Aug 2018 15:24:40 EST ID:kgTAu3B1 No.156364 Ignore Report Quick Reply
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Will post soon more regarding the meju.
In the meantime cucumbers were on sale so I decided to ferment some.
>>
Lidia Bastianich - Thu, 09 Aug 2018 17:35:51 EST ID:GIG8Nmo4 No.156366 Ignore Report Quick Reply
>>156364

is that different from making pickles
>>
Pierre Gagnaire - Fri, 10 Aug 2018 12:33:32 EST ID:bnDwnI8O No.156369 Ignore Report Quick Reply
>>156366
yes
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Pierre Gagnaire - Fri, 10 Aug 2018 12:46:36 EST ID:bnDwnI8O No.156370 Ignore Report Quick Reply
>Check out this quite interesting video series from fermentation in PRC.
He talks like the gummi rat guy.
>>
Michel Bras - Fri, 10 Aug 2018 20:55:02 EST ID:aikhWt3z No.156371 Ignore Report Quick Reply
>>153792
His book The Art of Fermentation is really good, too.
>>
Michel Bras - Fri, 10 Aug 2018 20:55:40 EST ID:aikhWt3z No.156372 Ignore Report Quick Reply
>>156371
I mean Wild Fermentation. Fuck. I forget the name. He did it before the Art of Fermentation.
>>
Rick Bayless - Tue, 14 Aug 2018 12:23:13 EST ID:kgTAu3B1 No.156390 Ignore Report Quick Reply
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Cracked open one meju today to check it out.
Two are to become doenjang and one(the one I cracked open) gochujang.
>>
Rick Bayless - Tue, 14 Aug 2018 12:25:14 EST ID:kgTAu3B1 No.156391 Ignore Report Quick Reply
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>>156390
Using these fermentation pots for the job
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Rick Bayless - Tue, 14 Aug 2018 12:27:24 EST ID:kgTAu3B1 No.156392 Ignore Report Quick Reply
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This would normally be in powder form but I'm too lazy to process it into powder so I'll just mash it down. If the consistency bothers me I'll just run an immersion blender into it later.
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Thomas Keller - Tue, 14 Aug 2018 14:30:22 EST ID:bnDwnI8O No.156393 Ignore Report Quick Reply
>>156390
I'm not sure what you're doing but it seems cool, good work.
>>
Marcus Samuelsson - Tue, 14 Aug 2018 17:38:17 EST ID:GIG8Nmo4 No.156394 Ignore Report Quick Reply
>>156390

what kind of korean devilry is this
>>
Michel Guérard - Tue, 14 Aug 2018 21:50:45 EST ID:+NJAlw4Q No.156396 Ignore Report Quick Reply
>>156390
That's really cool looking. It's amazing that this ends up being gochujang. I'd love to try this sometime but I really do not have the patience.
>>
Adolphe Dugléré - Wed, 15 Aug 2018 01:39:17 EST ID:aikhWt3z No.156397 Ignore Report Quick Reply
>>156391
FUCKING DOPE, DUDE!!!
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Maestro Martino - Thu, 16 Aug 2018 12:37:48 EST ID:kgTAu3B1 No.156414 Ignore Report Quick Reply
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I grew koji on some sushi rice. I added a kilo of it to the 600 grams of meju.
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Maestro Martino - Thu, 16 Aug 2018 12:38:45 EST ID:kgTAu3B1 No.156415 Ignore Report Quick Reply
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The two whole blocks I put in a 15 % salt solution. Usually the solution can be even saltier but I don't want to go overboard.
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Maestro Martino - Thu, 16 Aug 2018 12:39:43 EST ID:kgTAu3B1 No.156416 Ignore Report Quick Reply
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I mashed 1 kg of barley malt I had leftover from beer making
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Maestro Martino - Thu, 16 Aug 2018 12:40:48 EST ID:kgTAu3B1 No.156417 Ignore Report Quick Reply
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Then there was the task of putting together the gochujang. Salt, paprika and the malt liquid.
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Maestro Martino - Thu, 16 Aug 2018 12:41:49 EST ID:kgTAu3B1 No.156418 Ignore Report Quick Reply
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Oh yeah, I also added rice syrup as per the recipes I've read. Not as much as the recipes called for because I don't want it to be overly sweet.
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Maestro Martino - Thu, 16 Aug 2018 12:44:36 EST ID:kgTAu3B1 No.156419 Ignore Report Quick Reply
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It's starting to look like something.
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Maestro Martino - Thu, 16 Aug 2018 12:46:04 EST ID:kgTAu3B1 No.156420 Ignore Report Quick Reply
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Sprinkle some salt on top and then wait for a year mixing sometimes
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Cat Cora - Thu, 16 Aug 2018 15:36:51 EST ID:GIG8Nmo4 No.156421 Ignore Report Quick Reply
>>156420

holy fuck nigga i just googled what the fuck you are even trying to make. all that for some goddamn chili paste?
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Maestro Martino - Thu, 16 Aug 2018 16:12:20 EST ID:bnDwnI8O No.156422 Ignore Report Quick Reply
>>156419
I quite like eating this stuff but I can't wait a year for that I'd just forget.
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Philippe Édouard Cauderlier - Thu, 16 Aug 2018 22:00:58 EST ID:+NJAlw4Q No.156423 Ignore Report Quick Reply
>>156421
Lol this dude has got a hobby. You can get some gochujang for $6 at Walmart lol, but I think it's dope that he's got the patience and perseverance to actually do it.
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Cat Cora - Fri, 17 Aug 2018 03:04:42 EST ID:Hf1TZuiV No.156425 Ignore Report Quick Reply
let's make garrum
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Madame Mérigot - Fri, 17 Aug 2018 03:49:26 EST ID:2zeLjKvj No.156426 Ignore Report Quick Reply
>>156421
By that same logic there is no point in cooking when you can order Chinese food and pizza
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Marc Summers - Fri, 17 Aug 2018 09:19:39 EST ID:bnDwnI8O No.156427 Ignore Report Quick Reply
>>156425
>What is called liquamen is thus made: the intestines of fish are thrown into a vessel, and are salted; and small fish, especially atherinae, or small mullets, or maenae, or lycostomi, or any small fish, are all salted in the same manner; and they are seasoned in the sun, and frequently turned; and when they have been seasoned in the heat, the garum is thus taken from them. A small basket of close texture is laid in the vessel filled with the small fish already mentioned, and the garum will flow into the basket; and they take up what has been percolated through the basket, which is called liquamen; and the remainder of the feculence is made into allec.

>fish intestines
you do it
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bruce - Fri, 24 Aug 2018 22:35:02 EST ID:0vcXvjhL No.156534 Ignore Report Quick Reply
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Pic is a couple weeks old and those dill half sours are gone, but I just started a new batch of sauerkraut a couple days ago.

I'm pretty comfortable with doing kraut and pickles, what's the next step in pickling and fermenting? Should I do hot sauce next?
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Amy Finley - Sat, 25 Aug 2018 02:29:21 EST ID:kgTAu3B1 No.156535 Ignore Report Quick Reply
>>156534
Definitely do hot sauce. What type were you thinking of?
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bruce - Sat, 25 Aug 2018 08:33:30 EST ID:0vcXvjhL No.156537 Ignore Report Quick Reply
>>156535
...idk like a hot one....

I've done zero research into this lol. What's a good starting point?
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Amy Finley - Sat, 25 Aug 2018 12:50:32 EST ID:kgTAu3B1 No.156538 Ignore Report Quick Reply
>>156537
Well I guess start with what you like. If you like Sriracha for example you could try making that.
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Claude Troisgros - Sun, 26 Aug 2018 05:18:56 EST ID:mhC9AJ8v No.156552 Ignore Report Quick Reply
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Kombucha. Added the scobe there (that nasty white semen like substance), sealing with muslin cloth and then leaving in a dark room temp place for 8/9 days before bottling and adding flavorings such as fruit/juice/herbs.

Will make about 3L of this shit every fortnight. Will report back on first batch.
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Claude Troisgros - Sun, 26 Aug 2018 05:28:30 EST ID:mhC9AJ8v No.156553 Ignore Report Quick Reply
>>156552
Oh any suggestions on flavorings? I'm getting half of this, bottled into two bottles, so that's two 750ml of kombucha.
I'm thinking apple and blackberry, as its blackberry season (a fair amount growing wild around the corner from me) and I grow apples out my back.
Haven't decided what ill have for the second bottle, so like I said, suggestions welcome.
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Vincent la Chapelle - Sun, 26 Aug 2018 07:12:24 EST ID:bnDwnI8O No.156554 Ignore Report Quick Reply
>>156553
Apple & blackberry sounds good, it's a bit late in the year for blackberries though. Before you add them to the mixture, lay them out on a flat plate and freeze them; this'll bring the tiny fly maggots out and you can chuck the ones that are infected and only use the good ones.
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Keith Cholewinski - Sun, 26 Aug 2018 07:54:41 EST ID:CHxLtVkC No.156555 Ignore Report Quick Reply
>>156554
Tis blackberry season where I live dude (Ireland), different variety which sweetens between August - September.
That is sound advice, I am always very wary of insects. Mold too.. Blackberrys are infamous for going moldy.
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Koumei Nakamura - Tue, 28 Aug 2018 12:01:29 EST ID:oxWLGFht No.156564 Ignore Report Quick Reply
>>156552
Its scoby.
Symbiotic Culture Of Bacteria and Yeast

so fucking good.
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Jean-Baptiste Troisgros - Sun, 02 Sep 2018 07:19:46 EST ID:kgTAu3B1 No.156629 Ignore Report Quick Reply
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>>156364
Tried the cucumbers today. The taste is very good but they aren't crispy but soft which is a shame.
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Jean-Baptiste Troisgros - Sun, 02 Sep 2018 07:20:49 EST ID:kgTAu3B1 No.156630 Ignore Report Quick Reply
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>>156629
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Masaharu Morimoto - Sun, 02 Sep 2018 07:22:12 EST ID:bnDwnI8O No.156631 Ignore Report Quick Reply
>>156629
Nice. What did you do it with?
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Jean-Baptiste Troisgros - Sun, 02 Sep 2018 07:25:58 EST ID:kgTAu3B1 No.156632 Ignore Report Quick Reply
>>156631
Ate them with meatloaf, potatoes and boletus cream sauce with nutmeg and onion
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Masaharu Morimoto - Sun, 02 Sep 2018 09:39:38 EST ID:bnDwnI8O No.156633 Ignore Report Quick Reply
>>156632
No you prat how did you ferment them?
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Paula Deen - Sun, 02 Sep 2018 15:29:19 EST ID:aikhWt3z No.156634 Ignore Report Quick Reply
>>156629
>but they aren't crispy but soft which is a shame.
I think that means it needs more salt. Alum is also used to increase crispiness (it's in most big supermarkets, or cheaper off amazon).

>>156633
Ahahahahaha


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