From pickling foraged plants to experimenting with koji to vacuum-sealing tempeh, more chefs are experimenting with fermentation. Insights “for menu developers seeking unique concepts and ingredients” were shared during a session at the Research Chefs Association’s RCA+ virtual conference.
Sandor Katz, noted author and educator, discussed how research kitchens can increase their fermentation activities, from creating interesting flavors to expanding food preservation.
“[Fermentation] can elevate the plainest of foods into flavor sensations,” Katz said. “Its uses in culinary traditions around the world are incredibly diverse, and yet visionary chefs are experimenting with exciting new applications of fermentation.”
Read more (Food Business News)