What I learned from an Irish chef about fermenting?

fermented trout by JP McMahon
Fermented trout, kohlrabi, dehydrated gooseberry by JP McMahon

Two weeks ago, I attended an event called “Wild Fermentation: the culture of live foods”. That was a presentation delivered by JP McMahon, one of the well-known Irish chefs. The presentation was rather fancy, as the title suggests, but still worth writing about on my blog, I think.

Continue reading What I learned from an Irish chef about fermenting?

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How to Cook Żurek (Fermented Flour Soup).

Fermented Flour Soup There is no universal Żurek recipe. Each region has its own and still each family can make it in a different way.  Also, some people have a special recipe just for Easter. Continue reading How to Cook Żurek (Fermented Flour Soup).

Żurek – Fermented Rye Flour Soup.

Żurek-Sour Rye Flour SoupŻurek, also called Żur, is a traditional Slavic soup made of fermented rye flour.  There is a similar one called Barszcz Biały and it has never been fully clarified what makes it differ  from Żurek. Continue reading Żurek – Fermented Rye Flour Soup.

Who remembers sour milk?

who remembers sour milk
photo credit: alpenviolet http://www.successful-living.net via freeimages.com

This entire buzz around milk being a deadly poison is a bit disturbing for me. I love milk and have never experienced the slightest sign of the intolerance. The old fashioned, common sense part of me says that milk is a good thing, full of protein, vitamins etc. Continue reading Who remembers sour milk?

Do you have problems with the following recipes? Start fermenting!

following lab instructions
Photo credit: 123dan321, freeimages.com

 

Many, many light-years ago I was studying biotechnology. While I loved studying and learning new things and usually got good notes on exams, I had a problem with following lab instructions. Continue reading Do you have problems with the following recipes? Start fermenting!