Background
This experiment explores two variations of blackened beets. Beets are a compelling candidate for this process due to their high sugar content. Much like roasting develops their flavor, blackening may extend that transformation to create new, complex results. Two trials are being run concurrently to compare the effects: one with 10% koji and one with plain beets. This experiment also seeks to find a novel use for beets, which are an abundant and inexpensive crop in the Northeast0
Recipe
Trial 1 (with Koji)
251g Beets (sliced and whole) 25g Koji
Trial 2 (Plain)
Beets (sliced and whole)
Instructions
-
Preparation
Slice a portion of the beets into quarter-inch thick rounds, leaving the smaller beets whole. -
Trial 1 Setup
Combine 251g of the prepared beets with 25g of koji. -
Trial 2 Setup
Prepare a second batch of beets with no additions. -
Incubation
Place both trials into a temperature-controlled environment to begin the blackening process.
Notes and Observations
- Each trial includes both quarter-inch slices and small whole beets to compare how the different forms react to the process.
- The high sugar content in beets is expected to yield interesting flavors through the Maillard reaction and caramelization.
- The weight for the plain beet trial was not recorded.