Techniques
Blackening
Black garlic, black apples, and other “black” foods are made by holding fresh produce at roughly 140°F (60°C) in a high-humidity, low-oxygen chamber for one to several weeks; first, there is…
Bushi
Katsuobushi-style preservation can be adapted to many raw materials—as Noma Kyoto has shown with “pumpkin-bushi” and “corn-bushi”—but every stage needs ingredient-specific tuning.
Carrot Bug
This experiment is an attempt to create a yeast starter, or “bug,” by capturing the natural yeast on carrot peels. The starter will be fed sugar and water over the course of a week to cultivate a…
Cheong
Cheong is a traditional Korean syrup made by mixing fruit with sugar, then allowing enzymatic and microbial activity to break down the fruit over time.
Ice Cream
We normally use a Ninja Creami (or a Pacojet) on ice cream or sorbet setting to make our ice creams. This enables a lower sugar ice cream than a traditional churned ice cream while remaining…
Lacto-Fermentation
Lacto-fermentation is the process by which lactic acid bacteria convert sugars into lactic acid. Common examples include sauerkraut, kimchi, and yoghurt.
Sourdough Starter
This project involves establishing a new sourdough using whole wheat bread flour sourced from the Wild Hive Grain Project.
Oil Infusion
A working technique note for infusing oil with flavor.