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, their is enzyma...

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. First, steam the pre...

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 popu...

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.

Dough Mix-In

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 that a traditional churned ice cream while remaining favorable...

Lacto-Fermentation

Lacto-fermentation is the process by with lactic acid bacteria convert sugars into lactic acid. Common examples include sauerkraut, kimchi, and yoghurt. This is usually done in one of two ways: (1) ma...

Mayonaisse

Oil Infusion

Sourdough Starter

This project involves establishing a new sourdough using whole wheat bread flour sourced from the Wild Hive Grain Project. While standard ratios often call for equal parts flour and water, the high pr...