Page 172 - Fermentation News Today

The golden age do shape life in the netherlands today. while artists and designers arent the only ones who take inspiration from the past or other cultures chefs do as well and here in berlin top chefs are adding a bit of japanese spiced are calling merry creations and this thanks in part to marcus schmitz he specializes in soya sauce pace and other fermented products and the results are quite surprising. in the production of japanese pastes like me so hes perfected the art of fermentation a cen...

Its where you come for what you need. >> anthony: what are we here to buy, by the way? whats the plan? >> marcus: i want to make doro wat. really the king of the chicken dishes in ethiopia. all right, so were going to head down here, get some good butter. you smell the fermentation? the funk? >> anthony: funk. >> anthony: kibbeh, an ethiopian butter in various stages of fermentation depending on what you like. it is a primary ingredient in much of the cooking. >> maya: so there is between, one i...

Our next stop in verse i, kentucky. meet somebody, the assistant master distiller. >> excited to show you around. >> reporter: lets check it out. >> what is happening is to consume the sugar and convert it to alcohol. this is early on fermentation so it is really sweet, got rocking and rolling, triggers to alcohol. >> reporter: it is like sweet breaded liquid. where are we right now? >> this is the barrel warehouse, historic warehouse. there are 5000 barrels resting here right now. this is the m...

The going to consume the sugar and convert it to alcohol. give it a taste. this one is early on fermentation. its really sweet. the yeast hasnt gotten rocking and rolling to convert sugars to alcohol. >> like a sweet bread in liquid form. >> its good. >> where are we now. >> this is our barrel warehouse. historic warehouse. there is about 5,000-barrels resting here right now. this is the maturation phase. this is where a lot of that magic happens. we are using those barrels to create almost 60 t...

A little strange for wine drinkers but then again some body fish markets like that to see and tastes different light on refreshing and its not too strong. i notice the banana in the after taste. but nana wine is popular in parts of africa if she is from the democratic republic of congo when he saw the amount of fruit that gets thrown away in europe he started buying up overripe bananas. so part of the city but not in people stop buying bananas as soon as they get browned sponsors start becoming ...

A little strange for wine drinkers but then it gains and body just like instructed to seek tastes different light on refreshing and its not too strong. i notice the banana in the after taste. but nana wine is popular in parts of africa if she is from the democratic republic of congo when he saw the amount of fruit that gets thrown away in europe he started buying up overripe bananas. so by the steeple in london people stop buying bananas as soon as they get brown sponsors start becoming sweeter....

Wild roses now, very deep, intense. >> alessandro: this is amazing. amazing. >> anthony: theyre not just thinking about what tastes good now, theyre talking about, "will this taste good in 2 years if we ferment it, or age it, or dry it?" >> rene: we like to ferment it. we add bacteria to it. so that it needs 3 years of time, and then it becomes utter delicious. >> ben: the diversity available to us through looking at fermentations, and looking at different bacteria, and looking at different mold...

In africa even to kourou came to austria from his native home the democratic republic of the congo when he learned how much fruit gets thrown away in europe he started buying up over ripe bananas so by this the bun under most people stop buying bananas as soon as they get brown spots or start getting sweet sear just get thrown a workable its we have so instead of letting them go to waste speak to we buy them to go for the air make something new from the muffin was nice to us. he pays ten year ro...

You smell the fermentation? the funk? >> anthony: funk. >> anthony: kibbeh, an ethiopian butter in various stages of fermentation depending on what you like. it is a primary ingredient in much of the cooking. >> maya: so there is between, one is really fermented and another one is a medium, so she says we should use the medium one for chicken stew. and you use all the spices. but it is the most important thing. >> anthony: people from gurage, mayas tribal area, run the market so she knows the la...

These ultra sound waves to directly into the fermenting line the frequency of the waves is about two hundred thousand hertz ten times higher than what a conventional loudspeaker can produce. thanks to this vibration transmitter and the round stainless steel tank the vibrations are reflected take this as a mixing effect that keeps during the nice during that fermentation process it keeps the yeast in bacteria and suspension. and the result is that during fermentation the wind takes on a creamy ai...