Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods
Format: PDF / Kindle (mobi) / ePub
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.
Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.
Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
and deep in color, the stalks are harvested from the base of the plant. Any green ends and the leaves are removed and discarded. Rhubarb stalks are typically cut into bite-size pieces, sweetened, and cooked to a softened state to become chewable. The sweetening thickens and counters the natural bitterness of the fruit. APPLE BUTTER YIELD: 1 quart START TO FINISH: 25 minutes to make + 55 minutes roasting + 20 minutes cooling + 8 to 12 hours fermenting + 1 week refrigeration Buttery-smooth
bottom and the whey will cover them. 9. Set up the draining box and cheese molds lined with dampened cheesecloth. 10. Using a measuring cup or ladle, remove enough whey to expose the curds. Using a rubber spatula, gently stir continuously until the curds are matted and cling together when a small sample is pressed in your hand, about 15 minutes. Ladle out half of the remaining whey. Gently toss in 1½ tablespoons of the salt with your hands and mix thoroughly. Allow the curds to rest for 5
Cover with cheesecloth, place the lid ajar so oxygen will feed the yeast, and set in a cool location (60°F to 70°F) away from drafts. Discard the unused bottom sediment from the first container. 5. Day 3: The starter probably has reached a volume of 1 full quart. Transfer it to a 2-quart plastic or glass container and blend in ¾ cup water and 1 cup bread flour. Cover with cheesecloth, place the lid ajar so oxygen will feed the yeast, and set in a cool location (60°F to 70°F) away from drafts.
homemade fish sauce is light in color and far less pungent than any store-bought variety. Because we are using a small amount of whey to jump-start the fermentation, the final product will be slightly cloudy. You might consider making a larger batch (this recipe makes about 3 cups) only once or twice a year so you always have fish sauce at hand. 2 pounds sardines or anchovies (or a combination) 9 tablespoons unrefined fine sea salt 6 cloves garlic, crushed 1 teaspoon ground coriander 2
pounds 2-row barley malt (all-grain version) or 8 pounds light dry malt (extract version) 8 ounces Victory malt 1 ounce acidulated malt (or enough to adjust mash pH to 5.4) 5 gallons water (if filtered, unchlorinated drinking water, add ½ teaspoon gypsum in boil; if reverse osmosis water, add 1½ teaspoons gypsum in the mash, ¼ teaspoon calcium chloride in boil, and ½ teaspoon gypsum in the boil with bittering hop addition) 1½ pounds corn sugar (added to the boil) 1 ounce Magnum hops