Noma and Nordic Food Lab at UCLA’s Science and Food lecture series
René Redzepi and Lars Williams at UCLA – Photo by Amy Scattergood at LA Weekly Monday May 7, René Redzepi from noma and our Lars Williams …
05 apr
seaweeds for umami flavor in the new nordic cuisine
seaweeds for umami flavor in the new nordic cuisine
This is a copy of the Nordic Food Lab’s first scientific article, accepted in the fantastic publication, Flavour Journal (flavourjournal.com) Take a look at the …
31 mar
Lactic Fermentation
Lactic Fermentation
“Desert without cheese is like a pretty girl with only one eye” Jean Anthleme Brillat Savarin (1825) Lactic acid bacteria (LAB) fermentation (F) plays a major part …
29 mar
Experimental Balsamic
Experimental Balsamic
The generally recognized method for making balsamic vinegar (BV) is based on a letter written in 1860 (Saccani, 1998). The most important production of balsamic …
28 mar
Vinegar: From the Orleans Method to Food Lab Experiments
Vinegar: From the Orleans Method to Food Lab Experiments
The Orleans Method The most famous slow method of vinegar production is the old French technique, known as the Orleans method. In the Orleans method barrels …
27 mar
Acetic Fermentation – Vinegar
Acetic Fermentation – Vinegar
The principle result of acetous fermentation is vinegar. Vinegar, frequently considered a poor cousin in the realm of fermented foods can, when made with the …
26 mar
An Ode to Alcohol
An Ode to Alcohol
Around 800 species of yeast have been described by science (Boekout and Samson), this is thought to be a tiny fraction of the total number …
25 mar
Fermentation : Traditional Biotechnology
Fermentation : Traditional Biotechnology
The world of microorganisms is vast and, relative to other areas of biology, poorly understood at a scientific level. Through millennia of experimenting humans have …
24 mar
Practical Guide to Yeast Extraction
Practical Guide to Yeast Extraction
Love for the umami tasting compounds that yeast extract can give led NFL to investigate the process of making yeast extracts; the secrets of which …
23 mar
Yellow Pea Chiang Yu
Yellow Pea Chiang Yu
Chiang is the Chinese prototype of the Japanese miso, and chiang yu is, directly translated, the ‘oil of miso’ otherwise known as soy sauce. Variations …