Fermentation Control: How Cooks Turned Chaos Into a Symphony of Textures and Flavors
About this episode
This episode explores the history and science of fermentation in cooking, featuring guest John Regefalk.
🎙️ EP195 — Why Nouvelle Cuisine's rulebook banned fermentation for decades and how an enzyme can make milk taste like eight-month pecorino in two hours. 🎧 In This Episode: 🧫 Meet John Regefalk: BCC Innovation & The Fermentos Book 📜 The Rulebook That Banned Fermentation For Decades ⚖️ Rotten or Fermented? Where's the Line? 🔬 Fermentation Isn't Luck. It's Science! 🌍 Did Noma Actually Start the Fermentation Movement? 🌾 Koji Goes Local: Pearl Barley Instead of Rice 🍚 Koji: Nearly Impossible to Get, Now One Click Away 🧀 Funky Milk: Aged Cheese in Two Hours 🕺 The Bouncer, the Pathogen & the Pink Pepper 🧊 A Styrofoam Incubator & the Birth of an Obsession 📩 Follow & Support Us: 🍽️ Everything in one place: https://linkin.bio/potluckfoodtalks/ 📸 Instagram: https://instagram.com/potluckfoodtalks ▶️ YouTube: https://youtube.com/@potluckfoodtalks 🗞️ Newsletter: https://www.potluckfoodtalks.com/start/ 📢 Want to advertise with us? http://potluckfoodtalks.com/advertise-on-the-podcast 🍷 Enjoy
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