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]]>For those enchanted by the world of cheese, Mimolette needs no introduction. This iconic French fromage, celebrated for its eye-catching visage and unmistakable taste, beckons us into a realm of culinary delight. Join us in this exploration of the captivating universe that surrounds Mimolette – from its historical roots to its individualistic appearance, cultural significance, and yes, even a touch of controversy that adds spice to its cheesy narrative. Get ready for a journey through the intriguing layers of Mimolette’s story, where each bite is a passport to a rich and flavorful experience!
The history of Mimolette cheese
Mimolette cheese, with roots dating back over a century, has a fascinating history bridging Dutch origins and a subsequent French evolution. Originating from Dutch Edam in the early 17th century, the cheese gained popularity in France during Louis XIV’s reign. Faced with trade restrictions, French cheesemakers in Lille and Flanders adapted Edam to local resources, birthing Mimolette in the 1700s.
By the late 18th century, Mimolette established itself regionally in France, boasting a unique flavor and eye-catching appearance. This cheese pays homage to its Dutch influence with a round shape, reminiscent of Edam, but adds a distinctly French touch, incorporating annatto for an orange hue that sets it apart.
Where is Mimolette made?
Mimolette, affectionately dubbed “Boule de Lille” for its charmingly round and compact form, pays homage to its roots in the city of Lille, nestled in the Hauts-de-France region of France. As the epicenter of Mimolette production for over a century, Lille boasts historical ties to this cheese. This delightful nickname, where “Boule” playfully translates to “ball” in French, encapsulates the cheese’s whimsical appearance.
In the cheese world’s amusing tradition of associating regional names, encountering the moniker “Boule de Lille” ensures you’re in for a taste of the unique and renowned Mimolette, a cheese that rolls with both tradition and humor.
What is the taste of Mimolette cheese?
The taste and appearance of Mimolette cheese can be divided into 4 types:
1. Mimolette Jeune (Young)
In its juvenile state, Mimolette, known as Mimolette Jeune, undergoes a maturation period of 3 to 6 months, resulting in a texture that is creamy yet slightly firm and supple. The taste profile of this younger variant is characterized by a mild and subtly nutty flavor, complemented by a delicate hint of sweetness. Visually, Mimolette Jeune boasts a pale orange hue, marked by surface pits and crevices that are less pronounced compared to its aged counterparts. This youthful Mimolette is crafted for those who prefer a milder cheese experience!
2. Mimolette Demi Vieille (Semi-Aged)
In the realm of Mimolette, the Semi-Aged variation, aptly named Mimolette Demi-Vieille, matures for a span of 6 to 12 months. This phase has a texture that is firmer and crumbly, retaining a subtle creaminess. The flavor journey of this semi-matured version takes a delightful turn, offering a more pronounced nuttiness accompanied by a nuanced undercurrent of sweetness. Visually, it has a deeper orange hue, evolving with time to showcase increased pits and crevices on its surface. Striking a harmonious balance between mild and robust, Semi-Aged Mimolette beckons connoisseurs to indulge in its versatile charm!
3. Mimolette Vieille (Aged)
Aged Mimolette, or Mimolette Vieille, matures for 13 to 18 months, yielding a firm, crumbly texture with a crystalline crunch. Its flavor is an intense symphony of nuttiness and complexity, accentuated by deep caramelized notes. Visually, it boasts a deep orange to amber color, marked by abundant pits and crevices, and a pronounced crust. A culinary delight for any connoisseur!
4. Mimolette Extra Vieille (Extra Aged)
Embarking on the pinnacle of maturity, Extra-Aged Mimolette, aged for 18 months or more, boasts a texture that is exceptionally firm, crumbly, and abundantly crystalline. Its flavor unfolds as a lavish indulgence in rich and intense nuttiness, concluding with a lingering, savory finish. Visually striking, it exhibits a deep amber to brown color, adorned with an abundance of profound pits and a robust, crusty exterior. A real gem!
How is Mimolette made?
1. Milk Management:
Mimolette creation commences with the utilization of locally sourced cow’s milk, which undergoes meticulous scrutiny for quality. Post-inspection, the milk undergoes a sequence of treatments including bactofugation, microfiltration, ultrafiltration, centrifugation, and mixing. Following this, it undergoes pasteurization and standardization before being heated in a vat.
2. Vat Craft and Curd Formation:
Within the cheese vat, the milk experiences a series of pivotal steps:
– Inoculation with lactic and maturation ferments.
– A minimum two-hour milk ripening period achieved by introducing mesophilic lactic bacteria.
– Addition of annatto to get the characteristic orange hue.
– Introduction of rennet, initiating coagulation.
– During coagulation, the milk transforms into curd, retaining whey within its structure.
– To concentrate valuable milk components like proteins (casein) and fat, a drainage process is executed, involving operations to achieve the desired dry matter content and prevent potential defects like a sticky crust.
– Cutting the curd into smaller grains to enhance drainage surface area.
– Washing the curd grains with water, resulting in a higher pH level.
– Final stirring completes this phase, allowing the curd to naturally undergo gradual acidification.
3. Moulding, Pressing, and Unmoulding:
The cheese vat’s contents move to a pre-pressing vat where curd aggregates post-whey filtration. Cut curd blocks are then placed into molds, shaping the cheese while aiding whey drainage through acidification. This acidification, initiated during vat work, corresponds to lactose fermentation into lactic acid by the added bacteria.
4. Salt Integration:
Mimolette embraces salting through immersion in brine, imparting a distinctive flavor and influencing subsequent aging. Salt also impacts microorganism and enzyme development, playing a protective role by slowing down these processes and complementing the drainage phase.
5. Drying:
The drying phase, termed ressuyage, involves eliminating excess surface moisture from the cheeses after brine immersion.
6. Affinage:
Crucial to determining the final quality, the aging process engages various biochemical transformations of curd constituents (casein, fat, and soluble milk components) under microbial enzymes. Atmospheric composition, water availability, temperature, and pH influence microbial development and mite proliferation. Each cheese undergoes care routines such as turning and brushing. Post-aging, Mimolette attains its unique organoleptic qualities, defining its appearance, texture, taste, and aroma.
Mimolette wine pairing
Mimolette is a hard cheese which varies in aroma and taste depending on the maturation time. Young and semi aged Mimolette cheese has only a subtle nuttiness and almost sweetness to it, which balances really well with some lighter alcohol and wine acidity. Therefore, fresh medium bodied white wines like Pinot Blanc, Pinot Gris or Chardonnay do really well. Their acidity cuts right through the still young cheese! If you like to give it a more aromatic twist, go with Gewürztraminer, which has a floral (think rose petals) and exotic nose, which gives the pairing a more modern approach.
If you’re pairing the aged and extra aged Mimolette cheese styles, then more full-bodied wines would be the ideal pairing. Some aged reds like aged Cabernet Sauvignon or Syrah will give you the needed kick! If you really want to make it a once-in-a-lifetime experience, get out your extra aged Mimolette and your vintage Champagne, take a warm bath just for yourself and celebrate life! Hell yea! Cheers!
What are cheese mites?
Frequently referred to as the “cheese mite” or “flour mite,” Acarus siro, a minute arachnid belonging to the Acaridae family, is intricately linked with cheeses, notably those like Mimolette. Measuring a mere 0.3 to 0.6 millimeters (depending on the mites gender), these microscopic mites are imperceptible to the naked eye, requiring a microscope for observation. Flourishing in dim, moist, and cool environments, these mites find their ideal dwelling in cheese ageing cellars.
Their involvement in the cheese production and ageing stages contributes significantly to the distinctive characteristics of the final product. By feasting on the cheese’s surface, they carve pits and holes, enabling air penetration and fostering the breakdown of fats and proteins. This nuanced activity plays a pivotal role in shaping the cheese’s texture and intensifying its flavor, transforming these tiny creatures into essential artisans of Mimolette’s unique culinary identity.
The FDA Mimolette controversy
The controversy erupted in 2013 when the FDA labeled Acarus siro, the cheese mite, as an allergen. During an inspection of a shipment from France, the FDA found mite density on the Mimolette rind exceeding their 6 mites per cubic inch regulation (yes, you heard it right, there’s regulation even for mites). Consequently, a temporary ban on Mimolette sales in the United States ensued, triggering fervent debates within the cheese community.
The ban thrust Mimolette into the spotlight, sparking discussions not only among cheese enthusiasts but also in mainstream media. Advocates, including cheese mongers and connoisseurs, rallied for Mimolette’s return, emphasizing its historical significance and unique appeal.
Producers made adjustments to meet FDA regulations, altering humidity, temperature, and aging room conditions to discourage mite proliferation. These changes paved the way for Mimolette’s return to American cheese counters, except for the Extra-Vieille version. Ironically, the controversy inadvertently heightened Mimolette’s popularity, captivating new audiences and sparking increased curiosity in exploring other artisanal and specialty cheeses.
And now, “Voilà, mes amis! Mimolette, the cheese that ages with more style than a French poodle in a fashion show. Its story, as captivating as a French film, unfolds with a blend of tradition, humor, and a dash of controversy – truly, the cheese with a certain ‘je ne sais quoi.’ So, grab your baguette, uncork that wine, and let Mimolette whisk you away on a fromage-filled adventure. C’est la vie de cheese, mes amis!”
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]]>Hello my little olives and welcome to the aromatic wonderland of olive oil, where sniffing isn’t just for allergies, it’s a sophisticated art form! Picture yourself in a room filled with tiny blue glasses, like a secret club for olfactory enthusiasts. Forget the usual suspects of lavender-scented candles; here, we’re decoding the fragrance of liquid gold—olive oil. It’s a journey where we go beyond the basic “smells good” and dive into the subtle world of olives, where fruity and grassy notes mingle like a Mediterranean garden party. So, grab your nose, dust off your sniffing skills, and let’s embark on an adventure where the nose knows, and olive oil is more than just a slick character in the kitchen—it’s a perfumed legend!
The basics of olive oil tasting!
Olive oil is often tasted in blue glasses for sensory evaluation purposes. The use of blue or dark-colored glasses during olive oil tastings is a practice that helps to conceal the color of the oil. This is important because the color of the oil can influence perceptions, and tasters should focus primarily on aroma and flavor without being swayed by the oil’s appearance.
Olive oil comes in a variety of shades, ranging from golden yellow to deep green, and the color can be influenced by factors such as the olive varieties used, the ripeness of the olives, and the processing methods. However, color alone doesn’t necessarily correlate with the quality or taste of the oil. By using dark-colored glasses, tasters can make more objective assessments based on the oil’s aroma, taste, and mouthfeel without being influenced by its visual appearance.
This practice is similar to wine tastings, where wines are often evaluated in opaque glasses to prevent bias based on color. The goal is to create a more standardized and controlled environment for sensory analysis, allowing tasters to focus on the intrinsic qualities of the olive oil.
The 10 most important rules of olive oil tasting!
Evaluating the aroma of olive oil is an important aspect of olive oil tasting, often referred to as “olive oil sensory analysis” or “organoleptic assessment.” Here are some steps to help you appreciate and identify the aroma of olive oil:
1. Use a Proper Container:
Pour a small amount of olive oil (about 1-2 tablespoons) into a glass or small cup with a lid. The container should have a narrow opening to help concentrate the aroma.
2. Warm the Oil:
Cup the container in your hands and swirl it gently to slightly warm the oil. Warming the oil can enhance its aroma.
3. Sniffing Technique:
Place the opening of the container close to your nose without actually touching it. Take a few quick sniffs to capture the initial, more volatile aromas.
4. Identify Aromas:
Pay attention to the various aromas present. Olive oil can have a wide range of aromas, including fruity, grassy, herbal, floral, nutty, or spicy notes. Try to identify specific scents that come to mind.
5. Consider Intensity:
Assess the intensity of the aroma. Is it mild, moderate, or intense? A high-quality extra virgin olive oil often has a pronounced and complex aroma.
6. Evaluate Freshness:
Freshness is a crucial factor. A good olive oil should have a clean, fresh aroma, free from any off or rancid smells.
7. Taste the Oil:
To fully appreciate the olive oil, taste it as well. The taste will complement the aroma, and you may notice additional characteristics such as bitterness, pungency, and pepperiness.
8. Repeat the Process:
If you’re evaluating multiple olive oils, rinse your palate with water or a neutral palate cleanser between samples to avoid cross-contamination.
9. Record Your Observations:
Take notes on what you observe. Describe the intensity, specific aromas, and any other characteristics you notice. This can help you compare different oils and remember your preferences.
10. Practice and Learn:
Sensory analysis, including evaluating aroma, is a skill that can be developed with practice. Attend olive oil tastings, read about different olive oil varieties, and continue refining your palate.
Remember that the aroma of olive oil is influenced by factors such as the olive variety, growing conditions, harvesting methods, and the extraction process. The more you practice, the better you’ll become at discerning the nuances in olive oil aromas.
What does the term “fruttato” mean?
“Fruttato” is an Italian term commonly used to describe the fruity aroma and flavor of certain olive oils. In the context of olive oil, fruttato refers to the characteristic fruitiness that can be detected in the oil. This fruitiness is a positive attribute and is often associated with high-quality extra virgin olive oils.
The term encompasses a range of fruity notes, which can include the scents and flavors of fresh, ripe olives, as well as other fruits such as green apples, tomatoes, and herbs. The intensity of the fruttato aroma can vary, with some oils having a mild fruitiness and others being more robust and pronounced.
When evaluating olive oils, experts and enthusiasts often consider the fruttato character along with other factors such as bitterness and pungency. Fruttato olive oils are typically sought after for their complexity and depth of flavor, making them suitable for a variety of culinary applications. It’s important to note that the fruttato attribute is most associated with high-quality extra virgin olive oils, as lower-quality oils may lack this distinctive and desirable fruitiness.
What is “fruttato leggero” olive oil?
“Fruttato leggero” is an Italian term used to describe a light or mild level of fruitiness in olive oil. In the context of olive oil classification, fruttato leggero indicates a low to medium level of fruity aroma and flavor. This classification is often associated with extra virgin olive oils (EVOO), which are considered to be of the highest quality.
Olive oils with a fruttato leggero profile are characterized by a subtle and delicate fruitiness. The aroma and flavor notes may include mild hints of ripe or green olives, but they are not as pronounced as in oils with a more intense fruitiness. This makes fruttato leggero olive oil a good choice for those who prefer a lighter and more neutral taste, suitable for a variety of culinary applications without overpowering other flavors.
What is “fruttato medio” olive oil?
“Fruttato medio” is an Italian term used to describe a medium level of fruitiness in olive oil. In the context of olive oil classification, fruttato medio indicates a moderate or medium level of fruity aroma and flavor. This classification is often associated with extra virgin olive oils (EVOO), which are considered to be of the highest quality.
Olive oils with a fruttato medio profile typically exhibit a balanced and nuanced fruitiness that falls in the middle range of intensity. The fruitiness may include a mix of green and ripe fruit notes, such as green apple, almond, and possibly a hint of herbs. The goal is to achieve a harmonious combination of flavors that appeals to a wide range of palates.
When selecting olive oils, the fruttato medio category can be a good choice for those who enjoy a balanced and versatile oil that can complement various dishes without being overly mild or robust. It’s worth noting that the specific aroma and flavor characteristics can vary based on the olive varieties used, the region of production, and the harvesting and production methods.
What is “fruttato intenso” olive oil?
„Fruttato intenso” is an Italian term used to describe an intense or robust level of fruitiness in olive oil. In the context of olive oil classification, fruttato intenso indicates a high level of fruity aroma and flavor.
Olive oils with a fruttato intenso profile are characterized by a strong and pronounced fruitiness. The aroma and flavor notes can be bold, but they are always marked by bitter and spicy notes. There may be additional complexity with hints of herbs, green grass, or other intense flavors like artichoke or tomato leaf. Fruttato intenso olive oil is often sought after by those who appreciate a robust and flavorful oil that can stand out in dishes and contribute a distinctive taste. Think of it as the terminator among olive oils, pure muscle in every drop!
How does ripe olive oil taste like?
The aroma of ripe olive oil can be rich, fruity, and complex. When olives are harvested at the peak of ripeness, the resulting oil often carries distinct notes that reflect the maturity of the fruit. Ripe olive oil might have a sweet and mellow aroma, with hints of ripe fruits like tomatoes, apples, or even a touch of tropical fruits. There could also be a buttery quality to the scent.
Additionally, ripe olive oil might exhibit less bitterness and pungency compared to oils made from less ripe olives.
How does young olive oil taste like?
The aroma of young olive oil is typically characterized by vibrant, fresh, and green notes. When olives are harvested early in the season, the resulting oil tends to have a lively and robust fragrance that reflects the youthful vitality of the fruit. Common aromatic characteristics of young olive oil include:
Grassy Notes: Young olive oil often has a distinct grassy aroma, reminiscent of freshly cut grass. This is particularly true when the olives are harvested when they are still green.
Green Fruits: The aroma may include the scent of green fruits, such as green apples or unripe tomatoes. This imparts a crisp and slightly tart quality to the oil.
Herbaceous Undertones: Some young olive oils exhibit herbaceous notes, with hints of herbs like basil, mint, or arugula contributing to the overall aromatic profile.
Artichoke or Green Almond: There might be subtle undertones of artichoke or green almond, adding to the complexity of the aroma.
Peppery Finish: In addition to the fruity and herbal notes, young olive oils can sometimes have a peppery or spicy finish, especially if they are high in polyphenols.
And as you savor the lingering echoes of olive oil aromas, remember, in the world of culinary classics, olive oil is the Don Corleone of flavors—whispering its essence in every dish like a culinary consigliere. So, next time you drizzle that liquid gold, consider it a delicious offer you can’t refuse. May your kitchen be forever graced with the presence of the Olive Oil Godfather, ensuring your meals are as memorable as a Marlon Brando monologue. Bon appétit, and may your taste buds always be kissed by the olive oil mafia!
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]]>When it comes to the world of viticulture and winemaking, the quest for innovation and sustainability is unceasing. In recent years, a remarkable group of grape varieties has been making waves in the industry, drawing attention for their unique characteristics and environmental benefits. These varieties, known as Piwi grapes, are becoming increasingly popular among growers and wine enthusiasts alike. In this blog post, we’ll delve into the fascinating realm of Piwi grape varieties, exploring what makes them special and why they’re gaining traction.
Understanding Piwi Grapes: A New Approach to Viticulture
The term “Piwi” is derived from the German phrase “Pilzwiderstandsfähig,” which translates to “fungus-resistant.” Piwi grape varieties are hybrids bred to possess a natural resistance to fungal diseases like powdery mildew and downy mildew. This resistance is inherited from wild American grape species, which have co-evolved with these diseases for centuries.
Traditional grape varieties often require intensive chemical treatments to combat fungal infections, which can have detrimental effects on both the environment and the quality of the final wine. Piwi grapes, on the other hand, significantly reduce the need for such treatments, leading to a more sustainable and eco-friendly approach to viticulture.
Diversity of Piwi Varieties
One of the exciting aspects of Piwi grapes is the diverse range of flavors and aromas they bring to the world of winemaking. Just like traditional grape varieties, Piwi grapes exhibit a wide spectrum of characteristics, allowing winemakers to craft wines with unique and distinctive profiles.
Environmental Benefits and Sustainability
The ecological advantages of cultivating Piwi grape varieties cannot be overstated. The reduced need for chemical treatments not only promotes healthier ecosystems in the vineyards but also minimizes the potential for harmful residues in the final wines. This aligns with the growing consumer demand for wines that are not only delicious but also environmentally conscious.
Furthermore, the resistance of Piwi grapes to fungal diseases lessens the economic burden on grape growers. With fewer inputs required to maintain healthy vines, growers can achieve better crop yields and save on production costs.
Challenges and Considerations
While Piwi grapes offer numerous benefits, they also present some challenges for winemakers. One of the concerns is maintaining the balance between disease resistance and traditional wine quality characteristics. Some Piwi varieties might exhibit unique flavors that deviate from what consumers expect in certain wine styles. Striking the right balance between disease resistance and desirable wine attributes requires careful breeding and winemaking techniques.
The PIWI grape varieties
Solaris
Today there is really an abundance in different PIWI grape varieties in different shapes, sizes, colors and of course, flavors. We’ll mention only the (for now) most planted ones. We’ll begin with the most well-known PIWI variety called Solaris.
Solaris is a white grape variety that was specifically developed for cool-climate viticulture. It is a hybrid grape variety, created by crossing Merzling and GM 6493 (a Seyve-Villard hybrid), and it was developed in Germany. Solaris is known for its resistance to various diseases, which makes it suitable for cultivation in regions with challenging growing conditions.
One of the key characteristics of Solaris is its early ripening, allowing it to thrive in cooler climates where other grape varieties might struggle to reach full maturity. This characteristic makes Solaris an attractive choice for vineyards in northern Europe and other regions with similar climates. The grapes are often used to produce white wines that are crisp, aromatic, and can display a range of fruity and floral notes.
Muscaris grape
It is a cross between Solaris and a Muscat variety, resulting in a grape that combines characteristics of both parents. Muscaris was created with the goal of producing a grape variety that is well-suited for cooler climates!
Similar to Solaris, Muscaris is known for its ability to thrive in regions with challenging growing conditions. It is particularly appreciated for its resistance to fungal diseases, which can be beneficial in organic or sustainable vineyard practices. The grapes are often used to produce aromatic white wines with floral and fruity notes, and they can contribute to the production of both dry and off-dry styles of wine.
Souvignier gris grape
Souvignier gris is a relatively new grape variety originating from Germany (like many other PIWI’s are). It’s a cross between Seyval Blanc and Zähringer known for its pinkish red skin. It’s more neutral in its aromatics and flavor profile, but very similar to Pinot Gris. It is present in the German speaking countries (Germany, Switzerland and Austria). But you can find it all over the world!
The Promising Future of Piwi Grapes
As the global wine industry seeks sustainable solutions to challenges posed by disease management and environmental impact, Piwi grape varieties are poised to play an integral role in shaping the future of viticulture. Their ability to thrive without heavy chemical intervention opens up possibilities for a more harmonious coexistence between vineyards and the natural world.
Whether you’re a winemaker, a wine enthusiast, or simply someone interested in the evolution of agricultural practices, keeping an eye on the development of Piwi grape varieties is undoubtedly worth your while. These grapes are a testament to human ingenuity and our ongoing pursuit of both delicious wines and a healthier planet. So, next time you uncork a bottle of wine made from a Piwi variety, raise your glass to the marriage of tradition, innovation, and sustainability that it represents.
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]]>In a world where fizzy drinks and sugary sodas dominate the beverage scene, a peculiar elixir has quietly gained a cult following: Kombucha. This effervescent and tangy drink, with its origins shrouded in mystery, has captivated the taste buds and piqued the curiosity of health-conscious individuals and flavor adventurers alike. Join me on a journey to unravel the captivating world of kombucha – a delightful brew that’s as intriguing as it is delicious.
Where does kombucha come from?
Kombucha’s history stretches back over two millennia, and its origins are steeped in legend. According to some accounts, the Chinese Emperor Qin Shi Huang sent emissaries on a quest to discover the secrets of immortality. They returned with a unique fermented tea known as “The Tea of Immortality” – which we now recognize as kombucha. While immortality remains elusive, the drink has certainly earned its place in the annals of history as a mystical brew with remarkable properties.
What is kombucha SCOBY?
At the heart of every kombucha brew lies a strange, otherworldly-looking entity – the SCOBY, short for “Symbiotic Culture Of Bacteria and Yeast.” Often referred to as the “mother,” this gelatinous disc is responsible for the fermentation process that transforms sweet tea into the fizzy, tangy goodness we know and love. As bizarre as it may appear, the SCOBY is a living community of microbes working in harmony to produce this magical elixir.
Brewing kombucha
Brewing kombucha is an art that balances science and creativity. As homebrewers experiment with various teas, sugars, and flavorings, they orchestrate an intricate dance between bacteria and yeast. The brewing process involves several stages, from the initial fermentation to the secondary flavoring, which introduces a kaleidoscope of tastes and aromas. However, mastering the art of kombucha brewing also requires vigilance to avoid any unexpected mishaps, such as over-fermentation turning a fizzy delight into a vinegar bomb!
How is kombucha made?
Kombucha is made through a fermentation process that involves combining sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY). This living culture consumes the sugar in the tea, converting it into organic acids, carbon dioxide, and trace amounts of alcohol, resulting in the characteristic tangy and effervescent taste of kombucha. Here’s a step-by-step guide to how kombucha is made:
Ingredients:
Tea: Usually black or green tea, but other types like white or fruit tea can be used.
Sugar: Provides food for the SCOBY during fermentation.
SCOBY: The living culture responsible for the fermentation process.
Starter liquid: A bit of already fermented kombucha that helps kick-start the fermentation.
Flavorings (optional): Fruits, herbs, or spices can be added for additional taste and aroma.
1. Brewing the Tea The first step in making kombucha is to brew a strong tea. Typically, black or green tea is used, but you can experiment with different types to find your preferred flavor. Boil water and steep the tea leaves for the recommended time (usually 5-7 minutes). Then, add sugar to the hot tea and stir until it dissolves. The sweetened tea acts as the nutrient base for the SCOBY during fermentation.
2. Cooling the Tea Once the tea has steeped and the sugar has dissolved, remove the tea bags or strain the leaves, and let the tea cool to room temperature. It’s essential to allow it to cool completely, as hot tea can harm the SCOBY.
3. Adding the SCOBY and Starter Liquid In a clean glass container, combine the cooled sweet tea with the SCOBY and starter liquid. The SCOBY is usually a flat, rubbery disk, while the starter liquid is a bit of already fermented kombucha, which helps lower the pH and create an acidic environment that inhibits harmful bacteria.
4. Fermentation Cover the container with a clean cloth or coffee filter and secure it with a rubber band to allow airflow while keeping out debris and insects. Place the container in a warm and dark spot, such as a cupboard or pantry. The fermentation process usually takes around 7 to 14 days, depending on the temperature and desired taste.
5. Taste Testing Throughout the fermentation process, you can taste the kombucha using a clean spoon. As the fermentation progresses, the kombucha becomes more acidic and less sweet. When it reaches the desired level of sweetness and tanginess, it’s ready to be bottled. If you prefer a sweeter taste, ferment it for a shorter time; for a more tart flavor, ferment it longer.
6. Bottling and Flavoring (Optional) Carefully remove the SCOBY from the liquid and set it aside along with some of the fermented kombucha to use as a starter for the next batch. The rest of the liquid can be transferred into bottles for a second fermentation, which creates natural carbonation. At this stage, you can add flavorings like fruits, herbs, or spices to the bottles for extra taste and aroma.
7. Second Fermentation (Optional) Seal the bottles tightly and let them sit at room temperature for another 1 to 3 days. During this time, carbonation develops as the remaining sugars are consumed by the yeast. Be cautious, as the pressure can build up in the bottles, so it’s essential to “burp” them by slightly opening the cap to release excess gas.
8. Refrigeration and Enjoyment After the second fermentation, transfer the bottles to the refrigerator to halt the fermentation process and enjoy your homemade, fizzy, and flavorful kombucha!
Remember, when brewing kombucha at home, it’s essential to maintain a clean and sanitary environment to prevent contamination. Additionally, always handle the SCOBY and fermented liquid with clean hands and utensils to maintain the health of the culture and produce a delicious and safe batch of kombucha.
The health benefits of kombucha
Kombucha has earned a reputation as a health elixir, credited with an array of potential benefits, ranging from improved gut health to boosted immunity. While some studies support these claims, it’s crucial to separate the facts from the hype. Probiotics, organic acids, and antioxidants are among the key components contributing to kombucha’s potential health advantages. However, it’s essential to consume it in moderation and be mindful of added sugars and alcohol content, especially in commercially produced versions.
Flavors and kombucha variations
Beyond its purported health benefits, kombucha tantalizes the taste buds with a wide array of flavors. Classic kombucha boasts a tangy, slightly sweet profile, but innovative brewers have elevated this ancient brew to an art form. From exotic fruit blends to herb-infused concoctions and even savory varieties, the flavor possibilities seem endless. Embarking on a kombucha tasting journey can be both enlightening and adventurous, as each sip transports you to a realm of taste sensations.
Kombucha – the rising star
In recent years, kombucha has transitioned from a niche health drink to a mainstream trendsetter. Its growing popularity has led to its appearance in popular culture, making its way into movies, TV shows, and even celebrity social media accounts. Influencers and wellness enthusiasts praise it as a must-have beverage, while mixologists and chefs incorporate it into creative recipes, such as kombucha-based cocktails and salad dressings.
The kombucha lovers
Kombucha’s rise to fame has sparked a tight-knit community of enthusiasts who share their brewing adventures, flavor experiments, and SCOBY secrets online and at local meetups. Homebrewing workshops, kombucha festivals, and friendly competitions bring together tea fanatics and health aficionados, fostering a sense of camaraderie among those enchanted by the magic of kombucha.
As we bid adieu to the enigmatic world of kombucha, we leave with a greater appreciation for this captivating elixir. From its mystical beginnings to its transformation into a mainstream trendsetter, kombucha’s journey is a testament to the wonders of human curiosity and creativity. Whether you seek to improve your health or simply indulge in the endless flavors of this effervescent drink, kombucha promises a delightful experience, one fizzy sip at a time. So, go ahead, raise your glass, and join the ever-expanding circle of kombucha enthusiasts – cheers to the magic of fermented tea!
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]]>Sunny day, ocean coast, salt in the air, the smell of summer, and mussels! They are essential to cuisines around the world and prepared in various dishes and styles. But do you know how they are farmed? If they are healthy or fresh, old or young, and many more? Here you’ll find out everything you should know about mussels in our ultimate mussel guide!
What are mussels?
Alright, everyone heard about mussels, that’s true, but do you really know what they are, except shellfish? Mussels are bivalve (a shell made out of two parts) shellfish with a specific elongated and asymmetrical shell. They are mainly saltwater but can be found also in freshwater habitats. As for their habitat, they are found in the area where the ocean meets the land between high and low tides (the intertidal zone). But some species of mussels can even be found on the deep ocean ridges. Let’s say mussels are very adaptable.
The anatomy of mussels
Every mussel is protected by its strong external shell. The external shell is made out of two valves joined together by a strong ligament, which is additionally stabilized by two strong muscles (yes, mussels are definitely hitting the gym!). Interesting fact is that even humans have these muscles called adductor muscles (they are placed in the “inner thighs” area in humans). Furthermore, mussels (but also other shellfish) have a foot.
The foot is an organ which helps with moving the mussel across the sand and sea, by pulling the mussel shell. The foot can even be used as an anchor, when things start to get serious. In the central part of the mussel, you can find the digestive system, gills and mantle. The mantle is the mussel’s soft outer layer which forms the shell. On top of that the mussel circulates the water through two syphons (inhalent and exhalent syphon).
How are mussels grown?
Because mussels naturally stick to various surfaces easily, they are mostly grown on ropes. The growing cycle begins at late spring when mussels naturally begin with spawning. At first mussels are really tiny and in search for surfaces on which they can adhere. To catch the small mussel larvae growers put long collector lines in the seawater. They stay like that until fall, when they are being transferred to long mesh tubes called “socks”. Beforehand they are selected by size to grow more uniformly in the “socks”. The socks are then again placed back in the fresh seawater and marked. After two years they can be harvested!
How long does it take to grow mussels?
The minimum time to grow quality fresh seawater mussels takes about two years. But the time can vary depending on various growing conditions (temperature, water quality, food, etc.). The best time to harvest the mussels is before winter. At this time period the mussel is fully grown and ready to be consumed. On the other hand, mussels can live about 12 years, although in some cases the life span of some mussel species can be more than 100 years. That’s a lot! On top of that, you can guess the age of your mussel by yourself! If you look at the mussel shell, you can find black lines which represent one winter rest period. Now you only have to count the lines, and voila, you know the age of your mussel! Cool stuff!
Main mussel species (edible)
Most store-bought mussels are cultivated by origin, and not from the wild. There is one mussel species which is dominant in its cultivation, the Blue mussel (Mytilus edulis). This species is abundant across the world, but of course there are others like the New Zealand green lip mussel (or Perna canaliculus specific for its green color on top of the shell, because, well, its New Zealand). Other mussels you can find on the markets are the Mediterranean mussel (Mytilus galloprovincialis) and the Pacific Blue mussels (Mytilus trossulus). If you bought your mussels in your nearby fish store, there is a high chance you got one of the species mentioned above.
There’s also one more tip for mussel lovers! You can even know their gender just by looking at their color! Female mussels are intense orange colored, and the male counterparts are more creamy and pale – with a light orange color! Even in the world of mussels, women are prettier!
How to clean mussels?
As we said, most store-bought mussels are cultivated, and therefore not as hard to clean as their “wild” counterparts. First you need to wash your mussels in detail under cold water. Remove anything that shouldn’t be there like sand, seaweed, mud or crushed shell parts. Many mussels have barnacles on top of their shell. To remove them use your pairing knife (or even tournee knife will do), and rinse again under cold water. Last but not least, we need to take the mussel by the “beard”! The beard of a mussel is made out of hair-like fibers that grow out of the mussel’s shell-crack. To remove the beard just grab it with your fingers and tug it toward the hinge of the mussel shell. That’s it! Your mussels are clean and ready to be cooked!
Are mussels safe to eat?
Edible mussel species are perfectly safe for consuming if properly stored and fresh. On the other hand, there are some risk factors regarding its consummation like paralytic shellfish poisoning. This can occur only if you consume shellfish (not only mussels), which are infected with a naturally occurring marine biotoxin which is produced by some species of microscopic algae, mostly during a red tide phenomenon (algal bloom). But you do not have to worry much, because most store-bought and cultivated mussels are protected from it!
How to know if your mussels are fresh?
Now we are asking the right questions! There are a few quick and simple guidelines to knowing fresh mussels. Firstly, fresh mussels do not have a foul and fishy smell. They smell like the ocean, a perfect, fresh and clean smell. If you tap them with your fingers they will close, showing you they’re still alive. Every mussel which is open (and stays open after being disturbed) should be discarded. There is also one cooking legend which says mussels which do not open after cooking are not safe to eat. That’s not really true, because some mussels just can’t open while cooking, but they are perfectly safe to eat (if you followed the previous instructions).
Are mussels poisonous?
Mussels can be poisonous if they come from an uncontrolled environment, but most farmed mussels are perfectly safe to consume (and they are healthy!). If you want to eat them raw, straight from the wild ocean, consider it again. Every wild mussel can have possible toxic agents such as bacteria (E.coli) or neurotoxins such as the previously mentioned saxitoxin (causing paralytic shellfish poisoning). PSP is a life-threatening condition and should be dealt with immediately! Some symptoms include numbness in the mouth area and face and neck area, followed by loss of control of arms and legs! We definitely want you to know that before you eat any wild mussels, especially raw!
Are mussels healthy?
Mussels have some very good health benefits if consumed in moderate amounts. They are excellent sources of high-quality protein, which is easy to digest. You can call them protein bombs if you like! As you may know, fish is high in healthy omega-3 fatty acids, which are really good in keeping your heart and vessels healthy. On top of that they are very high in iron and vitamin B12, needed for the production of red blood cells. Let’s just say that mussels are generally considered very healthy food!
But mussels aren’t only healthy for you, they are also healthy for the environment. They have a very important role in sustaining various ecosystems. They are great in removing toxins from oceans and filtering algae and bacteria from the water, keeping the ocean (and water) clean and healthy! Without them the oceans and rivers definitely wouldn’t be the same!
Culinary uses
Mussels are used across the world for various traditional dishes. They are a fundamental part of Mediterranean cuisine, where they are consumed almost on a weekly basis. Mussels are also very important to the French and Belgian cuisine where they are served in various ways. Some of the most important traditional dishes in the world include mussels like paella (Spain), moules frites (Belgium), Mydia (Greece), dagnje na buzaru (Croatia), moules a la mariniere (France), and many many more!
How to store mussels?
After you bought your fresh mussels, you need to store them right! Because fresh mussels are still alive, you need to keep them that way! The best way is storing them in the coldest part of your fridge in the original net you bought them. You should wrap them in a damp towel (to keep their microclimate wet and moist). Do not seal them up in a plastic bag or container, because they need air to breathe! This way your mussels should be safe for 24 hours, but always remember, good mussels are fresh mussels! That’s why you should prepare them straight away!
That’s it for today! Now you can call yourself mussel expert because you know stuff others simply – don’t! You see beauty others aren’t aware of! It’s the little things in life that matter! Keep that in mind! Your Chef’s Cult!
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]]>If you’re into wine (as we are), you sure have met Mr. wine-sediment in your glass or bottle! This phenomenon is common, especially in older bottles or high acidity wines, but do not be alarmed! Wine sediment is nothing to worry about, it’s something to learn about! In our ultimate wine sediment guide we’ll try to answer all your questions and problems regarding this topic. What is wine sediment? How does it form? Is it safe to consume and many, many more! Find out now!
What is wine sediment?
Wine sediment is every solid material that settles to the bottom of a wine container! Because every wine has it’s “life cycles” there are many forms of “sediment”! For example, during wine fermentation sediment is primary formed from died out yeast cells abundant in the fermenting wine! In bottled wine sediment is formed from different salts forming in the wine. Therefore, the word “container” for the consumer means mostly “bottle”, but for the winemaker sediment means much more. Sediment often forms in the whole cycle of wine production; the vat, tank, container, barrel, everywhere!
What causes sediment in wine!?
As said before, there are different reasons behind the sediment.
1. The first sediment in the life cycle of every wine is the grape juice sediment! It’s made out of grape skins, pulp, seeds and debris found in the grape juice after grape pressing!
2. Secondly, sediment forms after the wine fermentation! The main cause of sediment in the “young” stage of wine are died out yeast cells. As the wine juice becomes more alcoholic (because of the fermentation), the pressure on the yeast cells is getting higher! At the end of alcoholic fermentation, the vast majority of the cells begin to die out, and the result is sediment!
3. In some cases (after or during) wine fermentation there is another sediment factor, malolactic bacteria, which can also die out and form sediment.
4. And lastly, sediment forms from salts found in every wine, especially bottled, where they settle on the bottom in crystal like shapes. These salts are called tartrates, more about them later! Huh! A lot of sediment, right?
How does wine sediment form?
Here we’ll discuss the tartrate crystal formation because yeast and bacteria sediment formation were analyzed above. Tartaric acid is the main acid in wine, and the most abundant one! Because of its high concentrations this acid can (in specific conditions) form crystals. For the crystal to be formed tartaric acid binds with Ca or K ions present in wine, forming salts. These salts bind together forming little crystals. These little crystals (often unseen by the human eye) bind together to form even bigger crystals which are known as tartrate crystal wine sediment. Yep, that’s the way it goes …
Types of wine sediment (tartrates)
There are two main forms of tartrate salts forming in wine. The first is forming when K ions bind with tartaric acid forming potassium bitartrate salts. The other forms when Ca ions bind with tartaric acid forming Ca-tartrate salts. This is definitely some for-those-who-want-to-know-more stuff! In addition, wine crystals (salts) are formed excessively at lower temperatures. That’s why crystal sediments in wine form mostly if you keep your wine in the refrigerator for a longer period!
Is wine with sediment safe to drink?
Yes, wine sediment is absolutely safe to drink! In all its forms, ranging from pulps and skins, dead yeast cells and tartrate salts. Everything mentioned here is natural and consumed by humans in one form or the other. You do eat dead yeast cells (bread for example), salts (kitchen salt) and grape skins and pulps, and that’s exactly what you’ll find in wine sediment (in various forms and shapes). If you ever worried about it, do not!
What does wine sediment taste like?
Tartrate wine sediment has no smell or taste! It’s mostly visual and therefore no need to worry about it. On the other side, wine yeast sediment is something that often even adds flavor in some cases. Wine yeast sediment is often used in natural wine making and unfiltered wines! We’ll discuss this further below …
How do you remove wine sediment (decanting the right way)?
There is a fancy method used for removing wine sediment – decanting! The process is fairly easy and can be used for both, red or white wines, but more typical is red wine decanting. Why? Because decanting adds air to the wine, and not every wine style is made for additional air. However most red wines, robust white wines and natural white wines can be decanted. For it, you’ll need a glass decanter, which can vary in shape and size! First you need to let your bottle stand up right for a day.
Prepare your decanter and (if you’re using red wine or the bottle is dark) candle. The candle suits as a light source for your bottle (to better see the sediment). Now carefully pour the wine in the decanter holding the bottle above the candle (with some distance of course) with one hand, and the decanter with the other. The wine needs to flow across the glass-wall of the decanter. Always keep a close eye on the sediment, which should always stay in the wine bottle. In the and give the decanted wine a good swirl in the decanter and leave it for a few minutes (or hours), depending on the wine! Cheers!
How are wines stabilized against sedimentation?
We talked about the formation of wine sediments, but if you kept a close eye on your glass of wine (which we of course always have), you figured out that it’s not a common sight! But how is that? Its fairly easy, because wines are stabilized against sedimentation before being bottled. There are a few ways to do that!
The most common and natural is cold stabilization (discussed below). Other ways are fining agents added to the wine before bottling, such as metatartaric acid and carboxymethylcellulose (CMC). Both are crystallization inhibitors but come from different sources. Metatartaric acid is a form of polymerized (read bigger molecule, longer chain) tartaric acid which stabilizes the wine against sedimentation. CMC is a cellulose derivate which is more stable than metatartaric acid on higher wine storing temperatures. Both are considered safe to use and are not harmful and suitable for the human food production.
Cold stabilization – natural wine stabilization
It is the most used, and most natural, form of wine stabilization. Cold stabilization is the process of lowering the wine tank to really low temperatures (- 4 °C) to initiate the natural process of wine crystal formation. The tank is kept at this temperature for minimum 6-8 days. After this period the wine should naturally be stable against any formation of wine crystals in the bottled wine.
Natural wine and sediment – a different approach!
In the world of “natural wine” sediment is considered a fundamental part of any wine. Therefore, wines are often bottled with sediment (yeast sediment and crystal sediment) to keep the natural state of the wine intact. The wine is not faulty in any way, it just represents the wine, with low (or none) interventions in its life cycle.
Red wine vs. white wine sediment!
There are no real differences in red and white wine sediments. Although one can arguably say that crystal sediments in white wine can be seen in early stages, contrary to red wine, where the dark color “shields” the crystals, which are often hidden to the observer. Anyway, wine crystals are often considered something good in wine because it reflects the true, raw and unrefined character of the wine.
Wine sediment uses – “cream of tartar”
If you love making pastries and desserts, you sure have heard about the cooking term “cream of tartar”. Well, that is just the fancy word for powdery tartrate salts we mentioned earlier. This means that wine sediments are used for making pastries and desserts around the world! Cool stuff, right? Cream of tartar is commonly used in baking powder and for stabilizing egg whites and whipped cream. Now if someone says something bad about wine sediment, you for sure have a word or two to counter!
That’s it for today my little wine crystals! We hope that our guide solved the problem of today’s topic – “what is wine sediment?” On top of that you learned some cool stuff no one can take away from you. We’re sure you are just a few classes away from becoming a true wine professional! We’ll gladly help with that!
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]]>Master the basic sashimi cuts now! You only need to know a few simple cutting techniques used for most classic sashimi types. Almost everyone heard about sashimi, but the real beauty of it (as it often is with Japanese cuisine) lies in the techniques which are used for making great sashimi. Traditionally, the real sashimi master learns its skills for a few years, but we will try to give you a quick and easy to understand sashimi crash course! Now sharpen your sashimi knives, and let’s jump right into the great, big, frightening ocean of sashimi!
What is Sashimi?
First of all, sashimi is not sushi, never was, never will be! Yes, we know that you know, that we know that you know, but again, sashimi is not sushi! Sashimi is always the best fresh raw fish served without rice, filling or seaweed and represents the purest form of Japanese raw ingredient cooking culture. The big difference in sashimi is the preparation and serving of the raw fish, which is different in many ways, but today we’ll talk about one aspect of it, the basic types of sashimi cuts.
The basic sashimi cut types!
Because of the delicate character of sashimi, certain cutting techniques evolved over time. With these “classic” sashimi cuts, the chef tries to highlight the delicate flavor and texture of the various ingredients (mostly fish). Therefore, the sashimi chef perfectly understands the differences in various fish types and its meat characteristics. The fish meat is tougher or softer, compact or loose, has more or less fat etc., and every cut should be used precisely to bring forward the best character of sashimi. Because of this reason there are 5 basic sashimi cuts called: hira-zukuri, sogi-zukuri, usu-zukuri, kaku-zukuri and ito-zukuri cut. We’ll explain each cut in detail below …
Which knife to use for different sashimi cuts?
Usually the sashimi knife (or sashimi bocho in Japan) is used for making sashimi. The knife has a pointed end (although some types have rectangular ends, they are used mainly for octopus sashimi). The sashimi knife is elongated, thin and sharp, therefore perfect for making really clean cuts in one motion. If you walk around the streets, you will often find Santoku knives, which are mostly all-purpose, but sometimes they are also used for sashimi (especially on the streets). The knife is really sharp, and it’s used in one continuous cutting motion! This basic cut is caried out almost as if you would hold a saw. But more about it you’ll find below …
Right-handed or left-handed? The different approach …
It’s very important to know the direction of your cut. For example, if you cut your prepared fish fillet from left to right, you won’t get the same cuts as if cutting the same fish in the opposite direction. Often the fish isn’t cut straight, but has a slight angle facing left or right, and that’s where you need to know your cutting directions. Our guide is made for right-handed people, but if you’re left-handed just invert our instructions!
The basic sashimi cutting motion!
First, we need to learn the basic cutting motion of sashimi. Every other cut uses the basic motion, but with additional finesse. For the basic motion always use your sharp sashimi knife! To carry out the cut imagine holding a saw. When you’re sawing something, you begin with the part of the saw blade closest to you, and with one continuous motion end with the part furthest from you. That’s exactly the motion of the basic sahimi cut! You first begin with the base of the knife blade nearest to you, then cut in one motion to the part of the knife (top) furthest away! It sure takes a little practice, but you can learn this cut in just a few minutes! And now you know the basic sashimi cutting technique!
Hira-zukuri – the basic sashimi cut!
The hira-zukuri is the standard cut for sashimi. If you ever ordered sashimi somewhere around the world there’s almost 99% chance you saw the hira-zukuri cut sashimi. Hira-zukuri means “flat slice” and it’s the dimensions of a domino, to be more exact 10 mm thick and 7-8 cm long. The cut is made in one motion, and mostly (depending on fish fillet size and character) this motion is straight down with no angle. Just straight down, but with the basic “saw-like” sashimi cutting motion. The cutting is always done from right to left. This cut is used for robust and “strong” fish like tuna and salmon. When serving your sashimi in the hira-zukuri style cut, always serve the sashimi in the natural position and order of the fish fillet.
Sogi-zukuri – serving on the side of the skin!
The sogi-zukuri cut is used almost solely for white-meat fish like snapper. The fish fillet is laid down so that the skin side of the fillet is facing towards you. The cutting direction is from left to right and the angle of the cut is about 40° (slight angle). The dimensions of this cut are similar to the hira-zukuri cut. The sashimi is served in the natural position and order of the fish fillet, the same way as the hira-zukuri cut sashimi.
Usu-zukuri – thinly sliced sashimi!
The usu-zukuri sashimi cut is one of the hardest to master! The usu-zukuri cut is the thinnest sashimi cut and requires some practice time. The cutting technique is similar to the sogi-zukuri, but the sashimi pieces should be as thin as possible. The cutting direction is from left to right and the angle of the cut is about 40° (slight angle). The most important thing here is fixating the fish fillet with your left hand and applying the basic sashimi cutting motion with your right hand. It takes a little practice, but not every sashimi master is born right away! The cut is approximately 50 mm (2 inch) long and 2 mm (1/16 inch) wide. It’s used for firm textured fish like flounder and bream. One of the most famous dishes in Japan the” toxic” puffer fish sashimi (or “fugu sashimi”) is made with this technique. The fish is cut in usu-zukuri style, and the slices are very thin, almost translucent!
Kaku-zukuri – the square cut!
The kaku-zukuri cut is used mostly for one fish only – tuna. That’s because of the firmness and compact structure of tuna fish meat. The cut is very similar to the basic sashimi cut – hirazukuri! The big difference is only in the preparation of the tuna fish fillet – where it’s formed in a cuboid shape. Nothing is thrown away; the remaining tuna pieces are formed either in usuzukuri or hirazukuri style sashimi! The classic dimensions for kaku-zukuri cuts are 2 x 2 cm ( ¾ inch) and the cuts should look like a perfect cube!
Ito-zukuri – the squid cut!
The ito-zukuri cut is used mostly for squid, which is served in thin slices mounted on top of each other, resembling noodles. First the squid needs to be properly cleaned and prepared for cutting (remove intestines, skeleton, and skin layer). The cut can be done in two ways either horizontal or vertical (for longer slices). The important thing here is cutting straight down with the TOP of the knife (either sashimi knife or santoku). With straight and fast cutting motions you will get thin slices of squid (noodles) that are served on top of each other. This cut is very popular in the street food genre, where the squid is often processed still alive (yes, we do not intervene with culture here) and eaten immediately.
That’s it for today my little sashimi-knife-bending-samurai! We hope you learned the technique behind the basic sashimi cuts! With just a little practice you can soon become a true sashimi master, and if not, at least you learned quite a few things about professional cuisine knife action! We know that knowledge is our driving force! Cheers to that!
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]]>Today it’s all about getting the Japanese knives out (only for cooking purposes of course), we’ll learn everything you should know about the Santoku knife! It’s one of Japanese most used knives, you can find them literally all over the country, from home kitchen to professional Michelin star restaurants. What’s the fuzz about Japanese knives all about? Find out now!
What is Santoku?
In Japan the knife is called Santoku bocho – which is roughly translated to “three uses” or “three virtues” (the uses we’ll explain afterwards). The knife isn’t really that old (although the name sounds like the samurai used it for centuries, but they didn’t) it originated in the 1940s! After the war different cuisine and cultures clashed into Japan, and suddenly there was a need for a new knife. Something similar to a chef knife was needed, but it needed to be more elegant and easier to operate. A multi-purpose Japanese knife was invented – the Santoku!
Santoku knife characteristics?
We’ll try to explain the most important knife characteristics with some simple words. First of all, the basic shape of Santoku is called “sheepsfoot” blade because it resembles a sheep’s hoof. The tip of the blade has no curve whatsoever, because the basic cutting motion of the knife is straight down! There is no “chef’s knife” motion while cutting, just a simple straight-down-vertical-chopping motion! This simple design allows much control of the knife and really simple use. Furthermore, the blade is made from hard and thin steel, which makes this knife really a lightweight among knives. On top of that, the knife is shorter (15-18 cm, 6-7 in) than a chef’s knife, and (because of these reasons, and the ones above) is very popular with female (but also male) chefs around the world.
Santoku knife uses!
As we said before, the meaning of Santoku bocho is translated to “three virtues” or “three uses”. There is somewhat a debate about what these uses would be. The most common understanding says it’s a knife used for slicing, dicing and mincing, let’s say a classic all purpose knife. Some also say that the knife is used for vegetables, fish and meat, and there are some virtues in that also. Nevertheless, the knife is used for every situation in which a classic chef’s knife is used, on top of that it’s mostly easier to handle.
That’s it my little samurai! Today you learned a few facts that can make a big difference in your kitchen, either professional or at home. The santoku knife is made very effectively and this makes it really easy to use, that’s why it’s one of the most popular knives nowadays. Try it out for yourself and let us know how you feel about your Santoku knife!?
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]]>Today it’s all about miso, how is miso made and many more! Hello my little Japanese cherry blossoms! If you love Japanese cuisine as much as we do, you sure stumbled upon miso, one of the most common cooking ingredient in Japan. Furthermore, if you analyze things as we do, you just want to know everything about miso there is on the web! That’s exactly where we enter your little miso story! Kon’nichiwa you lucky cherry trees!
What is miso?
Explaining it relatively simple, miso is a fermented soy-rice paste excessively used in a wide range of traditional Japanese dishes. Miso is often used in soups, marinades, salads, heck, even desserts can be made out of miso. If we go a little bit more into detail, then miso is a seasoning paste made by fermenting soybeans with koji and salt. And now we have a few questions, right? What is koji, for example? Let’s go for it!
What is rice koji?
Koji is cooked rice which has been inoculated with a mold called “Aspergillus oryzae”. But why you ask yourself? Because the mold turns the not-so-easy-digestible rice starch into easy-yummy-sugars that are the best yeast food! To make rice koji the rice is firstly soaked and steamed, and afterwards it’s inoculated with the mold culture. After the inoculation the rice is kept at about 30 ° C (86 ° F) for 3 days to evenly develop the mold! Now we have the rice koji ready! And, just so you know, koji is present in a lot of Japanese foods like miso, soy sauce, mirin, rice vinegar, even sake, you name it … Koji is always there to help!
What ingredients are used to make miso?
The traditional ingredients for classic miso are koji rice, soybeans and salt. Mostly the amount of rice used is double the amount of soy, but that can vary … Furthermore, there are miso variations which include buckwheat, wheat, barley, rye, millet, hemp and many others, especially now “at modern times”, when miso can be found all over the world. Today’s miso variations can go anywhere from amaranth to quinoa, but every miso has its own goal of enriching the dish with umami taste!
How to use miso?
You can use miso wherever you like, it’s a seasoning, which means that luckily there are no boundaries on the usage! But always remember, to keep the healthy variables of miso intact, you need to lower the temperature, which means miso is used at the end of cooking, or at lower temperatures, because it’s sensitive to heat! Always keep that in mind!
How is miso made?
Now that you finally know all the steps which lead to miso, you finally want to know how is miso made?
1. Firstly, there are two fermentations in the process of miso making. The first fermentation is used for making rice koji. The second fermentation is the one we mostly associate with miso making! For the second fermentation we need cooked soybeans which are transformed in a paste. The soybeans paste is mixed mostly in 1:2 proportion with the koji rice and mixed, while gradually adding the salt. Now we get a non-fermented miso paste, which can be to dry, and therefore often a small amount of water can be added.
2. The paste is now ready for the second fermentation, and yeast (Saccharomyces rouxii) and bacteria (Pediococcus haalophilus – resistant to salt) is added. This process of yeast and bacteria production can often happen spontaneously without their artificial addition. The miso paste is now stored in airtight containers, where the fermentation takes place.
3. The fermentation period for wheat or barley miso is usually shorter (a few months) than for soybean-miso (1-2 years). The classic soybean miso takes a few years to get the typical umami flavor, and it’s really a classic in Japanese cuisine!
Now that you finally know the answer on how is miso made, there are no boundaries for you, my little samurai! Use this knowledge wisely, because with great power comes great responsibility! That said, you can share your knowledge or keep it for yourself, whatever you like, my little ninja warrior!
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]]>You sure asked yourself how to cook like an Italian? You only need to know a few basic cooking principles which are applied across most restaurants (and kitchens) across Italy. One word that hits straight in the hearts of most Italians is “mantecatura” or the aberration “mantecare”. Today you’ll learn what it means and how to apply it in your kitchen. Who knows, maybe, you’re the next Massimo Bottura, which means you should definitely know this!
What does “mantecatura” mean?
The word “mantecatura” is simply Italian, and believe it or not, it does not have an English translation. The word itself somehow evolved from the Spanish word “Manteca” which means butter. The word is often used by kitchen professionals to describe the techniques used to make especially creamy textures in classic Italian dishes. Sounds complicated, but it really isn’t! You know that creamy Carbonara you had but didn’t know what’s the deal? Mantecare! That one special seafood risotto you had (or hopefully will have) in Venice on your honeymoon? Yes, “mantecatura” baby! Really a lot of Italian dishes use this technique to be outstanding!
How to cook like an Italian with “mantecare”?
Now you learned the meaning of “mantecatura”, but how should you apply it in your kitchen? First by learning the basic ingredients used for mantecare. To make the magic happen you need to have the 4 basics of mantecare: cheese, fat (oil), butter and pasta water (or rice water). Of course, there are more complex ingredients (and often emulsions) used for mantecare, but the most abundant in Italian cuisine, are the above mentioned!
How to use the ingredients for mantecare?
Here’s what I learned in the kitchens around northern Italy about the use of ingredients for mantecare. Butter, fat or oil is always added cold, this way it melts slowly and evenly (and does not lose its nutritive values). A lot of different cheese varieties are used, not only grating cheese as Parmigiano or Pecorino, but also Gorgonzola for example, sometimes even sour milk is used. The pasta water is added because of the starch which gives additional creaminess and texture to the dish, do not overdo it with pasta water, it’s mainly used to dilute the fat and cheese to a perfect cream!
Basic principles of mantecare!
If you follow some basic rules, you will fast learn how to use mantecare in your dishes (some of you already use it, but don’t know the word for it, until now!).
1. The process is mostly used at the END of cooking, which means mantecare is really finishing off the meal! But without it, the meal is not complete (and we do not want that)!
2. Your dish should be hot, but you should turn of the heat! When adding the ingredients, you need to make sure that nothing will burn, coagulate, or stick to your pan!
3. Do not throw away your pasta water, and do not wash your rice before cooking risotto!
4. With risotto, after adding the mantecare ingredients, stir vigorously, with pasta be careful and try to mix it with moving the pan to the front and back (like the professionals do), or when stirring, do it very carefully!
5. Serve your dish immediately! If the dish stands for a while, the creamy top hardens, and it’s not how it should be served!
6. Enjoy while cooking! That’s the one most important thing.
Now you learned how to cook like an Italian with mantecare! Use it in our recipes or make your own, the world of Italian cuisine is a big one, but you are already in it! If you use “mantecatura” in the right place and at the right time, you will just know that you did everything right! It’s just the “la vita e bella” feeling you get!
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