A day late (was off hithering and thithering food things for a week, from a swanky chef conference, to local food awards, to ag fair food judging training--more on those later!).
This week, I specifically talk and write about why the foods that make you go MMMM make you go MMMM. Plus there a 'MMMMazing recipe for miso caramel cookies!
Our resident food product tester gives supermarket veggie burgers a good grilling to find out which made him flip and which couldn’t take the heat
Nachdem ich mich länger mit #Fermentation und #fermentieren von "unüblichen" #Lebensmittel (n) beschäftigt habe, ist neben der #Konservierung der Geschmack #Umami und besonders die Unterstützung der #Verdauung ein Thema geworden.
Der springende Punkt ist neben netten #Mikroorganismen die Vorverdauung von Lebensmitteln, die Lebensmittel bekömmlicher machen und damit die Verdauung entlasten. Gutes Beispiel ist Sauerteig oder überhaupt Brotteig mit langer Führung.
Geil, oder?
Umami 3.1 is amazing!
> A new update with new features is here!
#EthicalTech #Umami #FreeSoftware #BryantReview
https://gardinerbryant.com/umami-3-1-is-amazing/?utm_campaign=widget&utm_source=mastodon
Our little quiz has ended, and almost all of you answered correctly: the least fermented miso is rice miso (Kome miso)!
But what is miso? #Miso (味噌) is a traditional #Japanese fermented seasoning made from soybeans, rice or barley, and salt, combined with kōji (Aspergillus oryzae). Used for over 1,000 years in Japanese cuisine, miso is a food rich in #umami , with deep, complex flavors and recognized nutritional and health benefits.
#food #JapaneseIngredients #Japanesefood
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