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On FoodCraftLab I explore food science to see how far I can push the envelope of food. Let’s go foodcrafting! -Mattie

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The Science of Taste: How to Improve Your Tasting Ability

Main Removals

"Thank you for sharing your tips. You are just amazing chef. https://removalserviceshampshire.co.uk/"

The Science of Taste: How to Improve Your Tasting Ability

"Thanks for such a clear and concise breakdown of how we taste! "

How to Make Tempeh

N/A

John

"Instant Pots are pretty popular these days. They have a Jiu Niang setting as a sub setting of the yogurt function (press "Yogurt" then "adjust" twice so the display reads "24:00", then adjust the time upwards or downwards as needed. I use 16 hours). That holds a perfect and consistent 32-33c. I use that setting to incubate rice and barley koji as well. Put the steamer rack in the bottom and add a ¼" of water for moisture, with a clean folded towel under the tempeh. Once thermogenesis begins after about 16 hours, I take it out and wrap it in a clean towel, it keeps itself warm and finishes about 6 hours later. ."

How to make a fermentation airlock for your Ball jar, jug or bucket

Anthony

"I love this idea - it's a very neat solution. Just wondering if if matters if the grommet isn't food grade? It'll not bio-degrade over time and contaminate or anything?"