Fermentation Control: How Cooks Turned Chaos Into a Symphony of Textures and Flavors

🎙️ 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