New research points to starch as an umami food, which makes good sense, as carbohydrates form a significant part of our diet. “Starch” is the taste of complex carbohydrates and this taste may be the explanation why it isn’t easy for us to avoid carbohydrates.
Read more “Did you Know that Starch can cause Umami?”
What is this weird black-looking thing? It’s fermented garlic – also called Black Garlic! It is made from fresh garlic that has been fermented for a period of time at a controlled temperature as well as a controlled humidity. If you taste them you will get a surprise. It has a sweet taste, and its consistency is chewy and jelly-like.
Read more “Our Fermented Garlic Guide”
Give us a couple of minutes to tell you why this food concept is unique. At our restaurant, we have used this technique of pulling water out of food since we started. There are so many culinary benefits for us to work with dehydration. Visual benefits – but also health benefits.
Read more “Dehydration of Food is Unique”
Pickling is a preservation method that is often used for vegetables but can also be used for other foods so that they last longer. It is an old preservation method that was used a lot in the old days before the refrigerator and freezer.
Read more “The Reason Why We Love Pickling”
Vegan caviar also known as Caviart. It is a product that tastes and looks like real caviar. It is made as a vegan or/and cheaper substitute for caviar and is used in a large number of restaurants. It is a sustainable substitute for caviar since it helps to secure the fish stocks, biodiversity, and maritime ecosystems of the future. It has an award-winning taste and is now preferred by top gourmet vegan chefs of Europe.
Read more “The Trendy & Futuristic Vegan Caviar”
Now, this is a story all about how fermentation changed our kitchen!
… And I’d like to take a minute, just sit right there! I’ll tell you how we fell in love with the fermentation process.
People with great cooking skills & who have plant-based knowledge are becoming increasingly popular. With the global increasing awareness for health & nutrition, there are now opening opportunities for people with plant-based cooking skills in the hospitality & restaurant sector. Becoming a vegan chef is an exciting career choice, but not without challenges.
Read more “How To Become A Vegan Chef”
It’s not the meat most people crave they might well be craving umami. People who start eating vegan but then fall off the green wagon sometimes blame their cravings for protein, aged cheeses, or meat. In general, when people make the shift to a plant-based diet people lack knowledge about how to bring umami into their new lifestyle.
Read more “The Plant-based Umami Heaven”