See Ilya Kokorowski preparing extraordinary things to those who came to our first meeting of the project Modern Mondays.

In addition, its menu for Molto Buono is a great example of how you can create interesting dishes without using any fashionable domestic specialties or Western delicacies (which still can not be bought because of sanctions)

We are pleased to publish his article on the fermentation of products and the results of research, once again emphasizing the thesis that a good chef should have not only practical knowledge, but also have a broad theoretical base

Fermentation…

This topic is so extensive that it is not possible to describe everything in one article.

So this is more of a small report, an introduction to the possibilities than a detailed guide to action.

For starters couple of of the dry definitions. Without them, unfortunately, in any way.

Fermentation is a process of anaerobic (taking place in an oxygen-free environment) splitting of organic substances that occurs under the influence of microorganisms or isolated enzymes.

Fermentation-a biochemical processing of raw materials under the influence of its own substrate enzymes.

Both processes occur in an oxygen-free environment and are metabolic processes.

There is one essential difference — at fermentation third-party cultures and strains of bacteria can be used. As a rule - yeast and enzymes obtained by the reaction. While fermentation uses natural yeast and other cultures of the substrate contained therein.

Thus, fermentation is a narrower concept.

To what do we owe the fermentation?

Alcoholic fermentation-strain-yeast

process-glucose is broken down to ethanol and carbon dioxide.

product, bread and its derivatives, all the derivatives of beer,

viniculture.

Lactic acid fermentation of a strain of Lactobacillus acidophilus, Lactobacillus bulgaricus.

process-conversion of lactose into lactic acid

product - all derivatives of fermented milk products.

Acetic fermentation-strain-Acelobacter, about 10 main varieties.

The process-the breakdown of glucose into ethanol, carbon dioxide.

Oxidation of ethanol to acetic acid.

Product - derived vinegars, symbiotic culture-

Kombucha.

Oil fermentation-strain-Clostridium.

Process - the result of the activity of bacteria is

rancidity of fats

product-Bacteria of the genus Clostridium produce the strongest of the known poisons — botulinum toxin

one type of bacteria is the causative agent of botulism.

Fermentation products are different, some of them have firmly taken their place in the kitchens of the world, becoming the basis for many recipes, others are dangerous toxins.

That is why any product that has passed fermentation, must be analyzed in laboratories.

Often, advanced restaurants have a full-time microbiologist to monitor the original product.

There is another way.

We can change the product-its taste, color, aroma, without the help of strains of bacteria.

Enzymatic oxidation is a process that occurs under the influence of oxygen. In relation to fruit — is the oxidation of iron-containing compounds, as well as melanin, formed by the enzymatic oxidation of tyrosine and pyrocatechin.

We observe enzymatic oxidation when we see a change in the cut of Apple, quince, banana, potato and many other products to a greater or lesser extent.

This requires only the presence of oxygen, time and temperature.

Here are some of my research:

Garlic-enzymatic oxidation

In the process, the garlic completely changed the structure, changed the color, flavor more subtle, devoid of sharp notes. For fermentation, I used a warm environment with the possibility of air access. The presence of oxygen, as you have already understood the basic requirement.

For the garlic itself, there are several ways of fermentation.

1. it is a long fermentation in a hot controlled environment. For this, a hot box for storing dry products is suitable. The temperature is about 30 g. C. time-6 weeks. This method is long and the result is not always the same. It is very important to maintain moisture around the garlic, so fermentation takes place in an individual box with air access.

2. fermentation using the fermentation of Korean cars. It can be ordered online. But the result is worth it. Fermentation time is reduced to 3 days. The temperature is higher, but the final result is not affected.

Mini banana-enzymatic oxidation.

Banana oxidation is very variable, it is only necessary to observe the set temperature. The more time passes fermentation, the more homogeneous and dry it becomes. The color varies from terracotta to black. The aroma changes to more subtle.

This type of fermentation is safer and has great potential. A lot of experiments and new components, you are limited only by your own patience, because the process is usually long. In addition, it is a sure way to achieve the notorious minds.

With patience tight, I always tempted to see the result, as for bananas, not infrequently the end of fermentation, they do not wait ,)

Next in line :

Symbiotic structure of "Kombucha". the phenomenon is simply unique. And probably the most obvious representative of the symbiosis of Acelobacter and yeast.

It deserves a separate topic, so until the next report.