755: Special Sauce with René Redzepi, Diep Tran, and Khushbu Shah
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
00:00
The Enzyne That Breaks Down the Fish
Enzyne breaks down fish and releases all the free ammonial acidsand makes it turn from fishy to a rich, umami potent liquid. This enzyne we can actually find in the japanese mould of koji coming from e aspergilus orise so a. That was sort of the epiphany, thinking to ourselves, well, can we then use this ensime to break down other e ingredients? And we tested it first with meats, with beef and lamb and a a chicken and duck. It turns out you can incredibly tasty reduced stock, garums from beef and so on and so forth. But the big break through for us was because we were searching
Play episode from 05:34
Transcript
