Cooking Issues with Dave Arnold
Kevin Jeung, YYZ Chef of Research and Production The Fermentation Lab at Noma.
Apr 23, 2024
Kevin Jeung, the YYZ Chef of Research and Production at Noma's Fermentation Lab, shares fascinating insights on fermentation techniques and culinary innovation. He delves into the rich flavors of Danish rye bread and pork culinary traditions, highlighting their cultural significance. Kevin discusses the art of flavor infusion, including the use of roses and umami extraction from miso. Their exploration of foraged ingredients leads to unique products, while Kevin emphasizes safe fermentation practices and new technologies, like automated distillation, shaping the future of cooking.
01:00:08
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Quick takeaways
- Kevin Jung discusses innovative fermentation techniques at Noma, showcasing how they scale flavors for both restaurant and industrial contexts.
- The podcast highlights the role of community on Patreon, allowing listeners to engage directly and gain exclusive content and benefits.
Deep dives
Introduction to Cooking Issues and Patreon Benefits
The podcast features the host, Dave Arnold, who introduces the episode and discusses the unique format of this doubleheader. The guests include co-host Joe Hazen and Nastassia Lopez, highlighting their dynamic interactions and highlighting their backgrounds in the culinary world. They explain the Patreon platform, which allows listeners to access live recordings and special benefits, such as food discounts and priority questions. This discussion emphasizes the value of community engagement through Patreon, providing an avenue for listeners to interact directly with the hosts and guests.
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