Sublime

The delayed-fermentation technique, revealed to me by Gosselin, and intuited by many others without knowing why, is all about how enzymes affect fermentation and release flavor. At culinary schools, we teach a fundamental principle: flavor rules. But to release flavors, remember enzymes.

“É por isso que os ácidos são tão importantes na fermentação sourdough! Eles fazem com que fiquemos com água na boca, de modo que as enzimas presentes na saliva comecem a digerir os amidos. É assim que podemos distinguir um pão bom de um ruim: faça uma bolinha de pão e coloque-a na boca. O que acontece? Sua boca fica seca, como se quisesse um gole

Whatever our innate dispositions, our experience with food can override them.

even though molten cheese adhered like napalm to the roof of my mouth and I was never sure if I was dislodging mozzarella from behind my braces or a small piece of my own seared flesh.

F. Dick makes a good one for about twenty-five bucks.

real knowledge is taste. What you taste, you know.

healthy normals