With that background out of the way, we arrive at the subject of this post: 3 hour garrums. Some finished mushroom garrum I made a few days ago The higher temperature also serves to increase the activity of the protease enzymes, which allows this style of garrum These garrums have lower salt percentages (12%), but have to be incubated at high temperatures (60C) to keep them safe. In the Noma book, Zilber and Redzepi trade the protease enzymes found in sea creatures for the protease enzymes produced Just about anything with protein can be made into a delicious and unique garrum. Instead of just using fish, the Noma book suggests making garrums out of bee pollen, yeast, beef, chicken wings and Took garrums in a completely new direction. Traditional garrums can take 12 months or more to fully mature. These garrums use very high salt percentages (18-20%) which allowed them to safely ferment in the hot sun. What they were using were the natural enzymes found in the digestive tracts of fish to break down their own proteins. Glutamates are interpreted by the tongue as being delicious, because they tend to indicate the presence of proteinsĪncient civilizations didn’t know what an enzyme was or how to purify them. Traditional garrum gets its delicious savory flavor from the breakdown of proteins in fish (and other seafood) into Similar to today’s mass produced fish sauce, it was salty and fishy, while being very rich in umami. Garrum is the name of the fermented fish sauce that was produced in ancient Greece, Rome and Carthage (to name a few).
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