Category: technique

• TK – ROCKIE is BACK.

  

  Hi Everyone. Yes indeed – i get my Roquefort project back. I m dealing with koji so much nowadays… and that’s a mould with spores and doing its thing. Well, there are the other ‘edible’ moulds from all around – and i m curious to learn just as much of them as about koji. Let’s…

  Kat

  June 22, 2022

  art, culinary, dairyfree, fermentation, Foodporn, glutenfree, home cooking, kitchen, mould, sugarfree, technique, testkitchen, vegan, vegetarian

  blue mould, cashew, cheese, cheflife, delicious, environment, fermentation, insane, lacto, lactobacillus, mould, nut cheese, nut cheeze, roquefort, spores, test, test kitchen, vegan, vegan cheeze

• TEST KITCHEN – Chickpeese’

  

  Yes. Another try for a mouldy vegan cheeZe. But something a bit more sustainable than before. I mean I already made some delicious cashew koji cheese before – and lots of tofu experiments by growing mould on it (mao dofu) and macerating/ageing for a good while (dofuru) also curing in miso (misozuke) what did change…

  Kat

  May 21, 2022

  art, culinary, dairyfree, fermentation, Foodporn, glutenfree, home cooking, kitchen, koji, sugarfree, technique, testkitchen, vegan, vegetarian

  ageing, awamori, cashew, chickpea, chickpeese, corn whiskey, experiment, inoculation, koji, nut, nutcheese, soy, spores, testkitchen, tofu, vegan, vegancheese, veganfood

• Test Kitchen – veg’fudge?

  

  Recently i enjoyed some mind-blowing koji parsnip for dinner. It was the ‘celebration’ dinner actually after the successful dry January and elimination diet… i cooked some very simple risotto and served it with koji inoculated parsnips. I am not going to lie at this point – after a dry month i got quite drunk with…

  Kat

  February 14, 2022

  culinary, elimination diet, fermentation, food styling, Foodporn, home cooking, kitchen, koji, technique, testkitchen, vegetarian, wine

  brine, dehydrating, dinner, fermentation, Foodporn, fudge, inoculating, koji, kojifudge, parsnip, rehydrating, roasting, swede, test, test kitchen, umami, veg fudge, vegetables

• Test Kitchen – LUCHEESE’ TROUBLESHOOTING.

  

  FAILED. I announced my latest attempt to make kojeese a failure. But I still believe it’s important to share my thoughts so we all can learn and be more clever next time. Or just luckier. :) I did my fresh cheese as usual. Nothing new – i have the method written down in some of…

  Kat

  February 7, 2022

  culinary, fermentation, Foodporn, home cooking, kitchen, koji, technique, testkitchen

  ageing, aspergillus oryzae, cheeeze, cheese, cheese making, dairy, experiment, fresh cheese, koji, kojikoji spores, luchuensis, luchuensis spores, molds, moulds, nut, nut cheeeze, spores, temperature, test kitchen, testing

• Blueberries Diary – RE-BOOTING

  

  hEY! Once upon a time – i did not post any updates on my digestion. Not saying that I had no issues since – I guess I just carry on with ignorance till I really get fed up and must do something with it. Well, I reached this point before X-mas. So I phoned Sally…

  Kat

  January 22, 2022

  culinary, dairyfree, diet, elimination diet, glutenfree, home cooking, sugarfree, technique

  bloated belly, dairyfree, diet, elimination diet, glutenfree, hiit, limits, no fermentation, nutfree, nutritionist, seedfree, soyafree, stress, sugarfree, workout, yeastfree, yoga

• TEST KITCHEN – celeriac bacon?

  

  Ok. How far your brain can go? How insane I can possibly be? How many people are hanging a roasted inoculated dehydrated smoked ages celeriac bulb in their bedroom loft? Do I really want to know? As I said before a couple of times – my ‘geniusness’ will be appreciated only after my death. Or…

  Kat

  January 10, 2022

  art, culinary, dairyfree, diet, elimination diet, fermentation, food styling, Foodporn, foraging, glutenfree, infusing, kitchen, koji, sugarfree, technique, testkitchen, vegan, vegetarian

  ageing, awamori, bacon, celeriac, charcuterie, fermentation, koji, smoking, vegan, veganbacon, veganfood

• TEST KITCHEN – bread tea…

  

  Dear Diary :) – i started some weird sauces 5 months ago… by challenging myself to see what sort of surfaces I am able to grow koji on. Plus because I’m working in a bakery one thing I always have – LEFTOVER BREAD. So I was growing koji on sourdough, on brioche buns, croissants and…

  Kat

  December 25, 2021

  bakery, culinary, fermentation, Foodporn, infusing, kitchen, koji, technique, testkitchen

  ageing, amino, bread, breadsauce, brioche, complexity, consomme, croissant, growing koji, jar, koji, shio, sourdough, umami, umami tea

• Koji-collab – CANCELLED.

  

  BUT. So the collab has been cancelled – for whatever reasons. BUT. I never leave a job unfinished – so I’ve decided to cook my menu all way thru. To see what I had imagined. Mozzarella, preserved lemon and alexander Made a shio, dropped some lemon halves innit, let it mature for a week and…

  Kat

  December 21, 2021

  culinary, fermentation, food styling, Foodporn, foraging, friends, home cooking, kitchen, koji, restaurant, technique, testkitchen

  6courses, Amino tonic, Aminos, brainstorming, Christmas vibe, collaboration, Foodporn, foraging, havingfun, koji, Kojimenu, miso, Seasonal, Seasonal food, Sustainability

• TEST KITCHEN – Kojiriac’

  

  Hello THere! I’m back with another interesting bit. You all remember I grew koji on beetroot not long time ago. I did it again – just using one of my big love as a vegetable – Mr Celeriac. I wanted to try this anyway – but also as a part of my koji-cooking-off menu for…

  Kat

  December 13, 2021

  culinary, fermentation, food styling, Foodporn, foraging, glutenfree, home baking, home cooking, infusing, kitchen, koji, technique, testkitchen, vegetarian

  awamori, awamori koji, brine, brined, brown butter, celeriac, celeriac steak, dandelion, delicious food, experiment, fermentation, foraging, glaze, koji, koji menu, koji water, kombucha, salt baked, test kitchen, walnut