Release date: 2016-04-20
Recently, diners have had a gourmet experience at the Harvey-Knicks department store in Manchester, USA. The food they consume is full of bacteria, fungi and mold. This food experience seems to be a public health risk event, but In fact, the organizers deliberately designed five dishes to reveal how microbes are an integral part of our daily diet.
In general, the reputation of microbes is not good. Everyone thinks that microbes can cause human diseases and food corruption. A large part of the earth's microorganisms are harmless to our body. In fact, these microorganisms are quite useful. It can produce alcohol, acids and other special molecules that increase the nutritional value, taste and aroma of food.
Of course, microbes can also be used as part of our diet. We would like to think of the daily essential diets such as bread, cheese and wine. The diversity of microbes in the body cells is far more complicated than we think. Food Microorganisms is a research discipline and research field that describes the potential of microbes to create the spices and dishes that people need in their daily lives.
In Manchester's culinary experience, we should first realize the importance of microbes in food. For example, yeast bread is the basis of the delicious Welsh Rarebit canapes; bread is usually produced with the help of Saccharomyces cerevisiae. Saccharomyces cerevisiae is usually dormant until it is activated by hot water in the dough. In the dough, the yeast begins to feed on the sugar in the flour, releasing carbon dioxide to promote the production of bread. At the same time, yeast also participates in many spices. During the production process, alcohol can also be produced in beer and liquor. The yeast bread dough fermentation process is very slow, because the dough will utilize the naturally occurring lactic acid bacteria and wild yeast in the grain, instead of using baker's yeast, which will help the body break down gluten by stimulating the body by producing lactic acid.
The first dish of this culinary experience is a plate of Parma ham, accompanied by apples and kimchi; the sour taste of the dish comes from lactic acid, which is produced by the fermentation of lactic acid bacteria in the cabbage, which can also be produced. A variety of vitamins, including vitamin C, which is why long-distance sailors often carry kimchi, because it can help sailors to suppress the occurrence of scurvy.
The next dish is a fried goat's cheese salad with smoked tofu. The cheese is usually produced by lactic acid bacteria and streptococci by fermenting the sugar in the milk to lactic acid. The production of lactic acid lowers the pH and inhibits other microorganisms. The protein that grows and survives and solidifies milk, promotes the formation of solid cheese; the special blue color and taste of Roquefort cheese comes from Penicillium bisporus, which is also an important strain for penicillin production. Mold is a kind of A filamentous fungus that produces a variety of spores that continue to multiply and spread.
The main event is a boletus risotto cooked with truffles and beer buns. Like mushrooms, truffles are also a fungal fruiting body that can form a symbiotic relationship with the roots, which means blocks. Bacteria can help plants get water and minerals from the soil to exchange for sugar nutrients. The flavor of this dish is derived from the bacteria itself and the molecules produced by many microorganisms.
What dessert do you want?
Desserts include pears poached in sauternes, which are very rare because they are made from moldy grapes. After traditional fermentation, the sugar concentration of the grapes reaches a certain level; The flavor of the dessert is very fascinating, so the fermented mold is called "Noble Rot" (Noble Rot), its scientific name is Botrytis cinerea, which is also directly related to Penicillium. It produces an odorous compound, phenylacetaldehyde, which is also very common in buckwheat and butter chocolate.
Finally, we ended this culinary experience with chocolate tart with framboise beer sauce. Chocolate and coffee are actually “seedsâ€, which undergo a fermentation process that usually breaks up during the fermentation process. Covering the mucous outer membrane on the seed, producing a very tasty and important compound; a range of bacteria
Yeast and mold can be used to ferment aromatic compounds, which are the aromas and tastes that we enjoy.
Although many food fermentation processes have been known for many years, the big chefs in the experimental restaurants are still using a variety of microbes to create foods with new flavors, such as the Noma Hotel in Copenhagen; with the development of society and With the deepening of research, more and more professional groups and microbiologists engaged in fermentation research have begun to create new sour tastes to help cook the most delicious dishes, so when we are looking for special food ingredients, we should probably consider Some of the oldest forms of life on earth.
Source: Bio Valley
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