Monthly Archives: maj 2011

20 maj

kelp crisps

kelp crisps

We were experimenting with bouillons from different seaweeds, reducing them, and then, epiphany. Why not dehydrate the bouillon?  We set it at 60 degrees overnight. …

 
By Lars
Filed under: general, seaweed
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20 maj

potato evaluation

potato evaluation

the selection The Nordic Food Lab conducted a sensory analysis of underutilized varieties of Nordic potatoes to evaluate their respective gastronomic potential and desirability. We initially received …

 
By Lars
Filed under: general
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11 maj

kombucha

kombucha

the scoby Kombucha is basically a fermented tea. It begins with a sweet tea, traditionally of a black variety, which is then transformed by the “mushroom”, …

 
By Lars
Filed under: general
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10 maj

fermentation trials

fermentation trials

This is the rig we set up to inoculate grains for the later fermentation. The polysci circulator controls the temperature (there is a lid) and …

 
By Lars
Filed under: general
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10 maj

serious ferment

serious ferment

barley plus Ferments are some of the most rewarding products to work with, whether cheese, bread, vinegars, etc. There is something particularly rewarding in nurturing, collaborating …

 
By Lars
Filed under: general
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10 maj

søl feta

søl feta

We have been collaborating with Arla on several projects, but this is probably the one we are most excited about. Just concerning søl, the good …

 
By Lars
Filed under: seaweed
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04 maj

seaweed symposium

seaweed symposium

 
By Lars
Filed under: seaweed
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