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  1. There is also A Field Guide to Fermentation by Arielle Johnson and Lars Williams which is basically the predecessor of Noma Guide to Fermentation and describes the topics that are nearly the same but less detailed very well.
  2. Yes you can do that. Noma does that in the book for most lactic fermented foods. Just keep enough space to cut it open and reseal it to taste/degas the bag. I've personally also done miso in a vacuum bag some time ago.
  3. THS

    Dinner 2019

    Rice pudding (Milchreis) with browned butter and some citric pearl barley. The citric taste of the A. luchuensis was definitely a nice contrast to the sweet rice pudding, but it might be better with Koji on rice than barley.
  4. I'm currently experimenting with Koji and trying some new things that are in the Noma Guide to Fermentation. I've made my first batch of pearl barley with A. luchuensis this weekend: https://forums.egullet.org/topic/157654-koji-and-garums-noma-guide-to-fermentation/?tab=comments#comment-2185370 I'm currently not sure what I want to do with this batch. If somebody has an idea I'm open to experiment.
  5. I've got the book last month and this weekend I made my first batch pearl barley Koji with A. luchuensis. I had it in the fermentation box that is described in the book (except the humidifier) for 33h at 30°C which is a little too high according to NOMA but it still worked. It had a good citric acid taste and a hint of maybe green apples after it was finished. I've bought my spores from fermentationculture they ship only to people in Europe from Austria which is quite convenient for me. In the past I bought them also directly from Japan from Kawashima. I don't know what to do with this first batch yet. I fried up some pieces with a little bit of sugar to balance the sourness and it was quite tasty. Maybe I'll ferment it witch some champagne yeast. Other ideas?
  6. THS

    Adventures in Vacuum Concentration

    Next steps are to build a circulation setup with the new aspirator and trying it with ice water. My Goal is to get under 40°C for concentrating. Next weekend I'll try a different liquid than water to see if foaming is an issue that has to be resolved.
  7. THS

    Adventures in Vacuum Concentration

    Here are some updates. I finally got something working! The new aspirator and connecting it directly to a faucet did the trick. The water temperature on my faucet is 13°C and with the created vacuum I could get water to boil at 60°C, which is quite an improvement. My vacuum gauge was most of the time fully maxed out when I tested the aspirator. Water is boiling!
  8. THS

    Adventures in Vacuum Concentration

    I have currently a cheap aspirator from Aliexpress in use. I'll try to connect it to a faucet. I found a post here that is aspirator might not be that good: http://www.sciencemadness.org/talk/viewthread.php?tid=103724#pid552556 I found another really cheap aspirator on Ebay. I bought it to test if this one is better. If both fail me, I'll buy a more expensive one from a lab supplier. Is there a noticeable difference between the metal one from Humbolt and the plastic one from Brand? For the circulation I currently use a 12v diaphragm water pump and I have a 12v solar pump lying around that I could try.
  9. THS

    Adventures in Vacuum Concentration

    After reading about vacuum concentrating I wanted to try it out. I'm currently in the process of building a setup for it on the cheap. My current setup is the following an aspirator connected to pump that circulates ice water. The aspirator is then connected to a vacuum flask on the stove. There are some issues that I cannot fully solve. First the suction of the aspirator is variable based on position and if the line back to the ice bath is under water or not. But a vacuum is definitely created. @DiggingDogFarm is there something wrong with my circulation setup? The second is that my water got way over 70°C even with an ice water bath. It might be that my stove top was at a too high temperature. I'll make a new test run next weekend to rule this out. To test my vacuum I ordered a vacuum gauge to test is my aspirator is even working as intended. I hope to get this project working because it would be nice if there was a way to make vacuum concentrations at home without spending a lot of money.
  10. THS

    Dinner 2018

    Tofu with dried shrimp and spring onions. Based on the recipe here: https://www.patreon.com/posts/20192241 I made it in a normal pan and if you want to do that I would recommend to add the sugar and soy sauce when there is still a good amount of liquid to get an even flavor distribution. It tastes definitely better with a not so salty soy sauce.
  11. THS

    Dinner 2018

    Peking sauce pork. Based on the recipe here: https://www.youtube.com/watch?v=57_RGUdgKf It's definitely one of my favorite pork dishes. I ate it with cucumber and spring onions and rice, because I hadn't the time to make spring pancakes.
  12. THS

    Dinner 2018

    My first attempt at Hakka tofu. I made it with a ground pork and beef because it was available to me, which is not original but it tasted good. The tofu is homemade.
  13. I've looked into using nylon filter for filtration as an alternative to coffee filters because nylon fabric is relatively cheap and reusable, but currently I have my clarification and filtration projects on hold, so I haven't tried it. @paulraphael How do you clean your filter and why does clarification not work with this kind of filter?
  14. @mgaretz Cherry is listed under "stone fruit" which is technically the right category. My main complaint about this book sofar is that the Table of Contents is not always useful and you have to use the index. It would be also nice to see a list of all ingredients that were recommended and with what other ingredient they were paired with. All citrus fruits taste definitely not the same but when you compare them to other ingredients they share a large quantity of the same aromatic compounds.
  15. @Honkman I recently bought The Flavor Matrix and in comparison with an excerpt of Foodpairing: Harmonie und Kontraste it has a lot more ingredients and provides more flavor combinations and simplifies most ingredients into main categories. In contrast Foodpairing: Harmonie und Kontraste provides more recipes (The Flavor Matrix only provides one per ingredient) and more in depth information based on recipes and ingredients. An excerpt of Foodpairing: Harmonie und Kontraste by the publisher is available here: http://www.fona.ch/fonashop/foodpairing-harmonie-und-kontrast-detail.html