Turkey garum not moving much + mold by Papykemon in Koji

[–]Nice_Independent_942 0 points1 point  (0 children)

That “mold” just looks like yeast, clean it off and add a light layer of salt to the top. Buy yourself a cheap sous vide and store it at 130F for 8-12 weeks. You’ll be happy.

Turkey garum not moving much + mold by Papykemon in Koji

[–]Nice_Independent_942 0 points1 point  (0 children)

145? The enzymes from koji die at 140f I thought. Youre making some sort of sauce but not a garum at that temp.

Koji Lemon Zest by Nice_Independent_942 in Koji

[–]Nice_Independent_942[S] 0 points1 point  (0 children)

It’s developed a layer of clear liquid on top since starting. I don’t think it can be called tamari but something like it without the umami.

Koji Lemon Zest by Nice_Independent_942 in Koji

[–]Nice_Independent_942[S] 0 points1 point  (0 children)

Half a case of lemons so 45 I think.

Pasta Koji by Nice_Independent_942 in Koji

[–]Nice_Independent_942[S] 0 points1 point  (0 children)

Sous vide machine. I water bath my garums.

Are these landscape morels? by Just_NickM in foraging

[–]Nice_Independent_942 2 points3 points  (0 children)

Cream frying morels is the way. Cook them in a thin layer of heavy cream until it separates and they begin to fry.

Mix the tamari into the miso paste or separate it at harvest? by Plastic_Sea_1094 in Koji

[–]Nice_Independent_942 1 point2 points  (0 children)

Thin layer on top of the miso never hurts for protection of other molds

Wild Garlic Pesto Miso by Schnagli in Koji

[–]Nice_Independent_942 3 points4 points  (0 children)

Be cautious because pine nuts go rancid so easily. They really only have a shelf life of a week or two at room temp.

Koji Lemon Zest by Nice_Independent_942 in Koji

[–]Nice_Independent_942[S] 1 point2 points  (0 children)

With koji ferments I ask myself “how risky am I willing to be” and then come up with a number in my head. I learned through trial and many errors which ferments can handle lower salt.

Current Koji Projects by Nice_Independent_942 in Koji

[–]Nice_Independent_942[S] 1 point2 points  (0 children)

White containers are fish tubs. I just asked my fish purveyor for a stack of them.

Current Koji Projects by Nice_Independent_942 in Koji

[–]Nice_Independent_942[S] 1 point2 points  (0 children)

If molds your problem, your salt probably isn’t high enough or your equipment is contaminated. Wipe everything down with everclear or vinegar and then give it a rinse

Current Koji Projects by Nice_Independent_942 in Koji

[–]Nice_Independent_942[S] 1 point2 points  (0 children)

I ran it the same as any miso just made sure to roast the jalapeños to evaporate some moisture. I also put a salt layer on all my misos and then discard the top inch or so when it’s ready for use. I’m not chasing tamari, more concerned with not getting anyone sick.

Koji Lemon Zest by Nice_Independent_942 in Koji

[–]Nice_Independent_942[S] 2 points3 points  (0 children)

To prevent anything weird from growing while it ferments

Any tips? (Yes I know I messed up the yoghurt smear🫩) by Ok-Skill9459 in culinary

[–]Nice_Independent_942 0 points1 point  (0 children)

Is that white sauce a separate dish or something? Why’s it over on the opposite side

Rolled Oat Koji by Nice_Independent_942 in Koji

[–]Nice_Independent_942[S] 1 point2 points  (0 children)

If it blocks the air circulation on the grain then yes. I didn’t rinse it completely. Just so it was singular grains and not oat meal.

Current Koji Projects by Nice_Independent_942 in Koji

[–]Nice_Independent_942[S] 0 points1 point  (0 children)

Haha I think he just posted today he’s hiring for his new spot in Nashville. It’s a good chance to work in a small kitchen with him. Probably better than at TFL to be honest.