Microbes, Miso, and Olives

David Chang (Momofuku)
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Public Lecture 13 (2012)
How can we create truly original fermented foods?
David Chang, together with Dan and Veronica, talk about some recent experiments in the Momofuku test kitchen that use olives.


Overview of this Week's Science

Cooking with olive oil (on high heat) is stupid

High heat destroys many of the delicate molecules that contribute to the desirable flavor of olive oil. Use a cheap oil with a high smoke point for frying, then finish with nice olive oil or olive juice.

Failure: Fermented olive oil is not delicious

Much of the flavor molecules in olives are water soluble, so they are found in the juice, not the oil.

Equation of the Week

Coming soon...

Beyond the Lecture

Coming soon...