Author: Lars

05 apr

seaweeds for umami flavor in the new nordic cuisine

seaweeds for umami flavor in the new nordic cuisine

This is a copy of the Nordic Food Lab’s first scientific article, accepted in the fantastic publication, Flavour Journal (flavourjournal.com)  Take a look at the …

 
By Lars
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10 feb

our kind of cake

our kind of cake

To be utterly honest, this is something that we should have done long ago. It borders on embarrassing in retrospect. I am sure that the …

 
By Lars
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24 jan

Michael Bom Frost

Michael Bom Frost

A new face stirring the pots and rocking the boat. Nordic Food Lab increases the crew on the houseboat with Michael Bom Frøst as director. Michael has …

 
By Lars
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13 dec

home made

home made

It’s that time of the year when the wish list begins to expand, and we wistfully flip through our lab supply catalog. Like most people, we …

 
By Lars
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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
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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
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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
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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
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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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