Inside The Test Kitchen: Fermenting Hot Sauce with R&D Chef Bert
The natural evolution of flavors and stability of the ingredients, coming up in the intense culinary side of things, the science wasn’t really explained too much or understood, and that bothered me. I’d go home and research the how and why, fermentation was a big part of that. Food fermentation is a beautiful example of transformation and it’s not only a food enhancement, it’s a timeless means of preservation and to me that is truly remarkable.
