Leer je eigen groente charcuterie maken van foodwriter en fermentatie-expert Meneer Wateetons – auteur van Over Rot. In deze workshop gaan we geen vleesvervangers maken, geen groenteburgers of pulled jackfruit. We gaan ook geen vlees namaken. We maken niet nep, we maken nieuw. Met dezelfde klassieke technieken waarmee vleeswaren zo lekker gemaakt worden – zouten, drogen, rijpen, fermenteren en roken – creëren we diezelfde diepe, complexe en bevredigende smaaksensatie in groente. Hoe? Dat leert fermentatie expert Meneer Wateetons je in deze workshop.
Hier kun je de powerpoint downloaden: groente_charcuterie
Course Content
Introductie
Workshop groentecharcuterie maken 1 – wat ga je leren
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Workshop groentecharcuterie maken 2 – wie ben ik
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Lessen
Workshop groentecharcuterie maken 3 – TLDR
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Workshop groentecharcuterie maken 4 – wat maakt vleescharcuterie aantrekkelijk
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Workshop groentecharcuterie maken 5 – zout
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Workshop groentecharcuterie maken 6 – rijping
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Workshop groentecharcuterie maken 7 – rijping met koji
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Workshop groentecharcuterie maken 8 – bite
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Workshop groentecharcuterie maken 9 – samenvattend
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Workshop groentecharcuterie maken 10 – demo – schillen en stomen
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Workshop groentecharcuterie maken 11 – demo – zouten
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Workshop groentecharcuterie maken 12 – koud roken
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Workshop groentecharcuterie maken 13 – beschimmelen met koji
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Workshop groentecharcuterie maken 14 – drogen en rijpen
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Workshop groentecharcuterie maken 15 – aansnijden en proeven
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Extra
Workshop groentecharcuterie maken 16 – meer leren
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Quiz cursus groente charcuterie maken
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