While fermented foods are enjoying unprecedented popularity right now, as a category they are not new. We’ve had many of them forever - bread, beer, chocolate, cheeses…they’re all the result of fermentation processes. But today’s funky, earthy, krauts misos and kimchis are (literally) another animal, and open up a new world of flavor innovation and exploration.
The appeal and opportunity is there, so for chefs the question becomes, “What can we do in-house? Is it scalable? Who can I work with that already has a process?”
At a recent Aussie Meat Academy session, Chefs Adam Moore and Tristan Acevedo of Flashpoint Culinary Innovation presented some ideas for "fauxmentation" — taking something that’s already fermented, and using it as a base/solvent to make something unique and build flavor. While some operations and chefs might be primed to take on in-house fermentation projects, for many this speed scratch approach makes more sense…and is an easier sell to the local health-department inspector.
“Fermented products, especially the savory ones, have so much umami and amino acids,” says Chef Tristan. “It’s a natural bridge to the inherent savoriness of red meats. Brush shiitake aminos onto a steak, and you broaden that flavor and depth.”
In a room full of talented Marriott chefs, we could see the gears turning. Connecting fermentation with upcycling and sustainability is a natural go-to, as well. “Say you get ramps or another short-season produce item. When they start to go, pickle them and blend them into whatever mustards you have in the pantry,” adds Chef Tristan. “Amino acids are delicious!”
If you’d like to have an Aussie Meat Academy session for your operation, drop us a line! We’re a free resource for those using Aussie meats in high-volume foodservice, and would love to ideate with you. Cheers!