Proper fermentation is key to achieving restaurant-quality dosa batter. Use a 3:1 rice-to-dal ratio, grind to a slightly coarse consistency, maintain warm conditions (28–32°C), add salt moderately, ...
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Take fish, salt in vats, leave in sun for months: Why ancient Romans loved fermented fish sauces like garum
If you slipped back through time to taste a dish from the Roman Empire, you'd likely be sampling some fermented fish sauce. Subscribe to our newsletter for the latest sci-tech news updates. Surviving ...
This fermented staple deepens the flavor of noodles, stews, marinades, and much more. What is fish sauce, and why does it merit consideration, experimentation, or even full-on immersion? A staple in ...
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