Tuesday, 9 April, 2013

Sandor ellix katz – inspiration by passion



If you just a little interested into fermenting vegetables, you have heard or read about sandor ellix katz.

His books “wild fermentation” and “the art of fermentation” are packed with information and his passion is addictive inspiring, the way he explains the textural changes inside a jar of kimchi or any other ferment is mouthwatering.

In his workshops, talks and lecture sandor covers everything a participant could ask for. From the simplest description that makes fermenting look easy to detailed bacteria growth.

His teaching is not stiff or dictating, everything is possible, Sandor enjoys learning just as much as the people he is teaching to.

 Art of Ferment cover-page-001

In the lecture sandor introduced the participants to the overall concepts, practices and ground rules of fermentation.


Going into detail on the subjects of


Vegetable fermentation


Latco fermentation (kimchee, sauerkraut,…)




Wild yeast


Fruit wines


Grain fermentation



Koji starter (soy, miso, amazake)


A big thank you to Sandor for being such a source of inspiration, knowledge and passion.



POSTED BY Food Lab AT GMT +8 11:35am | No Comments
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Friday, 15 February, 2013

Recipes from Mauricio Montiel – dolce nero #2

During the 3 days Workshop at 2am:lab, Montiel taught the participants how to mix their own chocolate paint and gelatin molds for  chocolate sculpturing.



White Paint

50 g              coverture 35%

50 g              cacao butter


-       melt the butter, coverture and mix

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend


Black Paint

66 g              coverture 70%

33 g              cacao butter


-       melt the butter, coverture and mix

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend


Red Paint

200 g              coverture 70%

800 g              cacao butter

     8 g              yellow coloring powder

     2 g              red coloring powder


-       melt the butter, coverture and mix

-       blend in the colors, first yellow & second red

-       mix with a blender

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend again




Gelatin Molds


1000 g                        water

  800 g                        sugar

  400 g                        glucose

  250 g                        gelatin sheets


-       warm the water with sugar and glucose

-       once sugar is dissolved, add the hydrated gelatin sheets

-       pour into molds & let set in the fridge




POSTED BY Food Lab AT GMT +8 10:00am | No Comments
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Thursday, 3 January, 2013

Recipes from Will Goldfarbs Workshop & Dinner

Alcohol bubbles on the beauty and the beast

the beauty and the beast


Product: Sucrose ester

250 grams Bourbon
250 grams Apple juice

100 grams Grand Marnier
50 grams Pernod
150 grams Pomelo juice

100 grams Lime juice

50 grams Mangosteen puree

100 grams Syrup
10g Sucrose ester (Sucro)


Bring Syrup and Sucrose ester to a boil, whisking carefully.

Add juices off heat, and then alcohols, emulsifying with a hand blender.

Strain, and reserve until needed.


Sucrose ester

Sucrose esters are obtained by esterifying sucrose with edible fatty acids from palm oil.  This enables them to be used as emulsifiers in virtually all food products.  All sucrose esters can be declared as ‘emulsifier E473’ or ‘sucrose esters’.

Sucrose esters are used in many food categories such as bakery, confectionery, cereals, dairy, ice cream and sauces.  Manufacturers have multiple reasons to work with sucrose esters, for example it can improve the production process by reducing mixing time or keeping viscosities low.  Sucrose esters are also more and more used in low fat alternatives.  In these products the mouth feel provided by fat has to be maximised, an emulsifier makes the fat globules much smaller and therefore provides good eating properties.  A bakery product will have a finer crumb structure and a softer texture, the stability of dairy or sauces will be improved, the texture of a mousse finer and ice cream a better flavour.

Although sucrose esters are categorised as emulsifiers their function is not only emulsification.  Functions such as aeration, texturisation, protein protection or starch interaction and fat or sugar crystallisation are often used.  Sucrose esters are unique in a way that they can boost other emulsifiers and improve the air bubble structure or prevent proteins from browning or keep starches from early staling.  The effect on sugar and fat crystallisation is primarily used in confections to prevent fat bloom in chocolate and to accelerate crystallisation in fine grained sugar confection.



POSTED BY Food Lab AT GMT +8 1:28pm | No Comments
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Friday, 2 December, 2011

Mauricio Montiel – dolcenero montiel

Mauricio Montiel, thank you very much!


After hosting Will Goldfarb in November at the 2am:lab, we had the pleasure having Mauricio montiel from dolcenero montiel. After more then 3 years with oriol balaguer mestre in spain, montiel decided to go back to his home country and follow his vision to change mexicos chocolate world. Not only with daring ingredients like grasshopper in his bonbons, but also with following a philosophy which is just natural to him.

Handmade, innovative, creative and tasty chocolate!

You will start to understand when you see Mauricio tempering, molding, scraping, polishing, etc. his chocolate, while listening to his favorite rock music, entering a trance just known to few.


In the 2 days hands on workshop our students got an inside on the art of chocolate. From tempering, molding, filling bonbons to designing and creating a chocolate egg sculpture.

Eager to learn / teach as much as possible in such a short time, the workshop ran from morning until evening without a break.

“You might not like me, but that is not what this is about. I am here to teach you and that I will”

And truly he did, facing his own Singaporean challenge and adapting to the high level of humidity.



To show case the possibilities of chocolate and montiels creativity we asked him to come up with a special menu.


kind of melancholic trance in which you become completely absorbed in vivid sensory details, which leads to a dawning awareness of the haunting fragility of life

Consisting of 8 courses using chocolate in balance of sweetness and savory, each course reflected an emotional state –











Following his nature the dishes were innovative, daring, creative and tasty, for example White chocolate, coriander seeds and olive oil dressing or uneasiness – duck confit in cocoa butter and vanilla, mezcal sorbet, macadamia oil powder and crispy hazelnut rice.

POSTED BY Food Lab AT GMT +8 5:50am | No Comments
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