Cooking With Enzymes Ft. Kevin Jeung
Pot Luck Food Talks: Kitchen Stories From Behind the Pass · Chef Phil & Eric | Experienced Cooks & Restaurant Insiders
Audio is streamed directly from the publisher (content.rss.com) as published in their RSS feed. Play Podcasts does not host this file. Rights-holders can request removal through the copyright & takedown page.
Show Notes
🎙️ EP167 – If you cook meat, age fish, ferment, or make sauce, you’re already using enzymes. Kevin Jeung has spent years at Noma working directly with fermentation, aging, and enzymatic processes in the lab and the kitchen.
🎧 Topics Covered:
🧬 What enzymes are (in cook language)
🍍 Pineapple & papaya tenderizing… then eating your meat
🧼 Cold-water detergent = enzyme tech you already trust
🧫 Koji, shoyu, miso, garum: umami on autopilot
🍣 Aged sushi & why “freshest fish” is often a lie
🧪 Pectinase fruit juice wizardry (mandarin cheat codes)
🧷 Meat glue shame & why it’s just a tool
🎯 Go Fact Yourself: corks & copper coins for octopus (spoiler: bullshit)
📩 Follow & Support Us:
🍽️ https://linkin.bio/potluckfoodtalks/
📸 http://instagram.com/potluckfoodtalks
▶️ http://youtube.com/@potluckfoodtalks
🗞️ https://www.potluckfoodtalks.com/start/
📢 http://potluckfoodtalks.com/advertise-on-the-podcast
🔥 Enjoy