I will try
to produce Chou croute at home. This delicious food is produced from white
cabbage through the process of fermentation. This process is based on transformation
of row food to the final product, with the intervention of microorganisms like bacteria,
yeast or molds. The microorganisms are transforming the proteins by which compose the vegetable through the
enzymatic procedure. And that happens with the aid of time
or heat changing the flavor of the vegetable. All that processes is known from
the ancient times and only the last century the humanity realized the underlying-scientific
bases. I will try to give some explanations of the most important issues and their
definitions. Like Fermentation, denaturing proteins and the role of microbes
enzymes. I hope to get a delicious
result.
MOTIVATION
I came to the decision to prepare the Chou croute because I found interesting the
fermentation procedure of vegetables and
the Sauerkraut making. But also for
personal reasons.
As Pr. McGee writes ''Fermentation is the process
of management by microbes to transform a row plant into foods that resist
spoilage.''. It is magic. I think that the making a sauerkraut from fresh
cabbage will give me the opportunity to understand how fermentation proceeds in
this particular recipe.
I followed the lecture of Pr. Lander from MIT (edx, THE SECRET OF LIFE) and I was fascinated from the miracle of Life in general. Based on proteins and a enzymes. The enzymes are proteins with a special function, though they catalyze -spead up- through lowering the activation energy of a chemical reaction. I admired the efforts of the scientists to explain Life through the DNA understanding.
I followed the lecture of Pr. Lander from MIT (edx, THE SECRET OF LIFE) and I was fascinated from the miracle of Life in general. Based on proteins and a enzymes. The enzymes are proteins with a special function, though they catalyze -spead up- through lowering the activation energy of a chemical reaction. I admired the efforts of the scientists to explain Life through the DNA understanding.
Microbes, yeast and molds are the archaic ancestors of Homo sapient. They live with us, in us and play a crucial role on our existence and the existence of any living organism, like vegetables.
On the other hand
Sauerkraut is delicious, especially for me that I discovered the taste many
years ago as student in Vienna.
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