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)
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🔥 Enjoy
More from Pot Luck Food Talks: Kitchen Stories From Behind the Pass
🎙️ EP208 — Leaving the line isn't starting over: the years you spent cooking are your unfair advantage everywhere else.
🎙️ EP207 — The better you are at keeping a broken kitchen running, the less reason anyone has to fix it.
🎙️ EP206 — It shouldn't be two teams: the kitchen and the floor win or lose the same service together.
🎙️ EP205 — Better restaurants often pay less, and nobody teaches cooks about finances: why are so many of us struggling to make good money?
🎙️ EP204 — Low pay, long hours, starting at the bottom: are kitchens only built for cooks who start young, or is there an advantage to starting at 30, 40 or 50?