Hello and welcome to the menu Monocle Radio's food and drink program.
I'm your host, Chiara Rimella.
On this week's episode,
we're taking things slow and delving into the effect that time has on some of our favorite dishes and ingredients.
Coming up, we sit down with the head of fermentation at Zero Waste restaurants Silo in London.
And you're basically harvesting those enzymes
that the koji is secreting to then allow you to transform miso and soy sauce,
basically the very difficult to digest soybeans.
Also on the program, we leave things to simmer as we explore the timeless appeal of soup.
Plus our in house wine expert picks her well aged wine of the month.
All that here on the menu on Monocor radio.
When we cook,
we are used to thinking about the physical ingredients that we need to put on the shopping list or the flavour profiles
that we need to combine in a dish.
But one of the most important factors in making food taste good is actually something rather time.
From slow cooking to aging, pickling to simmering,
oftentimes leaving the produce to do its own thing results in the deepest and richest flavours.
Fermentation is a process that you absolutely shouldn't rush.
Ryan Walker knows this very well.
As the head of fermentation for Zero Waste restaurant Silo in London,