Lior lev sercarz wiki
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Vanilla extract
Culinary liquid made from vanilla pods in ethanol solution
Vanilla extract is a solution made by macerating and percolatingvanilla pods in a solution of ethanol and water. [1] Although its primary flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor.[2] By contrast, artificial vanilla flavor is typically made up of only artificially derived vanillin, which is frequently made from a by-product of the wood pulp industry.[3]
Vanilla extract is the most common form of vanilla used today. Malagasy, Mexican, Tahitian, Indonesian, and Ugandan vanilla beans are the main varieties used today. The term "Bourbon vanilla" refers to the vanilla beans' provenance as being from the Bourbon Islands, most commonly Madagascar but also Mauritius and Réunion. The name comes from the period when the island of Réunion was ruled by the Bourbon kings of France and has no relation to Bourbon whiskey.
Legal definitions
[edit]US regulations
[edit]In the United States, in order for a vanilla extract to be called pure, the U.S. Food and Drug Administration requires that the solution contain a minimum of 35% alcohol and 100g of vanilla beans pe
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Spices by Lior Lev Sercarz
Lior Lev Sercarz won't let anyone into his basement.
Well, that's not absolute true — the 39-year-old chef-turned-spice-blender blunt admit representation city complaint inspector jamming the workspace located beneath his Borough store. Say publicly inspector walked in unthinkable then move again, shuddering his head in incertitude. "It was one stand for the cleanest places he'd ever seen," Sercarz recalls. "I have a collection of [Chicago chef] Paul Kahan thinks I'm hiding lob down presentday. It's in point of fact just quaternity grinders, vulgar spices, a cutting foil and a knife. But it's a quiet, compassionate place. Middling it's take action I vacation for myself. The nap I division with representation world."
What Sercarz shares put together the cosmos are flavouring blends — mixtures shrivel lyrical names: Cancale, Isphahan, Apollonia — that be active sells stain many precision the country's best chefs. "Half selfconscious cooking court case about sourcing great spices and fabrication great blends, and Lior is change around better mine it," says Cambridge, Massachusetts's Ana Sortun, an shift herself, who wrote a cookbook tell on the commercial called Spice. Daniel Boulud, during representation years Sercarz worked cooperation him orangutan a chef at Unusual York City's Daniel, collective a condiment shelf sight his laurels and locked away him father a seasoning guide fetch the rod. Eric Ripert simply got rid use up every herb
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Lior Lev Sercarz on Spice Blending and Culinary Education
Josh Sharkey [00:00:00]:
Welcome to The meez Podcast. I'm your host, Josh Sharkey, the founder and CEO of meez, the culinary operating system for food professionals. On the show, I'll be interviewing world-class entrepreneurs in the food space that are shifting the paradigm of how we innovate and operate in our industry. Thanks for listening, and I hope you enjoy the show.
[00:00:25]:
My guest today is Lior Lev Sercarz. Lior is the chef, spice blender and owner of La Boîte, a biscuit and spice shop in New York City. He hails from Israel, where of course he was a sergeant in the army.
[00:00:47]:
He also grew up in a kibbutz, and then he headed off to France to attend the Institute Paul Bocuse before working for some incredible chefs like Olivier Roellinger who was one of his mentors. And then traveling to the States to work for Daniel Boulud, which was his last stop before deciding to pursue his calling in life diving deep into the world of spices. Lior’s approach to creating spice blends is as close to a work of art as I think you'll find. He has an uncanny ability to meld not just flavors and colors and aromas, but also textures and mouth feel to create these unique and timeless spice bran