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  • 001 Original Grasshopper Garum

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    Marina Castañeda Matos
    43 views2 pages
    This document provides a recipe for an original grasshopper garum. The recipe calls for blending 400g of grasshoppers and 600g of wax moth larvae, then mixing with 225g of barley koji, 300g of water, and 240g of salt. The mixture is then fermented for at least 10 weeks at 40°C, after which the garum separates and can be decanted from the bottom of the container. The remaining paste is also considered excellent and should be strained.

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    This document provides a recipe for an original grasshopper garum. The recipe calls for blending 400g of grasshoppers and 600g of wax moth larvae, then mixing with 225g of barley koji, 300g of water, and 240g of salt. The mixture is then fermented for at least 10 weeks at 40°C, after which the garum separates and can be decanted from the bottom of the container. The remaining paste is also considered excellent and should be strained.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    43 views2 pages

    001 Original Grasshopper Garum

    Uploaded by

    Marina Castañeda Matos
    This document provides a recipe for an original grasshopper garum. The recipe calls for blending 400g of grasshoppers and 600g of wax moth larvae, then mixing with 225g of barley koji, 300g of water, and 240g of salt. The mixture is then fermented for at least 10 weeks at 40°C, after which the garum separates and can be decanted from the bottom of the container. The remaining paste is also considered excellent and should be strained.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
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    Original Grasshopper Garum

    Nordic Food Lab by www.nordicfoodlab.org is licensed under a Creative Commons Attribution-ShareAlike 4.0
    International License.
    Background
    The first insect garum recipe.

    Ingredients
    400 g whole grasshoppers (Locusta migratoria)
    600 g wax moth larvae (Galleria mellonella)
    225 g pearled barley koji
    300 g filtered water
    240 g salt

    Method
    Blend insects until broken up but not smooth and keep in a container. Mix insect purée, barley koji, water and salt
    together. Place in a non-reactive container with cling film directly covering the surface. Place container in a 40˚C
    incubator or suitable area, and allow at least 10 weeks to ferment. The garum will separate and remain on the
    bottom of the vessel, and should be decanted/siphoned with an appropriate pipette/tube. The paste is also
    excellent, and should be passed through a fine sauce net.

    Nordic Food Lab by www.nordicfoodlab.org is licensed under a Creative Commons Attribution-ShareAlike 4.0
    International License.

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