Search words & phrases
ferment
US / fɚˈmɛnt/
・UK /'fɜ:ment/
B2TOEIC
v.i.Intransitive VerbTo go through a chemical change to make alcohol
You can ferment fruit to make wine
Video subtitles
Where Will The Space Station Splash Down? | March 15, 2022
- Of course, they've probably been climbing for a "oooh" long time; they "ferment" to do more while they were there.
Of course, they've probably been climbing for a "oooh" long time; they "ferment" to do more while they were there.
- They ferment to do more while they were there.
They ferment to do more while they were there.
Japanese Pantry Items Explained
- It's a little bit like a soy sauce But it is used for adding flavoring to different side dishes or for working with the dashi So if you want to have udon or dipping sauces hot pots, right when you're doing the shabu shabu meat They all have like a teaspoon or a tablespoon of soy sauce in them So it's used more as part of a sauce ingredient rather than the sauce itself Even the soy sauce you use for dipping your sashimi or your sushi in can be a different type Now be aware that not all soy sauce is made the same Think of it like salad dressing You can get yourself an Italian salad dressing and you might have one that you like more than another one Because maybe it's sweeter or maybe it has a more vinegary taste to it Or maybe it has some kind of herb in it that you really like Soy sauce is also made in many different ways resulting in different types of subtleties and saltiness Some are better for eggs Some are better for making a soup with so make sure you try more than one brand if you can And if you come to japan, this is your chance you guys To put this in your luggage There are cheaper soy sauces Like this one is a lot cheaper But it doesn't have like the depth that something like this kind of a soy sauce would have this soy sauce is made in the Traditional way and how the heck is soy sauce made so first you've got the soybeans They are steamed and then they take wheat and the wheat is roasted and then it's crushed Then you've got koji koji is the bacteria that they use to ferment it So if you make any kind of bread or if you make any kind of yogurt, you usually have a bacteria starter So they take the steamed soybeans.
It's a little bit like a soy sauce But it is used for adding flavoring to different side dishes or for working with the dashi So if you want to have udon or dipping sauces hot pots, right when you're doing the shabu shabu meat They all have like a teaspoon or a tablespoon of soy sauce in them So it's used more as part of a sauce ingredient rather than the sauce itself Even the soy sauce you use for dipping your sashimi or your sushi in can be a different type Now be aware that not all soy sauce is made the same Think of it like salad dressing You can get yourself an Italian salad dressing and you might have one that you like more than another one Because maybe it's sweeter or maybe it has a more vinegary taste to it Or maybe it has some kind of herb in it that you really like Soy sauce is also made in many different ways resulting in different types of subtleties and saltiness Some are better for eggs Some are better for making a soup with so make sure you try more than one brand if you can And if you come to japan, this is your chance you guys To put this in your luggage There are cheaper soy sauces Like this one is a lot cheaper But it doesn't have like the depth that something like this kind of a soy sauce would have this soy sauce is made in the Traditional way and how the heck is soy sauce made so first you've got the soybeans They are steamed and then they take wheat and the wheat is roasted and then it's crushed Then you've got koji koji is the bacteria that they use to ferment it So if you make any kind of bread or if you make any kind of yogurt, you usually have a bacteria starter So they take the steamed soybeans.
- They might have different soybeans They use different wheat they use some soy sauces ferment for years.
They might have different soybeans They use different wheat they use some soy sauces ferment for years.
How the World’s Stinkiest Fish Really Tastes
- There's a big issue because every year the salt trees, they can only produce a tenth of the amount that they usually do ferment.
There's a big issue because every year the salt trees, they can only produce a tenth of the amount that they usually do ferment.
Behind the Scenes at NYC's Busiest Bakery — The Experts
- So this is our pre-ferment.
So this is our pre-ferment.
- Every bakery gets offcuts, which is these, and we save them and age them, and that's what we use as a pre-ferment in our croissant dough.
Every bakery gets offcuts, which is these, and we save them and age them, and that's what we use as a pre-ferment in our croissant dough.
Exploring Craft Beer & Sake in Central Japan
- The ingredients are combined and left to ferment.
The ingredients are combined and left to ferment.
Sushi (Japanese Culture)
- Instead of packing fish in rice and leaving it to ferment, which could take many months, he began selling a dish consisting of fresh fish on top of a hand-pressed ball of rice.
Instead of packing fish in rice and leaving it to ferment, which could take many months, he began selling a dish consisting of fresh fish on top of a hand-pressed ball of rice.
The Apprentice UK S09E01
- - I'm surprised you've even turned up. - ..frustrations ferment...
- I'm surprised you've even turned up. - ..frustrations ferment...
台灣旅行 (15 TOP TAIPEI STREET FOODS | TAIWAN FOOD GUIDE)
- a stronger flavour. A lot of them use the...brine. So they ferment it for a really short time.
a stronger flavour. A lot of them use the...brine. So they ferment it for a really short time.
- So they ferment it for a really short time, so it doesn't have that strong
So they ferment it for a really short time, so it doesn't have that strong
J-Town - Toronto's Japanese Mall + Curry with Miki
- This is really important for if you want to make ramen, and you want to ferment your bamboo shoots.
This is really important for if you want to make ramen, and you want to ferment your bamboo shoots.