Hello Low Food Labs
The Low Food Labs are culinary experiments that bring chefs, craftsmen, scientists and students together. You can read the publications of the first four Low Food Labs: Okara, Grains, Water Lentils and Broth.
Low Food Lab: Grains
With guidance of artisan baker Alice den Boer of Amarant bakery, our laborants have been experimenting and working with ancient grains like emmer, einkorn and spelt. Besides learning and exchanging between different professions, together we have developed a new set of recipes. Some of the results are already tangible: a lovely bread and a non- alcoholic aperitif made with red grains served at Restaurant Wils. With the insights from this Low Food Lab we aim to inspire you! - the (home)bakers, the fermentation enthusiasts, the foodies, the brewers and the (pastry)chefs.
The participants: Alice den Boer of Amarant Bakery and Het Graanschap, Sasker Scheerder of Manenwolfs Foodlab, Alysha Aggarwal of Broodbakkerij Ex, Karel Goudsblom of Bakkerij MAMA, Maxim Rolvink of Restaurant Wils, Tjalling Landman of Brouwerij 't IJ, Elin de Jong of Ulmus Bakkerij, Frank van Eerd of De Bisschopsmolen and Ynze van Hoek of De Misosoof.
Check out the results of Low Food Lab: Grains.
Low Food Lab: Okara
Okara is the leftover pulp from soybeans after they are filtered to make soy products. In Japan okara is seen as a nutritious and valuable product, but in The Netherlands we mostly treat it as waste. That’s where this Low Food Lab comes in: how can we safely use okara in our diets and what culinary properties does it have?
For this Lab we worked with the first all-Dutch soy milk producer De Nieuwe Melkboer, researchers Sasker Scheerder and Steevy-Jo Schipper (Manenwolfs Foodlab), Lotte Smelik (Das Brot) and Gilbert Kolff (Fond). The team experimented with ways to use okara in products like falafel, bread, pastries and many more.
Low Food Lab: Water Lentils
Water lentils are mostly known as duckweed. They are really interesting, because they contain a high amount of protein. One hectare of water lentils produces as much protein as ten (!) hectare of soy. But how will we eat them? What's the culinary value? These are the questions that chef Emile van der Staak (De Nieuwe Winkel) and nutrition and fermentation scientist dr. Bart Smit (Fermentor) explored in Low Food Lab: Water Lentils. Let their experiments and recipes inspire you!
Check out the results of Low Food Lab: Water Lentils.
Low Food Lab: Broth
This Low Food Lab focuses on food waste, specifically waste in hospitality. Elzelinde van Doleweerd (Upprinting Food), Joris Bijdendijk (RIJKS) and Friso van Amerongen (Wils) take a deep dive into the subject ‘How can we use plant based waste streams from restaurants to make a tasteful, umami broth?’.
