Can you really isolate a single cell without a laboratory?! What sort of equipment? This sounds more involved than just innoculating some wort with a spoonful of yeast sediment…
I tried to look at yeast under a 40x-640x microscope but just saw a brown blur! I presumed you would need expensive stains/ growth media to experiment properly.
Could you elaborate on what you mean by “1-cell” steps?
I didn’t realise yeasts have “killing features” either… I thought the whole idea with fermentation was to create the right conditions for your favoured micro-organism to out compete the rest!
Brilliant. This looks great. Thanks for taking the time for a thorough write up!
Great idea! We’re overrun with Lemon Balm!
How did you extract the flavour? Did you add it to the boil or make a vodka tincture or something?
In fact I’d really be up for trying this out if you’d care to share your recipe?
Salt, Fat, Acid, Heat by Samin Nosrat does this. It begins by introducing the eponymous 4 elements at length then provides a decision tree to help you work through the recipes at the back according to the gaps in your experience.
It’s not specifically focused on Indian food but does contrast flavour profiles from different countries. For British Indian Restaurant Curry I’d recommend Dan Toombs “The Curry Guy”. It’s not written like a textbook but I’ve learned loads of tricks from it (e.g. base curry sauce/ freezing fried paneer for later, yoghurt marinades etc).
This looks great - thanks a lot!