The spark which triggered my fascination with Japanese cuisine and food culture can be traced back to one book, Michael Booth’s ‘Sushi & Beyond’. Apart from being very well written it’s full of interesting facts and insights into Japanese food culture. Following ‘Sushi & Beyond’, I read ‘A Simple Art’ by Shizuo Tsuji, which despite...
Modern cooking introduction View more presentations from Jozef_a
Polyscience has become an increasingly well known brand within culinary circles. Their forward thinking specialist kitchen equipment is both unique and innovative. Products such as the Anti-Griddle were developed specifically with professional kitchens in mind, while other pieces of equipment such as the the Rotary Evaporator have been re-designed and adapted from other industries (chemical/pharmaceutical)...
Since I started watching the series of Harvard Lectures which began in 2010, Jose Andres has become more and more of a prominent figure in modernist cooking to me. His successful track record speaks for its self; he is the chef/owner of ThinkFoodGroup, the team responsible for Washington’s popular and award-winning dining concepts Jaleo, Zaytinya, Oyamel, Café Atlantico as well as minibar by josé...
Sous vide cooking is tipped to be one of the main cooking trends of 2012. The Sous Vide technique involves ingredients being vacuum packed and then slowly cooked in water at an accurately controlled temperature. For more information on Sous Vide cooking click here. Cliftonwater baths, designed and manufactured in theUK, allow chefs to cook in...
elBulli was born as a beachside snack bar in the 1960s, though by the time Adrià joined it in 1983, it had become a respectable restaurant specializing in French nouvelle cuisine. About a decade later, Adrià, having risen quickly through the kitchen’s ranks, began the radical experiments that would transform not only his own menu...
Some years ago, while experimenting with salty foods and chocolate, chef Heston Blumenthal discovered that white chocolate and caviar taste rather good together. To find out why, he had the foods analyses and discovered that they had many flavour compounds in common. He went on to hypothesise that foods sharing flavour ingredients ought to...
I’ve always had an interest in Medieval Middle Eastern cooking, having spent the last couple of months in Egypt I have been doing some further research on the historical relationship between food and science in the Middle East. Arabic medical writing started in the early 8th century during the creative and dynamic formative period of...
Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and...
indoorDIRECT has partnered with Brown Innovations to create an intimate, high-quality audio experience in thousands of restaurant locations across the country. For the first time, a dining experience combines the comforts of home and the convenience of dining out. Directional Speaker Creates Full Television Experience in Restaurants Nationwide When was the last time you enjoyed...
A colloid is a substance microscopically dispersed evenly throughout another substance. A colloidal system consists of two separate phases: a dispersed phase (or internal phase) and a continuous phase (or dispersion medium). A colloidal system may be solid, liquid, or gaseous. A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water. A hydrocolloid has colloid particles spread throughout water, and depending on...
When food is consumed, the interaction of taste, odor and textural feeling provides an overall sensation which is best defined by the English word “flavor”. Flavor results from compounds that are divided into two broad classes: Those responsible for taste and those responsible for odors, the latter often designated as aroma substances. However, there are...
