Food preparation, like any art form, is a medium through which a chef, the artist, expresses themselves. Molecular gastronomy, also known as modernist cuisine and experimental cuisine is a sub discipline of food science that focuses on the physical and chemical processes that occur during cooking. It has three aspects to it: social, artistic and technical. … Continue reading What is Molecular Gastronomy?
Bread remains to be one of the most integral parts of any meal. Even in a country like India, it is a close third to wheat pancakes (roti) and rice which form the staples. In gourmet meals, every dish is carefully prepared in consideration to taste, colour and presentation. Bread is never the primary source … Continue reading The Changing Face of Bread
Most of us are aware that vitamin C is good for us. We know we can find it in citrus foods and that it does wonders for our skin. However, is it really essential to our well-being? Can it be substituted for another vitamin? Can it be stored? Here are some of the answers: What … Continue reading Essential Nutrients: Vitamin C
Brown butter, or beurre noisette, is created by cooking the fats present in butter while evaporating the water. Typically used in french cuisine, brown butter has a light nutty flavour to it, hence the name beurre noisette, a.k.a hazelnut butter in french. It is usually the secret ingredient that makes both sweet and savoury dishes … Continue reading Brown Butter