MOLECULAR GASTRONOMY AT HOME BY JOZEF YOUSSEF
Molecular Gastronomy at Home the book by Jozef Youssef Molecular Gastronomy at Home by Jozef Youssef is a book for avid home cooks, professional chefs and culinary academics. The book […]
LONDON GASTRONOMY SEMINARS
As part of my ongoing quest to learn more about food science I was advised by renowned French chemist Herve This to attend seminars organised by London Gastronomy Seminars. Having previously […]
A PRIMER ON SMOKING AND CURING
I’ve recently short listed a number of cooking techniques in which I want to further my understanding. The science of cooking extends well beyond what has been popularized in the media; […]
SUSTAINABILITY – AN ONGOING ISSUE
Last week I met Chef Martin Scholz, head chef of Catch restaurant at the Andaz – Hyatt hotel here in London. Since taking the helm at Catch 2 years ago […]
CAPITALIZING ON HUMAN CAPITAL
Why the restaurant industry is missing out on a key ingredient! The restaurant business is no spring chicken, it has a history which dates back to the 1700s and a […]
FLAVOUR NETWORK AND PRINCIPLES OF FOOD PAIRING
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 […]
HYDROCOLLOID BASICS
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 […]
YOU CAN’T DICTATE CULTURE — BUT YOU CAN INFLUENCE IT
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 […]