Culinary Achievers

CHEMISTRY IN KITCHEN Chemistry in gastronomy is the trendy new chapter of ever progressing culinary genre and the scientific study of deliciousness. Where the science of food is not new and liquid nitrogen, pectin, spherification, syringes are now well placed term of post modern cooking and chef s laboratory. The arena of kitchen in which duo of culinary enthusiasts and scientists came together to define the art and science of modern eating. Ultimately the applications of science and vein of culinary art running squarely across. The transformation of techniq ue and application is the key to the progressing journey of food. While the tastes and flavours remain familiar, it is the form, the presentation, and the manner of preparation and consumption that are unique. Despite the ultra-modern equipment and strangely presented food, the goal is not to completely alter the concept of cooking, but rather to find a new way of expanding on a foundation that has been building for centuries. T...

The New Era of Desserts A hot trend right now is drinkable desserts. In addition to serving milkshakes, pastry chefs are now experimenting with flavors and ingredients to create innovative liquid desserts. This is an ideal concept especially since it is the perfect cooler for the summer time. It’s not your regular desserts churned into the liquid form but the ingredients specially created into the liquid form and liquors like cinnamon or mint are added to improve the taste and baileys are added to give it a smoother texture. These items are listed as dessert cocktails and include such items as Peach Melba and banana split. They incorporate a different flavor and textural experience from the beverage point of view. Like a carrot cake martini which is sweet and spicy. All the cocktails need not be inspired by an existing dessert, but can be a tantalizing one, like a milky combination of vanilla vodka and creamy banana liquor. Some dessert beverages have tit bits in them like tapioca...