Culinary Achievers

MICRO GREENS A  Micro green  is a tiny vegetable green that is used both as a visual and flavor component or   ingredient primarily in fine dining restaurants. Fine dining chefs use micro greens to enhance thebeauty, taste and freshness of their dishes with their delicate textures and distinctive flavors.  HISTORY Micro greens began showing up on chefs' menus as early as the 1980s, in San Francisco, California, according to a local industry source. In Southern California, micro greens have been grown since about the mid‑1990s. There were initially very few varieties offered. Those available were such as arugula, basil, beets, kale, cilantro and a mixture called Rainbow Mix.Micro herbs have become very popular over recent years. They are generally used as garnish or as a small salad accompaniment on a plate. Micro herbs are suitable  herbs which when large are coarse in texture but when small are tender enou...

A macaroon is a type of small circular cake, typically made from ground almonds (the original main ingredient, coconut, and/or other nuts or even potato, with sugar, egg white, and sometimes flavorings (e.g. honey, vanilla and spices), food coloring, glace cherries, jam and/or a chocolate coating. Some recipes calls for sweetened condensed milk.Macaroons are often baked on edible rice paper placed on a baking tray. Variation: France : - In France, the almond variety is called  macaroon;   it is typically small, light like meringue, with added coloring, sometimes flavoring, and often comprise two halves stuck together by a filling of e.g. flavored cream. United States : - Coconut macaroon is the best known variety in America. Commercially made coconut macaroons are generally dense, moist and sweet, and often dipped in chocolate. Homemade macaroons and varieties produced by smaller bakeries are commonly light and fluffy. Maki...

PAHADI CUISINE  Pahari commonly refers to the rich and diverse culinary traditions of Himachal Pradesh and neighboring Uttarakhand. But the umbrella term does little justice to the diversity in the food and eating habits of the region: Consider that within Himachal Pradesh, Kangra Valley eats very differently from Spiti Valley or the Kullu Valley; in Uttarakhand, the cuisines of the Garhwal and Kumaon regions are distinct in ways that belie their proximity. Pahari food is a reflection of the climate, topography and lifestyle of the region, also a biodiversity hot spot. The cuisines of Himachal Pradesh beautifully showcase the region’s indigenous produce, use a host of unusual herbs and warm spices like fenugreek and coriander, mustard and mustard greens.the most famous dish is the bathue ka saag (lamb’s quarters), cooked with only turmeric and chilli and served with rice, and chha meat, mutton cooked in buttermilk with a host of warm aromatic sp...

DEAD DOUGH Dead dough is a edible medium for sculpture or showpiece made from a mixture of flour, sugar and water, basically. Molasses can be used, in case colour is desired for a darker shade.  The art of dead dough making is an ancient one, dating as far back as Egyptian times. Sugar and wheat (flour) were two of the most common foodstuffs available to the Egyptians. Bread was the staple diet of most Egyptians. Dead dough, an artisan bread (no yeast) are used for decoration only, typically as centrepieces. In modern day, stencils are also been used for making sculptures. Stencils can be made out of simple paper chart or other materials such as metals like steel or any other medium can be used. The stencils have to be wrapped with silver foil before use. The dough takes the shape of the stencil or mould being used. Different sizes and shapes of cutters can be used too. These are usually made of metal such as steel. The dough i...

Introduction  Molecular mixology is the process of creating cocktails using the equipment and techniques of molecular gastronomy. It includes all the various methods which are being used in the modern kitchen. They include usage of gels, foams, powder, atomized sprays etc. The focus is on using fresh ingredients from the kitchen in the bar and enhancing the flavors’ of the drinks. Traditional Background   Traditional mixology stress on measured mixing of different alcoholic and non-alcoholic beverages to a harmonious whole. Traditionally, molecular mixology was layering of ingredients in the cocktails and adding few of the fresh herbs, fruit puree and fruit nectars to have a fresh taste. Modern Concept – Modern molecular mixology is used on application of scientific analysis and techniques to cooking and mixing, mostly working with foams and gels to create unique drink texture and flavor Many of the traditional kitchen ingred...

CANDY MAKING  This blog explains all about the Candy, its history, classification, process of making & all other aspects to educate the audience about its popularity. WHAT IS CANDY? Candy, also called sweets or lollies, is a confection that features sugar as a principal ingredient.  HISTORY Prior to the 1900s, candy was commonly sold unwrapped from carts in the street, where it was exposed to dirt and insects. With advancements in technology, wax paper was adopted, and foil and cellophane were imported from France by DuPont in 1925. Necco packagers were one of the first companies to package without human touch. CLASSIFICATION TOOLS USED Pots : Heavy (copper, anodized aluminum, cast aluminum or cast iron) pot with deep and straight sides; this will help prevent boil overs.  It should be large enough to hold 3 to 4 times the volume of the ingredients. Spoons : Long handled ...