11/27/2015 0 Comments SHOULD YOU BE SUGAR-FREE?
By Amy Chan
Glistening chocolate éclairs line one side of the café, their gentle puff pastry oozing a fluffy center. On the other side lie rows of lavish lamington towers, raspberry pink alternating with dark chocolate, delightfully sprinkled with flakes of coconut. Sweetness fills the air, invading each corner of the shop, where innocent café-goers sit and enjoy their treats. Spoilt with choice, I find myself tempted by all these options. Yet my mind remembers just a few words. Sugar. Sweet. Calories. Fat. Bad.
In just a few steps, my mind has reshaped sugar into a bad word. But is it really?
0 Comments
By Amy Chan
What do you get when you cross a lab scientist with a restaurant chef? A molecular gastronomist! Whilst this may sound like a joke hidden inside a Christmas cracker, the business of molecular gastronomy is far from a light-hearted affair. With Heston Blumenthal’s Fat Duck restaurant – one of the first restaurants to apply molecular gastronomy – having its own in-house laboratory to make chocolate wine complete with a vacuum oven, you know things are getting pretty serious. Some call it avant-garde cuisine. thers call it modernist, progressive or even experimental. Whichever way you look at it, molecular gastronomy (loosely defined as the physical and chemical transformations that happen during cooking and food preparation) borders on the weird and wonderful for this unconventional style of cooking. Coined in 1989 by the fathers of molecular gastronomy, Hungarian physicist Nicholas Kurti and French physical chemist Hervé This, the term has since increased in popularity in the last two decades, evolving to newer terms such as molecular cooking. With dishes such as nitro-scrambled egg-and-bacon ice cream – one of the most famous molecular gastronomy dishes known – it is no wonder that this field of science has piqued the interest of chefs and diners from all over the world. Next time you visit a restaurant, notice the details, like the sauces and accompaniments, around the main dish. The bubbles, foams, powders, edible papers and spherical sauces that you might pick out are all just the tip of the iceberg in the world of molecular gastronomy. Yet, fancy as it sounds, you too can try out some of these molecular gastronomy techniques right in your own home! Try these recipes out yourself and wow your guests, with your culinary skills, this Thanksgiving! |
LIFESTYLE BLOGRead our lifestyle advice, written exclusively for pre-professional women in science and engineering. From advice about fashion, work and family balance, self, wellness, and money, we've got you covered! |
The Scientista Foundation, Inc. All Rights Reserved © 2011-2021 | Based in NY | contact@scientistafoundation.org
The Network for Pre-Professional Women in Science and Engineering
The Scientista Foundation is a registered 501(c)(3) -- Donate!
The Network for Pre-Professional Women in Science and Engineering
The Scientista Foundation is a registered 501(c)(3) -- Donate!