Cinnamon, also called as ‘Cinnamomum zeylanicum’ was first originated in Asia and was commonly used in places like India and Sri Lanka. In fact, Cinnamon was once so renowned that many of the world’s colonial powers often waged wars for it. Cinnamon was once so prized that it ranked in value with ivory and gold, … Read more
Quick Navigation Molecular Gastronomy TechniquesFroths and FoamsDehydrationSpherificationSous VideFlash FrozenPowdered FoodEmulsificationGelificationEffervescenceTechnology making Molecular Gastronomy possibleAnti-GriddleSealer and CirculatorThe Smoke GunMicron infusion syringe pumpHot Infusion SiphonBlowtorchIngredients used in Molecular Gastronomy Cool science explanations for cooking phenomenon is more commonly known as molecular gastronomy. This is a modern concept and refers to the application of scientific principles referring to … Read more
Aren’t you curious about what does caviar taste like? The term caviar seems so familiar to the ears of the vast population around the world. It’s one of the rarest delicacies that someone would…
Admit it. One of the goals in our bucket lists is to travel the world – to capture sceneries of different tourists spots, to dive into depths of ocean blue waters, to feel breezes of cold and heat lands and most especially to taste the delicacies of every country’s pride.Every country has its own culture … Read more
Molds are fungi or microorganisms that decompose organic matter by releasing chemicals that degrade the organic compounds. They decompose the organic matter to transform it into an energy source for growth and reproduction.Fungi are microorganisms and molds are a distinct type of it. They can grow into sizes that can be seen by the naked … Read more