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Showing posts from March, 2013

BRANDY FOR THE CHEF

Most of us like a glass of wine with dinner. It somehow makes a meal more civilized and enjoyable. Yet the real power of alcohol, especially for the cook, lies not in what it does at the table but what it does in the kitchen.


Like Salt, alcohol has the ability to bring out the flavour in food. Whether you’re cooking with wine, beer, or liquor, the alcohol in those beverages improves flavour perception in at least two important ways: by evaporation and by molecular bonding.
My favourite alcoholic beverage in the kitchen is brandy, a spirit distilled from wine that’s made from grapes.

The spice of life

I recently returned from a fantastic trip to India and was lucky enough to spend a few days on a spice plantation. As a chef, it was incredibly inspiring to see exactly where all the spices that we use everyday actually from and how they are produced.
Spices were among the first of many foods brought back to Europe from the east by Marco polo and encouraged the early voyages of Columbus and Vasco Da Gama, who succeeded in rounding the Cape of Good Hope and crossing the Indian Ocean to calicot on the coast of India.