Skip to main content

MODERN MEDITERRANEAN...sun-drenched recipes from Mallorca & beyond

Search This Blog

New Video from Marc Fosh by Nando Esteva

on July 24, 2019

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Comments

Trong MXHTuesday, 15 October, 2019
https://maps.google.bg/url?q=https://tuvanduhocvietnhat.edu.vn/
https://maps.google.bi/url?q=https://tuvanduhocvietnhat.edu.vn/
https://maps.google.bs/url?q=https://tuvanduhocvietnhat.edu.vn/
ReplyDelete
Replies

Post a Comment

Popular Posts

FOOD TRENDS FOR FOOD NERDS

--> One of the biggest food trends for 2018 is the fermentation of foods. From Asia’s top chefs refining age-old recipes of kimchi, miso and fermented tofu to artisan producers around the world making craft beers, all-natural sourdough bread, or the finest organic chocolate, to “food nerds” experimenting with bubbling jars of kombucha , fermented food is growing in fame and finding its way into the repertoires of the worlds top chefs in restaurants all over the planet. Yes my friends, sauerkraut is now sexy! I think the growing interest in fermenting is tied to a bigger food movement that is concerned with the provenance of food … people want to know the story of what they eat. In the past, all food had a story – where the berries were picked, how, when, where and what was hunted. Over time, supermarkets have made us lose our connection with food. I believe people are now looking for more variety and individuality in their food as most mass-produced food is aimed at the

Time to reminisce…

When I started my career in the kitchens of a large five star hotel in London, one of the first sections I worked in was the butchery department. I don’t think they really exist now but in those days it was an incredibly cold, tough environment for a soft, wet behind the ears seventeen year-old straight out of catering college. It was full of sharp knives, butchers saws, cleavers and meat hooks hanging from the wall with extremely heavy, wooden chopping blocks that needed to be constantly cleaned with loads of salt and big wire brushes and it was an intimidating place to work. The head butcher looked very scary to me, as strong as an ox, he was definitely not a man you would want to disappoint. He pushed everyone extremely hard to work as quickly as possible because practically every other section in the kitchen depended on us to supply them with their basic ingredients for the busy, lunchtime service. Everyday an endless supply of huge cuts of meat, game birds and countless boxes

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.

Powered by Blogger