Gaggan chef’s molecular gastronomy
We were curious to meet the man behind Gaggan, the No. 1 restaurant in Asia in 2015, and ranked 10th in a sponsored listing of The World’s 50 Best Restaurants.
We were curious to meet the man behind Gaggan, the No. 1 restaurant in Asia in 2015, and ranked 10th in a sponsored listing of The World’s 50 Best Restaurants.
AHA Garce Gregorio shows how to prepare Chocolate Chantilly.
“This is the sous vide tuna, ma’am, with caramelized onion and Piquillo pepper,” the waiter said as he served my Pintxos (pinchos), or “toasted bread” with savory toppings.
What is transglutaminase and sodium citrate doing in many home cooks’ grocery list? Too many cooks spoil the broth but two or more novel ingredients in your food cart with the customary milk, eggs, cheese and tomatoes will introduce you to modernist cooking—a science-tastic take on haute cuisine.
The pundits have spoken: Molecular gastronomy is waning, its death knell sounded by the doors closing on Ferran Adria’s landmark restaurant El Bulli in Spain. If that’s true then I’ll
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