2/8/2007

New textures are transforming dishes appearing in the high-end sector of the food industry, according to a report by Packaged Facts and San Francisco's Center for Culinary Development. Chefs are using cooking techniques that include molecular gastronomy, which deconstructs food and flavor and reforms them in new ways, and sous vide, which involves preparing food at very low temperatures in a controlled immersion water bath to produce a smooth, delicate, tender texture.

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