Deconstruction isn’t a brand-new concept, but it is a trend that is rapidly catching on, especially in the pastry kitchen. It is all about playing around with the presentation of a dish, while maintaining its overall taste and identity. The purists are strictly against it, always faulting it in some way or the other. Others…
Category: Food Trends
Undercover Veggies
“Eat your veggies or you can’t have dessert”, might be one of the most common threats made at the dinner table. Indeed, dessert is everything that vegetables are not: it is sweet, it is delicious, and it makes you feel all warm and fuzzy inside; while veggies, especially if made poorly, tend to be bland,…
Nose to Tail, Root to Stem
“If you’re going to kill the animal it seems only polite to use the whole thing”, says Fergus Henderson in his award winning 1999 book “Nose to Tail Eating: A Kind of British Cooking”. It deals with the philosophy of using the whole animal and not just the prime cuts. In today’s conscious society, aimed…
Not Too Sweet (Part 2)
The sweet side of Miso and Wasabi In Part 1 of this two-part series, we looked at two desserts and saw how sourness and bitterness can elevate a dessert. This week, we will examine two other desserts which emphasize the role of other tastes in balancing out the sweetness in a dessert. Salt plays a…
Not Too Sweet (Part 1)
Sugar, Lime and Bitters Consider a gulab jamun, that magical orb of khoya or milk solids fried in hot oil and dunked in a sugar syrup. It has a thin crust and a rich, luscious interior. You could elevate it by flavouring the syrup with saffron, rosewater or cardamom; or by stuffing it with dry…
The Gourmet Glutton 