by Cheryl Cordier | Jul 20, 2017 | Blog
In shops and markets around the world, thousands of cheeses tempt our eyes and challenge our taste buds. Wrinkled and mouldy, smooth and sunshine yellow, orange and smelly, or brilliantly white…various shapes, sizes, flavours and textures ranging from sublime to...
by Cheryl Cordier | Jun 14, 2017 | Blog
When humans stopped hunting and began domesticating animals, they discovered that the milk of grazing animals was good to drink! In very hot countries like Egypt, leftover milk must often have curdled and humans must have subsequently found the solids to be good to...
by Cheryl Cordier | May 19, 2017 | Blog
This French Term “Sous Vide” means…”under vacuum”! A cooking process that has been around since the 1960’s. This is when food is placed into a vacuum sealed pouch and then placed into a water bath or a temperature-controlled steam...
by Cheryl Cordier | Apr 20, 2017 | Blog
Molecular gastronomy is a food science; when physical and chemical transformations occur in ingredients during a cooking process. There are three components in the culinary arena, social, artistry and technical. Molecular cuisine is a modern style of cooking and takes...
