Molecular Gastronomy

A Noodle Story

A Noodle Story – The first and only Singapore-style ramen!! It had always been my dream to have my own little place where I can serve warm, delicious food to happy guests. Today, I’m very happy to announce that I’m a step away from realizing that dream as we’re launching “A Noodle Story” soon. Please help…

Sous Vide Cooking

Sous Vide Cooking Season’s greetings! This year, I got a very special Christmas present from Santa. Although I’m Santa myself, I’m still very happy with my purchase. It was something I had always wanted for the cooking lab geek in me; an immersion circulator. So what is it used for? An immersion circulator, together with…

No More Overcooked Meat

No More Overcooked Meat     For meat lovers, there are few pleasures in life that can rival the satisfaction from biting into a thick juicy slab of steak. How many times had we encountered dry, tough, and severly overcooked meat? But before we actually start to cook, we need to first understand the composition…

Culinary Foam

Culinary Foam – An introduction In the past decade, there has been an up going trend among chefs in the usage of culinary foam made famous by Ferran Adria of elBulli fame. There are two schools of thoughts among chefs regarding food such as culinary foam. On one side, the old guards believe food should…

Umami, The Essence of Taste

Umami, The Essence of Taste In recent years, umami had been officially recognized as the fifth basic taste besides sweet, sour, salty, and bitter. The closest words to describe umami would be ‘savouriness’, ‘meatiness’ or even ‘deliciousness’. You’ll know it. It’s that full, well-rounded tasty sensation that leaves your palate feeling satisfied when you savour…

Secrets of Brining

Secrets of Brining   I have to say that brining is one of the more powerful, and yet under-utilised techniques used in today’s kitchen. Brining and curing used to be common in the olden days for preservation purposes, but with modern day refrigeration, these techniques are now used less for preservative intentions, and more for…

The Emulsification Process

The Emulsification Process     Can oil and water be mix together? We can’t mix oil and water together because their chemical properties are so very different. If we shake them together, they will separate into two different layers after a while. However, with the help of an emulsifier, and through a careful process, we…

The Perfect Egg

The Perfect Egg I love eggs a lot and it is fitting that I post it as one of my earlier entry. The egg is a wonderful creation of life and is one of the most complete foods by itself. It holds essential nutrients and valuable vitamins all inside its own little shell. Both the yolk and…

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