To Wong Mun Summ, co-founder of Singapore-based architectural practice WOHA, architects should both present solutions to issues and touch human hearts. Hit enter to search or ESC to close. Tags: Design Dining Technology. Most Popular Articles. Tasting the Soul of Phuket Like the towering limestone karst of Khao Phing Kan island made famous by a s film, Phuket looms large over the perception of Thailand in popular culture.
Unfolding the Mysterious World of the Ancient Manta Ray In the turquoise waters near Raa Atoll in the Maldives, a manta ray hovers above the unique underwater habitat of a cleaning station.
Explore our Hotels. Selecting will reload the Holiday Inn Website in this browser window. Selecting will reload the avid Hotels Website in this browser window. Selecting will reload the Hotel Indigo Website in this browser window.
Selecting will reload the Staybridge Suites Website in this browser window. Selecting will reload the Candlewood Suites Website in this browser window. Rewards Club. His triple-cooked chips are made by boiling potatoes in a water bath, freezing them and then deep frying them twice at two different temperatures. The result is chips with a glass-like crust and a soft, fluffy centre. Try them at his celebrated Bray gastropub, The Hinds Head.
Best of all, they actually work. The chef creates his matches by identifying molecular similarities between different ingredients and combining these two or three ingredients in a single dish.
Blumenthal is one of the few British restaurant chefs to recreate the weird and wonderful recipes found in historical British cookbooks. His Dinner restaurants in London and Melbourne serve up the likes of Meat Fruit — a rich parfait dipped in an orange-flavoured gel to make it closely resemble a mandarin — and Chocolate Wine. They called it the Fat Duck. He started cooking the classics, like boeuf bourguignon, steak and chips and lemon tart, that he'd so enjoyed eating in France.
Before long he was experimenting, working with scientists in a way no other chef in Britain ever had. At the Fat Duck, Blumenthal and his chefs can persuade customers to try things they are not sure they are going to like, bring all their senses into play, and send them away utterly converted. Liquid nitrogen has been used industrially to chill food down very rapidly, but never before had it been used the way Blumenthal uses it.
At the Fat Duck they use a soda-siphon-type gadget to pump out a mousse of green tea and lime into a bowl of liquid nitrogen, releasing a swirling, freezing mist. The mousse, chilled to C is served straight on to the customer's tongue where it vanishes almost instantly in a puff of steam. It's the sheer wonder of this and other "dishes" that have made Heston famous. Does that count as celebrity?
Is there anything wrong with being a celebrity chef anyway? Not if it simply means being on TV. If any chef criticises a chef for going on television then they'd better not write a cookery book. Although years of kickboxing have given him the musculature of a pedigree bull and his head is freshly shaved - Ross Kemp was born to play him - he doesn't throw his weight around. Heston's motive for going on TV, anyway, is unlikely to be money.
Just as he doesn't court publicity or welcome magazines into his beautiful home - "there are holes in the kitchen ceiling and we need new central heating" - he lives the way he talks, quietly and modestly. I should eat out more. Influences come from elsewhere, a lot come from other places, from academics, and it's simple places that give pleasure. He says he cooks for people who are like the diner he used to be in his early twenties.
Someone who spent all their money on eating out, arrived feeling scruffy and nervous then relaxed as the finest food and wine bewitched him. It's passing that excitement on. It's why he's prepared to undergo the tedious process of cooking in the studio. He waits while the pressure cooker is polished again, holding up cherry tomatoes to the camera with a finger still purple from the time it got between a rolling pin and the ice he was smashing.
The tomatoes - plunged into boiling water, then icy water, peeled and cooked in the pressure cooker for the most intense flavour - will become part of the perfect pizza topping. It's not science; it's how good food should be. There is something quite magical about eating this during the English summer.
Do give it a try, but please do it in the strawberry season. Make sure you buy the fruit no more than a day in advance, as they deteriorate really quickly. If orange-flower water is not available, use rose water, which most chemists sell. Both of these ingredients are optional. The strawberry juice can be omitted, although it is great as a base for making drinks or for pouring over ice cream.
Even if you are a bit short of time and cannot do this recipe, you will be surprised at how much the flavour of the strawberries can be heightened just by sprinkling some unrefined caster sugar over them half an hour before serving. If doing the whole recipe, including the juice, begin the day before. You will also need some muslin. Wash, hull and quarter the strawberries, put them into a metal bowl and sprinkle them with the water and icing sugar.
Pour the contents of the bowl on to a large piece of muslin set over a bowl. Tie up the corners of the muslin and hang up over the bowl to catch all the juice. Leave overnight. Hull and quarter the strawberries and put them into a bowl.
0コメント