USING Chinese CABBAGE IN COOKING
The leaves and the heads of the Beijing cabbage is eaten both fresh and in processed form. It is eaten raw, boiled, stewed. Prepare soups, use for stuffed cabbage, but…

Continue reading →

Christmas traditions
This is the most favorite and bright holiday and new year's holidays, lasting from 28 December to 4 January, are days of rest for everyone. Stops at this time practically…

Continue reading →

Key culinary trends of the season-2010

Molecular cuisine, plus a mix of European and Asian cuisine – culinary trends of the season 2010

Cooking has always been not only an integral part of human life, but also keeps pace with his development. Confirmation of new trends in the preparation and consumption of food. To test your feelings, is not necessarily to go on a Safari in Africa or down the Amazon. Now you can just visit the restaurant and taste some exclusive dishes from the chef. Discerning lovers of gastronomic novelties in the latest culinary trends — now the world is at the peak of popularity in molecular and Euro-Asian cuisine.

Transparent jelly from chilli, tomato jam and gnocchi from liquid feta – this and more you will find in the menu of the restaurant that serves molecular cuisine. Grilled vegetables with goat cheese, Caesar salad with nontraditional ingredients or a risotto with duck – trumps Euro-Asian cuisine. Easy to replace bewilderment from such a menu, no doubt, comes the interest, the appetite appears before the meal, after a short excursus to the original sources.

Molecular cuisine is a product created on the basis of cooking and chemistry, the direction, which appeared about twenty years ago. Pioneers in this area are considered Nicholas Kurti, Professor of physics at Oxford University, and chemist hervé France Tees. This process began through a desire to experiment first (that Nicholas was their idea to enter into the meat before baking pineapple juice, after which it became especially tender, bought crisp). And one of the most famous representatives of this trend, the Italian David Cassia claims that after some time, the technology of molecular gastronomy will start to use in home kitchen. Cooks can easily combine caviar and chocolate, cook the most tender meat due to the technology of low-temperature processing, and using mineral water with a minimum content of calcium to preserve the natural look of products.

The main intrigue of molecular gastronomy — the test itself. Ordered after seeing the dish, you will certainly feel ambivalent feeling, because appearance does not suggest that you can taste. This is the secret, you’re playing yourself. How can you resist the temptation to try has long been familiar products in a completely new combination?

European technology and culinary traditions of the East are United in Euro-Asian style cuisine. His appearance was provoked, first, by the process of the world globalization. Secondly, the increasing interest in the culture of exotic countries. Combining the traditions of Eastern and European food products, restaurant owners have received an exclusive meal. Serves Euro-Asian style — a successful mix of cookery of China, India, Thailand, Malaysia, Korea, Japan and some other countries in combination with ingredients typical of traditional European cuisine. One of their many advantages is rapid cooking, as the main requirement is the availability of fresh produce. Pomp and unnecessary complexity is not inherent in this style, on the contrary, all the emphasis on the organic character of the product and final result. Culinary delights this cuisine has captured not only the stomachs of gourmets, but also the mind, because to become a resident of the greatest continent on the planet just got easier! Experiments in the combination of various products due to the requirements of modern society for new things. And to keep up with the times is not difficult, but rather pleasant. Therefore, we need only to choose the time and place to receive not only food for the stomach but for the mind.