There are so many ways to forge oranges into delicious recipes. The fleshy texture of the fruit adds a great juicy element to any dish. Every part of it can be used including the zest which is a favorite among world acclaimed chefs in many of their signature dishes. It imparts a bitter strong orangey flavor to the dish it is added to. Find out how its used in other countries…
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Cocktails in ice spheres. Clear Canapés, Transparent Ravioli’s, Caviar made of olive oil, coffee air. Sound miraculous? Well, these are all examples of Molecular Gastronomy. The question is, what is this scientific term which has caused so much confusion and controversy? To put it in simple words, the term Molecular Gastronomy is normally used to define a style of cooking in which chefs discover culinary possibilities by using tools from the science lab and ingredients from the food industry.
