This blogpost was supposed to be on the last hands on workshop on popping pearls, however due to the Coronavirus situation, it was converted to a face to face session to discuss on “The Future Of Food”. Each person within the group had an assigned article to read, and we first gathered with people from […]

Molecular gastronomy, as gastro would suggest would be something to do with your stomach…and I would think immediately of food! Molecular gastronomy is the study of food and culture, analyzing it down to the molecular level. It proves to be interesting as it can explain certain food phenomena eg. how and why a certain ingredient […]

Chapter 14 of Harold McGee book details cooking methods and utensil materials, which honestly would not have crossed by mind as something that would affect the way we cook our food. We know the basic difference in thermal conductivity of metals and alloys, but this chapter contains way more intricate information about how and why […]

Kombucha, known as the fermented tea is widely known as a drink with health benefits; such as antioxides and probiotics. It is quite an acquired taste as not everyone likes how it smells like fruit vinegar due to the acids formed. Let’s talk a bit about the steps to create this drink; the first step […]

Before attending the coffee roasters workshop, the list of coffee choices on the menu was rather daunting and I would not know which to get. So when my friends ordered cappuccino or latte, I picked the same and tried. I realised I liked latte better, as there was less milk foam and i could “get” […]