But first, to cook at the highest level, we must have the passion for cooking. Just like in anything, without passion, there won't be excellence. So that's the first and most important ingredient in cooking.
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What is molecular gastronomy or cooking science?
It is simply using science to cook better. I mean it. Cooking is all about science. When you apply heat to a protein, there's a reaction going on. Same thing, when you emulsify a mayonnaise, a scientific process is taking place. Find out how emulsification works at http://thechefstory.com/
There's a food trend in the past few years on molecular gastronomy. This popularity is probably due to famous restaurants like El Bulli, Fat Duck, etc.. where they serve you avant-gade food with foams, caviar-like spheres that explode in your mouth, hot jellies, etc.. So what is molecular gastronmy or MG? It is actually cooking science, but only in a fancier term. The usage of hydrocolloids, which give us the above-mentioned foams, spheres, hot jellies is only a small chapter in the big world of cooking science. Find out stuffs like how brining works, planning a menu by matching food flavour profiles, cooking the perfect egg, all at http://thechefstory.com
Learn to Cook like a Pro - Cooking Science and Personal Development
Other than knowledge of cooking science, skills, and techniques, I'm a strong believer in personal development. Attitudes, beliefs, and motivations play a very huge role in the success of our lives. As such, it make sense to include all these valuable knowledge and share them in my website. You can read topics on personal development such as "Becoming a Culinary Master" and "Paving the Way to the Top" at The Chef Story.
Understand cooking science and you can cook like a pro.