Saturday, January 12, 2008
Kitchen Science http://www.khymos.org
Please visit the site to know more about the truth or myth of cooking.
Recipe of the Day
Champagne Pasta Recipe
Champagne - 250 ml
Kappa - 11.25 gm
Flavouring - 30 ml
Heat champagne to 55c, add the flavouring. Let it come to a soft boil.
Add kappa and stir well to dissolve off the flame.
Pour the liquid into a flat tray. Allow it to set for 2 hrs at 4c.
Take out thin sheets of pasta using pasta machine.
Toss with choice of sauce.
Serve.
A piece Of Passion (Bakery)
Foam is a new technique to enhance the eye appeal of dessert.
How to prepare a stable foam
Recipe: -
Liquid (Crush, Paste) - 200 ml
Lecithin - 5 gm
Mix the above two well. Using a hand held bleder beat the surface of the liquid mixture. Once enough foam is formed. Allow it to stabilize for 1 min. Collect foam using a slotted spoon. Use as garnish, filling, etc.
Types of foam...........
More about Lecithin
LUXURY 24X7
Classic Offerings, Sumptuous Servings,
The Best of Luxury.
The Adage that “God’s in the detail” becomes a Moment of truth
Whenever you dine at one of our fine restaurants. No presentation however,
Artful, can Substitute what we call “Luxury Ingredients”. Whilst a “Biryani” is just a biryani to the uninitiated, you, the Gourmet dinner, expects the unique fragrance of Vintage, long grain Basmati rice from the Doon Valley, with 98% of the grains unbroken.
Venerable Chefs like Roger Mont Court, would inspect every Tomato in the Basket of
Perhaps 50 kg. He was looking for correct ripeness, firm to touch, no green hats, no over ripe- perfect for defined purpose , compound or simple.! This approach is our guiding promise. To recognize that pure spring water, with a PH value of 7.2, is as important to Pizza dough as is Lead free, uncut European Stemware to the drinking of fine Wines.
So whether it bre the distinctive flavor of Lachcha Saffron from Kashmir soaked in warm milk for the cuisine of Dumpukht, fattened two kg white feathered Peking Duck, Carnaroli rice from Piedmont and Lombard region in Italy for the Risotto, Scottish White Salmon for Carpachio, our quest is to use only the freshest and the purest, because for Luxury
…….. Talent is essential, it’s service a pleasure but, above all else, a passion for
The Best of Luxury.
The Adage that “God’s in the detail” becomes a Moment of truth
Whenever you dine at one of our fine restaurants. No presentation however,
Artful, can Substitute what we call “Luxury Ingredients”. Whilst a “Biryani” is just a biryani to the uninitiated, you, the Gourmet dinner, expects the unique fragrance of Vintage, long grain Basmati rice from the Doon Valley, with 98% of the grains unbroken.
Venerable Chefs like Roger Mont Court, would inspect every Tomato in the Basket of
Perhaps 50 kg. He was looking for correct ripeness, firm to touch, no green hats, no over ripe- perfect for defined purpose , compound or simple.! This approach is our guiding promise. To recognize that pure spring water, with a PH value of 7.2, is as important to Pizza dough as is Lead free, uncut European Stemware to the drinking of fine Wines.
So whether it bre the distinctive flavor of Lachcha Saffron from Kashmir soaked in warm milk for the cuisine of Dumpukht, fattened two kg white feathered Peking Duck, Carnaroli rice from Piedmont and Lombard region in Italy for the Risotto, Scottish White Salmon for Carpachio, our quest is to use only the freshest and the purest, because for Luxury
…….. Talent is essential, it’s service a pleasure but, above all else, a passion for
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