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Jamaica Gleaner What's Cooking
published: Thursday | March 9, 2006
THE SCIENCE BEHIND FOOD - The miracle of meringue
IT'S QUITE fascinating how egg whites transform from a clear runny solution to a fluffy white consistency just by whipping them with a whisk or electronic beater. A simple chemical process, which is offset by the introduction of air bubbles...
RIDING THE WAVES OF SOUTHBEACH
I CANNOT write about Ferran Adria this week. This 'god of food' whose revolutionary sci-fi cuisine has changed the way we look at 'edibles', deserves the best of the best reviews. A show per se. My preparations to invite you to step out of the box...
GARDEN OF GOODNESS - Know your Herbs and Spices
THE TERM herb means dried plant product, especially their green succulent parts, which are used for culinary purposes. Herb originated from the Latin word 'herba', which means 'green crops'.
Saltfish delights
IT IS estimated that Jamaicans consume approximately 5,000 tons of salt fish annually, of which 80 per cent is imported from Norway. And businesswoman Débè-Ann Chen has been busy experimenting with the product.
SCOOP IT SPOON IT
SPOONS, THINK carefully and you will realise that they are one of the most often used utensils. Spoons are more essential than a forks as you can't have your soup, porridge or ice cream without them.
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