Simplified Modern cooking-
Modern cooking uses scientific principle and day to day research to improve its creation, as well as traditional or classical cooking that re-examines its technique through conducting tests in order to get rid of incorrect Or irrelevant information,
In last five years I have visited hundreds of hospitality schools and met thousands of hospitality professionals around the world regarding modern cooking techniques.
I have found out around the globe that there is a big misunderstanding grown on this subject. The general misconception is that modern cooking means something very complicating like spherification or big plate with small amount food, but the truth is far from reality.
There are hundreds of books in the market on kitchen chemistry, molecular gastronomy, kitchen science, most of these books created more fumes in the name of modern cooking around the world instead of clearing it.
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In the Last few years a growing number of customers in the UK and culinary students I have met during my visits to different catering collages, have made me realize the necessity to clear
the doubts in modern cookery, So that modern cooking is simplified in such a way that it can be utilized professionally as well as domestically.
Since last two years, I fed over 50 thousand customers in London following modern cooking
techniques and had wonderful comments about my food. A growing demand for the recipes and how to use result oriented scientific principle to produce delicious became a necessity that I organize my work and write down in a book. 
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I n last 20 years cooking techniques have changed dramatically. In today’s modern cooking chefs use the local and seasonal raw ingredients. Chefs also know at what temperature they are working in the kitchen, chefs and scientist trying to improve our understanding of heat transfer, heat capacity. Heat in this context does not mean high temperature only, but also understanding the concept of freezing, chilling, and thawing.
For example modern chefs experimented and noted down how cold the water should be to refresh salad levees, and how many ice cubes is necessary to obtain desire temperature,
Today’s chefs are questioning authorities of recipe for example chefs and scientist have found out the biggest myth in the kitchen which is recommended in thousands of book that meat should be seared to seal the juices, here high temperature would coagulate the protein* and will seal the surface to prevent the loss of juices, but the reality is meat which is cooked in a lower temperature without being seared retains maximum juices and it happens because by searing protein coagulates and squeeze juice out of the muscles. (go ahead and try this experiment, and what you will realize is modern cooking concept- scientific study of deliciousness)
We are constantly improving our understanding of how to control the taste, texture and flavour which includes- society linked to culinary activity*, chemical and physical aspects of the artistic component*, caramelization*, Millard reaction*, freezing* ,heating* , emulsifying*, thickening*, jellying agents*, moisture *, pressure*, aeration* seasons effect on food* olfactory system*, customer expectation*
Today’s fine dining kitchen is about planning and organizing flavors together to deliver the best possible combination which involves mainly three different process which is *preparation, *cutting and *cooking.
So at last go ahead with your hypermodern emotional cooking*, gastro physics*, culinary alchemy*, cutting edge science cuisine*, science food molecular cooking*, *, or whatever fancy name you attach to it - remember After all, modern cooking is scientific principle and day to day research to improve its creation, as well as traditional or classical cooking that re-examines its technique through conducting tests in order to get rid of incorrect Or irrelevant information,Scientific study of Deliciousness, not technical wizardry.
*will be discussed later under modern cooking, u can ask any thing in Fand B forum
Modern cooking uses scientific principle and day to day research to improve its creation, as well as traditional or classical cooking that re-examines its technique through conducting tests in order to get rid of incorrect Or irrelevant information,
In last five years I have visited hundreds of hospitality schools and met thousands of hospitality professionals around the world regarding modern cooking techniques.
I have found out around the globe that there is a big misunderstanding grown on this subject. The general misconception is that modern cooking means something very complicating like spherification or big plate with small amount food, but the truth is far from reality.
There are hundreds of books in the market on kitchen chemistry, molecular gastronomy, kitchen science, most of these books created more fumes in the name of modern cooking around the world instead of clearing it.
.JPG)
In the Last few years a growing number of customers in the UK and culinary students I have met during my visits to different catering collages, have made me realize the necessity to clear
the doubts in modern cookery, So that modern cooking is simplified in such a way that it can be utilized professionally as well as domestically.
Since last two years, I fed over 50 thousand customers in London following modern cooking
techniques and had wonderful comments about my food. A growing demand for the recipes and how to use result oriented scientific principle to produce delicious became a necessity that I organize my work and write down in a book. 
.JPG)
I n last 20 years cooking techniques have changed dramatically. In today’s modern cooking chefs use the local and seasonal raw ingredients. Chefs also know at what temperature they are working in the kitchen, chefs and scientist trying to improve our understanding of heat transfer, heat capacity. Heat in this context does not mean high temperature only, but also understanding the concept of freezing, chilling, and thawing.
For example modern chefs experimented and noted down how cold the water should be to refresh salad levees, and how many ice cubes is necessary to obtain desire temperature,
Today’s chefs are questioning authorities of recipe for example chefs and scientist have found out the biggest myth in the kitchen which is recommended in thousands of book that meat should be seared to seal the juices, here high temperature would coagulate the protein* and will seal the surface to prevent the loss of juices, but the reality is meat which is cooked in a lower temperature without being seared retains maximum juices and it happens because by searing protein coagulates and squeeze juice out of the muscles. (go ahead and try this experiment, and what you will realize is modern cooking concept- scientific study of deliciousness)
We are constantly improving our understanding of how to control the taste, texture and flavour which includes- society linked to culinary activity*, chemical and physical aspects of the artistic component*, caramelization*, Millard reaction*, freezing* ,heating* , emulsifying*, thickening*, jellying agents*, moisture *, pressure*, aeration* seasons effect on food* olfactory system*, customer expectation*
Today’s fine dining kitchen is about planning and organizing flavors together to deliver the best possible combination which involves mainly three different process which is *preparation, *cutting and *cooking.
So at last go ahead with your hypermodern emotional cooking*, gastro physics*, culinary alchemy*, cutting edge science cuisine*, science food molecular cooking*, *, or whatever fancy name you attach to it - remember After all, modern cooking is scientific principle and day to day research to improve its creation, as well as traditional or classical cooking that re-examines its technique through conducting tests in order to get rid of incorrect Or irrelevant information,Scientific study of Deliciousness, not technical wizardry.
*will be discussed later under modern cooking, u can ask any thing in Fand B forum
