Homaro Cantu
Homaro Cantu
Homaro "Omar" Cantu Jr.was an American chef and inventor known for his use of molecular gastronomy. As a child, Cantu was fascinated with science and engineering. While working in a fast food restaurant, he discovered the similarities between science and cooking and decided to become a chef. In 1999, he was hired by his idol, Chicago chef Charlie Trotter. In 2003, Cantu became the first chef of Moto, which he later purchased...
NationalityAmerican
ProfessionInventor
Date of Birth23 September 1976
CountryUnited States of America
We could eliminate sugar across the board for all confectionary products and sodas, and we can replace it with all-natural fresh fruit.
We can create any sort of flavor on a printed image that we set our minds to.
The Japanese have a long lifespan in part because they eat different forms of algae.
Wood pellet grilling could potentially have a lower risk of cancer when compared to other forms of grilling, as some people say that it leads to the creation of fewer carcinogens.
Previous generations used to eat locally out of necessity. Without options like flash-freezing and worldwide export services, communities had to rely on local farms for all of their meals. In many ways, this was beneficial. People ate fresh, seasonal foods that were naturally flavorful and nutritious, and farmers and communities prospered.
Every month, about 20 tons of paper are wasted in restaurant menus alone, and so, you know, by that rationale, if you just ate your menu that was made from organic, local products, you could eliminate that paper waste.
Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite passionately about the pros and cons of each method.
Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even heat quite quickly. And, unlike propane grills which heat up quickly but lack flavor, foods cooked on pellet grills are rich in smokiness and succulence.
The only projects that excite me have to be tied to some aspect of social change. No matter how beautiful, a coffee book doesn't exactly move you to change the way you cook or eat.
According to the supermarkets, there is no such thing as out of season. Berries in the middle of February? Why not? Seafood flown in from Japan? Sure. While it all adds up to appetizing and varied meals throughout the year, regardless of the weather, it comes with a price tag - both ethical and financial.
What is cooking? 'Cooking' is a loose term. It's understanding energy or the lack thereof,
If you have time-release pills, you could have time-release expanding cheesecakes.
Lots of the cooking classes open to non-professionals are too low-level for experienced foodies, or don't offer enough hands-on training.
Any idea's a great idea as long as it tastes great,