Great cooks go to great lengths to control the temperature of their productions. As Shizuo Tsuji tells it, one Tokyo restaurant built an entirely new kitchen on the second floor in the very center of the building, so that soup can reach all the diners in less than 30 seconds. But temperature control is much more than challenging your guests’ ability to elegantly sip hot soup without making too loud a slurping sound. As temperature changes, food goes through physical and chemical changes, which lead to changes in texture and flavor. The iron chef and average home cooks could be separated by a couple of degrees on either side of a critical temperature.
May 2024 | Finovate Spring
Get ready for a fintech extravaganza as Finovate Spring 2024 takes center stage at the Marriott Marquis San Francisco from May 21 to May 23. This event is…