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.
L???Or??al???s latest investment is a huge boost for sustainable beauty
In 2018, the century-old beauty giant L’Oréal announced the launch of its corporate venture capital fund BOLD. An acronym for ‘Business Opportunities for L’Oréal…