With the influence of Heston Blumenthal now stretching far and wide and food dishes getting ever more bizarre in terms of presentation and content, if in any doubt just watch Great British Menu or Masterchef, it may come as no surprise that German Company Bosch has developed a home kitchen worktop particle accelerator due for Autumn release.
In an attempt to help peer through all the steam, NewsBiscuit has produced a handy guide to bring you up to speed with the latest fads and foibles of molecular gastronomy and fine dining.
Serving Plates: Old china plates are so passé darling. Next time you have friends around for a meal why not try using laminated carpet tiles to present the food. NB Tip – be sure not to cook a dish with gravy or a sauce.
In Three Ways: Serving something in three ways is not only ‘on trend’ but is also a handy way to use up something that you have too much of in the fridge or store cupboard.
Sous-Vide: It’s all the rage to cook dishes sous-vide in today’s climate. But if you’re in any doubt and don’t want to let yourself down by messing the technique up in front of important guests, then simply serve them Uncle Ben’s Boil in the Bag Rice and Birdseye Cod in Lemon and Dill Sauce. It’s the exact same process and doing it this way makes it 100% foolproof.
Blow Torch: Previously the preserve of the painter-decorator the blow torch is a must in the modern kitchen but a word of caution here, be careful with the net curtains when using one.
Tasting Menu: Popular with the celebrity cheffing fraternity. Costing a fortune but providing not even enough sustenance to fill a sparrow, a tasting menu is a succession of dishes where each one makes the average portion of Tapas look like a four course banquet. A stop off at the kebab van is guaranteed after a tasting menu experience.
Food Story: For dishes to have a story attached is something that’s very now very popular. Apparently diners like to have some kind of connection with the idea of any given dish’s inspiration, with one West End Michelin 3-Starred establishment serving a popular set menu of: We shall fight on the beaches starter followed by Call me Ishmael for main course and for dessert It was the day my Grandmother exploded – yours for a cool £285 per head.