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The science and chemistry of ingredients and how they are historically prepared are embraced and reinvented by chefs every day. Suspensions, Emulsion, and Foams techniques require skill that can only be developed over time. Chefs understan
d the science behind consistency in food preparations help them produce dishes that feel as good in the mouth as the taste and look.You can listen to the audio as Owner and chef Jeffrey Buben gives a cooking lesson in making a perfect souffle at his Washington, D.C. restaurant Vidalia. This recipe can be seen by clicking on the link The Science of Perfect Souffle.Get the recipe for Jeffrey Buben's omelette souffle with red wine butter sauce.Chefs work on their personal style and often create their own personal niche as they entice guest with their creations.
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