Food Science Sketches

This section is a collection of my food science notes. What can be viewed are works done either by myself and a team mate, or another group of people. I thank all the people who worked hard to bring all these notes and photos to reality. All the exercises have been highly sensorial. The good, the bad, and the ugly all coming together to bring flavors, textures, and processes. The photo above was a plate testing for Contemporary Cuisine class. It looks simple with just pan fried scallops, fried Brussel sprouts, and lightly baked tomatoes, but they're prepped and seasoned to mix the umami, sour, and bitterness all together. The recipe was developed by my team mate and myself. We credit the book "Flavor Bible" for this creation. In a recipe developing process, it is true that having a wide range of keywords can bring inspiration. There is no particular order in this section, no theme or date to follow in strict order, hence, I dubbed it "sketches." Beside the PDFs are brief descriptions of the notes. Click any that you get curious about. Just like keywords, the goal of the descriptions are simply to bring forth insight.