Why should dessert go at the end? Why have western and westernised restaurants embraced this structure of cooking and eating, while in some Asian cuisines, sweet and savoury dishes are served together? More importantly, why do western professional kitchens barely use sugars in their savoury dishes? Meanwhile chefs cooking some Asian foods use sugars - cane sugar, beet sugar, honey, and maltose - in equal quantities as savoury ingredients for taste, colour, viscosity, and depth and balance of flavour.
XO Soused - The (r)evolution in Chinese desserts
XO Soused - The (r)evolution in Chinese…
XO Soused - The (r)evolution in Chinese desserts
Why should dessert go at the end? Why have western and westernised restaurants embraced this structure of cooking and eating, while in some Asian cuisines, sweet and savoury dishes are served together? More importantly, why do western professional kitchens barely use sugars in their savoury dishes? Meanwhile chefs cooking some Asian foods use sugars - cane sugar, beet sugar, honey, and maltose - in equal quantities as savoury ingredients for taste, colour, viscosity, and depth and balance of flavour.