Dr. M.G.R.
Educational And Research Institute
(Deemed to be University with Graded Autonomy Status)
Accredited by NAAC with 'A' Grade (CGPA 3.31 for 4 point scale)
(An ISO Certified Institution)
Maduravoyal Chennai - 600095. Tamilnadu, India.

FACULTY OF HOTEL MANAGEMENT, CULINARY ARTS AND De-Novo COURSES

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26
May
Posted by Admin

THE SCIENCE BEHIND OUR SEEMINGLY WEIRD FOOD COMBINATIONS

It made us wonder: Is there a biological reason we chase our whiskey with pickle juice and prefer our apples with peanut butter (other than the fact that both combos taste awesome)? Turns out, there is legit science behind a lot our favorite flavor pairings.

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26
May
Posted by Admin

The 10 rules of expiry dates

Use-by dates are a food-safety matter so you should always take them seriously. Here’s a guide to where you do – and definitely don’t – have some leeway

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26
May
Posted by Admin

What's the deal with these vague ingredients?

The first thing to learn is that natural and artificial flavors aren’t that different from each other, at least not chemically. There’s an assumption when you have an all-natural label declaration, that somehow you’re opting out of the tweaking and the futzing about that you get when you have flavor systems made by flavor houses—that’s not how it works.

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26
May
Posted by Admin

DIZZYING GRANDEUR OF 21st-Century Agriculture

Photographer George Steinmetz spent nearly a year traveling to capture that system, in all its scope, grandeur and dizzying scale. His photographs are all the more remarkable for the fact that so few large food producers are willing to open themselves to this sort of public view.

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26
May
Posted by Admin

HOW TO THAW CHICKEN & DEFROSTING FOOD QUESTIONS, ANSWERED

When it comes to cooking, it may feel like there are a lot of rules to follow, bad kitchen habits you need to stop and tricks you should use to make the most satisfying dishes.

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26
May
Posted by Admin

All the Types of Onions, and What They're Best For

We love the fact that there are different types of onions out there because each has its own special qualities a distinct onion personality, if you will. Whether it's a white onion, yellow onion, or red onion, there's something each one can do better than the other two. It's all about diversity.

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26
May
Posted by Admin

Best ways to cook zucchini

We’ve called it bland, watery, mushy, slimy, worthless. We’ve said that the only good thing about it is that it’s abundant and cheap—always around but never what you want.Sorry, zucchini. It’s not you—well, it kind of is you—it’s mostly us. Just because a zucchini isn’t a tomato (slice, salt, eat, done), doesn’t mean it can’t be wonderful, valuable, and worthwhile.

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