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Cantu's second restaurant, iNG, focused on a concept he called "flavor-tripping" – the use of the "miracle berry" to make sour foods taste sweet. [11] The restaurant lost money and was closed in the Spring of 2014. [12] After iNG closed, Cantu opened a coffee house called Berrista focused around the same concept. [2]
Moto was a molecular gastronomy restaurant in the Fulton River District of Chicago, Illinois known for creating "high-tech" dishes which incorporate elements such as carbonated fruit, edible paper, lasers, and liquid nitrogen for freezing food. [1] Moto was run by executive chef Homaro Cantu until his suicide in 2015.
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Miraculin is a taste modifier, a glycoprotein extracted from the fruit of Synsepalum dulcificum. [2] The berry, also known as the miracle fruit, was documented by explorer Chevalier des Marchais, who searched for many different fruits during a 1725 excursion to its native West Africa. Miraculin itself does not taste sweet.
The pulp of the berry contains a protein, called miraculin, that binds to the tongue and blocks the taste bud receptors responsible for sour and bitter flavors for up to an hour.
The berry itself has a low sugar content [9] and a mildly sweet tang. It contains a glycoprotein molecule, with some trailing carbohydrate chains, called miraculin . [ 10 ] When the fleshy part of the fruit is eaten, this molecule binds to the tongue's taste buds , causing sour foods to taste sweet.
Homaro Cantu: A chef, inventor, entrepreneur, and molecular gastronomist. He owns iNG, Cantu Designs, and Moto in Chicago, known for its use of 'high-tech' food created with edible paper, centifuges, lasers, and liquid nitrogen. December 4, 2011: Heather Knight
Thaumatococcus daniellii, also known as miracle fruit or miracle berry, is a plant species from tropical Africa of the Marantaceae (arrowroot & prayer plant) family. It is a large, rhizomatous , flowering herb native to the rainforests of western Africa in Sierra Leone , southeast to Gabon and the Democratic Republic of the Congo .