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Category Deconstructing Recipes
The Science of Making Paneer (Indian Fresh Cheese)
When you visit India or go to an Indian restaurant you are bound to find dishes that contain paneer. Since there are a lot of vegetarians in India, there is often a paneer version of meat dishes, such as butter…
The Science of Samosas – Crunchy Outside with Tons of Flavour
When we went to India, we had a whole list of foods to eat. Some because we had never had them before, others, because we couldn’t get them anywhere else. Naan, butter chicken, paneer in all varieties we could get,…
The Science of Cake Donuts (+ Recipe)
There was a time when I thought a donut was a donut. Just a light brown fried ring with a glaze on top. Of course, there are a tons of glazes & fillings but, being non-American, I never realized there…
Why a Mirror Glaze Is so Shiny (And How to Make It)
In what feels like decades ago in social media lifetimes, mirror glazes were quite the hype in 2016. Beautifully shiny and colorful glazed cakes were everywhere. Whether they were space or galaxy-themed, simply stylish, or brightly colored, they looked amazing…
How to Make Filled Donuts (+ Guide and Recipe)
What’s a better surprise than biting into your donut and discovering there’s a whole other filling inside?! Whether it’s a jam or creme patissiere, it gives your donut a whole extra dimension. But how do they get all that deliciousness inside your…
Victoria sandwich – History & science of a cake
The Victoria sandwich is one of those bakes with a very rich history to it. It is believed to have been (one of) Queen Victoria’s favorite cake(s). It is a round cake of two layers with jam in the middle.…
Almond tuile science – Flexible when hot, crispy when cold
If you’re a fan of cooking/baking shows you will have probably seen them come by: almond tuiles. Pretty, delicate and tasty cookies, but, the special bit is that they’re very flexible when they come out of the oven. You can…
How to Make Hot Water Crust Pastry
If there’s one completely new thing I learned from the show Great British Bake Off, it’s hot water crust pastry. I had never heard of the term before watching the show. Although, looking back, I did have some pies made…
How to Shape a Bread With a Filling
Bread can be as easy or as complicated as you want it to be. You can make a perfectly fine loaf from just flour, water, salt and yeast, shaped into a nice simple boule (or not shaped at all and…
How to Make a Perfect Caramel Nut Tart (+ Recipe)
Making a pastry that beats or rivals that of a pastry shop isn’t something that happens to me very often. I mean, a good cookie or muffin are doable, but those more delicate, often French, pastries, aren’t as easy. But,…
10 ways to shape a bread
Have you tried making a nice round bread, only to end up with a flat, deflated disk? It just wouldn’t hold its shape, despite your care. There are several reasons as to why this might have happened: you might not…
‘Fraiser’ a dough – Pastry technique science
There are so many different techniques and skills in the world of cooking and baking. Once you look beyond your basic pound cake or apple pie you will find that there are a lot of other possibilities. Since I just…