It is super easy to whip up egg whites and create a light and foamy consistency. The tricky bit though, is to ensure that the air stays inside and doesn’t deflate out again! This is a common challenge, whenever you…
Water keeps a cake moist and strawberries juicy. But water can also make a cookie soggy, or ruin the crispiness of baked chicken skin. Water can be a food’s best friend or its worst enemy. Controlling just where water sits…
If you’ve never heard of kouign amann, you’re not the only one. It’s one of the many types of French pastry that exists, with its origins in a town in Bretagne. French pastry in general has a long rich history…
A good chocolate mousse is super smooth, airy, chocolatey and just melts in the mouth. It’s a great end to a dinner and is definitely one of my favorite desserts. If you want to make it yourself though it can…
Back in the days, before they had access to baking powder and baking soda, bakers had to be a bit more creative in how they were going to create light airy cakes and sponges. They couldn’t use the chemical reactions…
We’ve been making bread for thousands of years, using flour, water and in a lot of cases yeast. Yeast is what makes our breads light and fluffy, by producing carbon dioxide gas bubbles to make the dough rise. Without yeast,…
Are you also one of those people who doesn’t tend to follow recipes precisely? When you’re asked to add eggs in one by one, or to pour in the sugar slowly, or to use a separate bowl to mix the…
He pokes his finger in the bread, has a close look and says, without yet having taken a bite, ‘this is cleary underbaked’. He the takes another bread, looks at the air holes in them and concludes it hasn’t been…
Every Christmas, Easter, Halloween, Valentine’s day or any other big holiday decorated cookies will start popping up all over the internet. Decorated pumpkins, heart, eggs and trees with beautiful colours. Here at FoodCrumbles we’re not really good in cookie decorating,…
Take some flour, water and salt and you’ve got the basis of so many different breads. What about Indian chapati or a whole wheat bread? Add some fat and you can make paratha, add some yogurt for pita and the opportunities just keep…
Anyone who’s developed a new recipe, which can be as simple as throwing some ingredients in a wok, will know that one of the tricks of a good recipe is the flavour combinations you make. Red cabbage works well with…
There are a lot of different styles and types of pie crusts, some are sweet, some savoury. Some crunchy, some soft and tender. Your heritage will probably determine what you call a standard or basic pie crust. That makes the…
