Category - Deconstructing Recipes

filled profiteroles with creme patissiere

Deconstructing Recipes

The Science of Choux Pastry (In Profiteroles)

Choux pastry truly is a little piece of magic. It starts out as a small little ball of dough, but turns into a light, airy and fluffy hollow ball in the oven! It makes delicious profiteroles, éclairs, cream puffs and...

November 2, 2019

7 min read

Deconstructing Recipes

How to Make Super Thin Doughs (Strudel, Filo, Etc.)

So many cuisines have dishes that are made with super thin pastry. The very thin dough can be used for making anything from Middle Eastern baklava, Greek spanokopita, German strudel to Indian samosas. They’re all...

October 28, 2019

7 min read

Deconstructing Recipes

Making Trini Kurma – Short crust + Ginger sugar science

No matter where you look, there’s a good chance you’ll find some surprising science hidden in a seemingly not at all sciency food dish. Same for these Trini kurma, a cookie covered in ginger sugar syrup...

October 26, 2019

6 min read

Deconstructing Recipes

How to Save a Collapsed Italian Meringue (+ Recipe)

Have you ever been left with egg whites after making a recipe that calls for egg yolks only? And not feeling like making crispy meringues from the oven, again? Good thing there are other options such as these soft and...

October 10, 2019

6 min read

Deconstructing Recipes

The Science of a Rice Pudding (+ Recipes)

A rice pudding, isn’t that just a regular, simple dessert? Nothing special or fancy? After making a rice pudding the other day (for testing The Turkish Cookbook), and of course, making several steps along the way...

September 23, 2019

7 min read

two cheese risotto with walnuts, apple and cucumber

Deconstructing Recipes

The Science of Risotto (And a Lazy Way of Cooking It)

If you’re an avid follower of Masterchef Australia (as myself), you’re probably familiar with the ‘death dish’ (although it’s less of a death dish in the more recent seasons): risotto! On...

September 11, 2019

6 min read

Deconstructing Recipes

What Are Papadums (Papads) and How Are They Made

Indian food is known for all its accompaniments on the plate. Whether it’s a chutney, a pickle or some type of bread, most meals aren’t just made of one dish. For bread, there are a lot of different options...

August 12, 2019

9 min read

Deconstructing Recipes

The Science of Creme Brulee (+ Recipe)

Creme brulee is definitely one of the more decadent, luxurious desserts out there, while still being widely available. It’s a soft and silky creme on the inside covered with a crispy brown sugar top. Creme brulee...

June 25, 2019

6 min read

Deconstructing Recipes

How to Make Maple Cream (The Science of Sugar Crystallization)

If there’s anything more maply than maple syrup, it’s maple cream. It’s not as common as maple syrup and you won’t find it in most supermarkets. Which is a shame, because if anything, it tastes...

May 27, 2019

7 min read

Deconstructing Recipes

Torta Setteveli – How to Make This Challenging Italian Cake

Making a complicated dessert once in a while is a good way to practice a lot of techniques and to learn something new. The French in particular are good in making pastry which consists of a lot of different (complex)...

April 16, 2019

7 min read

Category - Deconstructing Recipes

The Science of Choux Pastry (In Profiteroles)

How to Make Super Thin Doughs (Strudel, Filo, Etc.)

Making Trini Kurma – Short crust + Ginger sugar science

How to Save a Collapsed Italian Meringue (+ Recipe)

The Science of a Rice Pudding (+ Recipes)

The Science of Risotto (And a Lazy Way of Cooking It)

What Are Papadums (Papads) and How Are They Made

The Science of Creme Brulee (+ Recipe)

How to Make Maple Cream (The Science of Sugar Crystallization)

Torta Setteveli – How to Make This Challenging Italian Cake

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