Have you ever wonder why you can pull pulled pork into a lot of tiny strands? Why it’s so different from a quickly grilled pork chop? Why it isn’t tough, but soft and tender (despite having been cooked for hours)? If so, you’re in the right place because we were …
Every year, around the American Thanksgiving holiday, the internet seems to be full of cranberries again. We’ve looked at these native to North America fruits before, when using a flavour pairing tool to determine that they work great with brie and walnuts. But there’s more to cranberries for the curious …
If you grew up in certain parts of India you probably use bread (e.g. naan or chapati) as a utensil to scoop up sauces. Just imagine how annoying it would be if those sauces are as runny as a soup, it’ll be hard to scoop them up properly for sure! …
If you’ve ever made any potato dish you might have had both great success and failures with the exact same recipe. In some cases the fries just turn out perfect, in other cases they brown way too quick. Your mashed potatoes may turn out super smooth one day and be …
Every year, at the start of autumn, all over the USA (and the internet), pumpkin spice mixes pop up. Even in Europe you can see it popping up in autumn, though not (yet) as prevalent. Pumpkin spice though isn’t that special, it’s just a smart blend of spices (with quite …
Whenever we make butter chicken, or just tandoori chicken, we marinate the meat in yogurt. Even though it is only in the marinade for 30 minutes or so, it makes the meat beautifully soft and tender. If you leave it in the marinade for too long, it can even become …
We’ve made carrot pancakes, a Dutch style, French crepes, pancakes from the oven, milk-free pancakes and pancakes without eggs. Plenty types of pancakes (and the failed rhubarb pancakes)! So why not make some pumpkin pancakes? What’s great about these pancakes is that they have a hint of pumpkin flavour but …
The other day we bought a beautiful fresh bunch of basil. Whereas you can use the dried version of a lot of herbs in a lot of recipes, I find that basil is almost always best when you use it fresh. It is no use making a pesto with dried …
One of the best things of writing this blog is the questions we get from you. So far they vary from black salt to collagen drinks to olive oil oxidation to rhubarb. It’s always interesting to try and figure out the answers to your questions. In some cases they’re relatively …
Have you also noticed that a lot of store bought chocolate milks do not split whereas in your homemade chocolate milk the cocoa powder sinks down in a matter of minutes? Have you wondered how store bought ice cream is so stable for long periods of time? A quick look …
