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The starting point of your food: the INGREDIENTS. They’re key to making a successful product, so you’d better understand them. What they’re made of, how they work, and what to look out for when choosing just exactly which ingredient to use.
Once you’ve decided which of the many rice dishes you want to cook and once you’ve decided which specific rice variety to use, you’ve got another decision to make. How to cook your rice? And, just as importantly, should you…
This is a guest post by Karen Rutherford founder and editor-in-chief at the Cakedecorist. I was making cheesecake the other day and thought it could do with a strawberry sauce on top. So, I set out to boil down my…
The other day, having some rhubarb left and not wanting to make a rhubarb pie, cake or crumble (>90% of rhubarb recipes online seem to be for one of those!), I decided to try a rhubarb ice cream. I had…
This is a guest post by a fellow food technologist (in training), Shriya Kumar. She is currently working towards a Master’s degree at Wageningen University & Research and soon, a career in the food industry. Before you start reading this…
Ever unknowingly took a bite or big sip from a dish or a newly developed product and suddenly had your mouth on fire? Scrambling to find a glass of water (even though it doesn’t really help), some yogurt, a piece…
Have you ever bought a seemingly beautiful piece of meat for dinner, only to find out it turned out completely dry in your stew, or chewy when grilled? Is so, you’re not alone, choosing the right piece of meat for…
Have you ever substituted a black lentil with a green one? And did you also end up with mushy lentils that were supposed to go into a salad but seem more at home in a soup? In other words, did…
This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. What flavor is Mountain Dew? How does someone make a…
After boiling a pot of water and dunking in a fresh tea bag, that bright ,transparent water starts to turn into a golden yellow or brown. Fragrant smells start to waft into your nose. The warm cup is perfect to…
If you have your own sourdough starter, kept alive by carefully feeding it on a regular basis, you are growing your own micro organisms. Micro organisms are all around us, in the air and on most surfaces. In most cases…
After kneading the chapati dough, rolling it into circles and baking it on our tawa, we never skip one essential last step. Adding a thin layer of ghee on top. Whereas the ghee is hard when it comes from the…
We eat freshly baked bread with a spread of butter. Put a little bit of margarine on a sandwich to help the sprinkles stick. Use lard and shortening in a pie crust. And can’t make a decent paratha or chapati…