Learn the science behind:
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.
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…
This is a guest post by Michael, author and founder of Robust Kitchen. Beer is awesome. Declare it from the rooftops! Or maybe that’s old news to you. If you’ve ever enjoyed downing a cold glass next to me at…
For years, if not decades, meringues, whether Italian, French or Swiss, relied heavily on eggs to make that light and airy texture. If you didn’t eat eggs, meringues were out of the question. Egg whites are just such a unique…
Every time we make a flavourful Indian butter chicken or spicy taco mixture, I’m surprised by the power of spices. Combining them well can create such a depth of flavour, that would have been almost impossible to achieve with an…
There are tons and tons of recipes for apple pie (such as our Dutch one). They use different crusts, different ingredient ratios, maybe some additional add-ons. There’s so much to choose from. However, most of these recipes fail to mention…
You can make a cake with very few ingredients, equal amounts of flour, butter, eggs and sugar will give you a delicious pound cake. However, you can tweak the flavour and texture of your cake in an unlimited number of…
After reading Salt, Fat, Acid, Heat (a great book by Samin Nosrat by the way) my eyes were opened to the importance of acid in food. Not just in a lemon meringue tart, or as a drizzle over a salad.…
The other day we made an onion tart that was so incredibly sweet, it was hard to believe the topping was made of just about nothing but onions. It tasted nothing like raw pungent onion and definitely reminded me that…
It’s probably very controversial what I’m about to say, but it’s just my humble opinion: ketchup ruins hamburgers & french fries. Like truly ruins them. It’s such a disappointment to bite into a perfectly fine juicy hamburger and then discover…