Tag - dairy

ghee in can

Goddess Ghee – Where ghee comes from

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 fridge, it...

cultured (left) vs uncultured (right) butter

Why not all butters are the same

If you’ve ever switched butter brands, and most of us probably have, you’ve probably noticed that one butter isn’t necessarily the same as another. Your new butter might be paler or yellower, harder or...

almond rice pudding

The science of a rice pudding

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...

hazelnut crumble bundt cake

Why & how sour cream is used in cakes

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...

clotted cream and scones

Science of your clotted cream

There are a lot of different creams out these in the supermarket nowadays. An acidic sour cream to top a baked potato, a heavy whipping cream to top your apple pie and so many more. Clotted cream is yet another one and...

coffee creme brulee

Science of creme brulee

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...

cows eating

Where milk comes from

Almost all of our food starts at a farm where plants are grown, animals are raised or fish are kept. Here’s where farmers use photosynthesis and biology to convert sunlight into high quality foods. It’s...

Science of making Indian paneer

When you visit India or go to an Indian restaurant you are bound to find dishes that contain paneer. Since there are a lot of vegetarians in India, there is often a paneer version of meat dishes, such as butter paneer...

mozzarella making step 5 finished mozzarella

How mozzarella is made

Chances are you’ve had a pizza that was covered with mozzarella. It is one of the most common cheeses for a pizza. It melts very well on top of your pizza and turns a nice brown. The mozzarella used on top of a...

homemade yogurt with strawberries and oats

Why yogurt marinades soften meat so well

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...