fats Archives - Food Crumbles

Deconstructing Recipes

How to Make Trinidad Paratha Roti (Super Flaky Flatbread)

Most flatbreads are daily staple foods. They’re easy and quick to make, often without the need for an oven. This of an Indian chapati or a Greek pita bread. But just like you can make complicated breads such as...

May 14, 2020

5 min read

peanut butter from the fridge - keeps its shape

Researching Ingredients

Why Do Some Peanut Butters Split? – Science of Peanut Oil

Have you ever noticed in stores that some peanut butters have a layer of clear liquid on top of the peanut butter? It doesn’t seem to matter whether it’s chunky or not, some brands just do. Other brands...

March 22, 2020

7 min read

Understanding Ingredients

What Is Ghee and Where Does It Come 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...

March 17, 2020

10 min read

My first attempt pie crust, flour and fat are ready to be mixed.

Comparing Ingredients

How to Choose Fats: Comparing Butter, Ghee, Lard, Etc.

We eat our freshly baked bread with a spread of butter (or margarine). Use lard (or shortening) in a pie crust. Can’t make a decent paratha or chapati without a good dollop of ghee. Yet they’re all fats and...

March 10, 2020

8 min read

cultured (left) vs uncultured (right) butter

Making Food

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...

January 14, 2020

10 min read

Making Food

Making Perfect Puff Pastry – Science of Flaky Layers

Making puff pastry sounds very daunting to a lot of home bakers. Folding and folding of doughs, butter sticking out, hours and hours of work. You might have seen contestants struggling with it on tv baking shows or...

March 5, 2019

8 min read

Using ingredients

Why and When You Should Use Orange Zest Instead of Juice

If you want to bake something with an orange flavour, recipes will more often than not, not use orange juice. Instead, you will use orange zest (or both). But why is that the case? That orange zest is actually packed...

February 16, 2019

7 min read

Food chemistry basics - hydrophobic vs hydrophilic

Hydrophilicity vs. Hydrophobicity – Importance of Water in Food

Sometimes a term might be so familiar to you that you use it all the time, whereas another person, who doesn’t know that term, has no idea what you’re talking about. When talking about science that can be...

September 20, 2017

5 min read

Storing Food

Food spoilage – Rancidity and food chemistry

Ever found back an old bag of peanuts that just didn’t taste or smell good anymore? A little sour maybe but otherwise just not as good as a fresh peanut? Or have you had a similar experience, but with butter...

September 14, 2017

7 min read

Using ingredients

Olive oil ice cream

One of the challenges of homemade ice cream is to make the ice cream scoopable, straight from the freezer. Often, ice creams tend to become really hard in the freezer, requiring either patience, or a microwave (30s at...

September 2, 2017

3 min read

Tag - fats

How to Make Trinidad Paratha Roti (Super Flaky Flatbread)

Why Do Some Peanut Butters Split? – Science of Peanut Oil

What Is Ghee and Where Does It Come From

How to Choose Fats: Comparing Butter, Ghee, Lard, Etc.

Why not all butters are the same

Making Perfect Puff Pastry – Science of Flaky Layers

Why and When You Should Use Orange Zest Instead of Juice

Hydrophilicity vs. Hydrophobicity – Importance of Water in Food

Food spoilage – Rancidity and food chemistry

Olive oil ice cream

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