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Rendering beef fat is quite a fascinating process. You’re transforming seemingly unedible, gooey, octopus-like material into pure liquid fat. At some point, you may well wonder whether that transformation will even happen! But, be patient. If done well, you can…
Ever found back an old bag of peanuts that just didn’t taste or smell good anymore? Maybe with a bit of a musty smell to it? Or maybe you had a similar experience, but with butter? That didn’t just smell weird,…
Ever opened a new pot of peanut butter only to find a thin liquid layer lying on top of the peanut butter? If so, don’t worry! This is a completely natural thing to happen for unstabilized, natural peanut butter. That…
If you’ve ever switched butter brands, you might have noticed that one butter isn’t necessarily the same as another. Your new butter might have a paler color, be harder, or differ in flavor from what you’re used to. Sometimes, the…
Still think the only way to make mayonnaise at home is by taking a whisk and some hard work for a couple of minutes? Luckily, times have changed and you can now make mayonnaise in a matter of minutes, using…
Sometimes it’s amazing how a small process step can make such a big change in a food. Merely heating some butter, until it turns brown transform a yellow/white solid fat into a flavor bomb. It’s promoted from being just another…
Ever stood in front of the shelf spaces full of olive oil bottles and cans and wondered why there are so many different types of packaging? Non-transparent plastic bottles, slim and tall transparent plastic bottles, oils in greenish plastic, some…
Up to not too long ago, I’d consider myself a muffin fan over a cupcake lover. I never really understood the craze around cupcakes with their (too) sweet toppings. But, that changed after seeing yet another season of Sugar Rush…
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 croissants…
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…
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 you’ve read…