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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…
When rendering beef fat, there may be a point during which you wonder whether it will all work out. Will that gooey, octopus-like mass truly turn into pure liquid fat? Be patient. If done well, the previously hard, unappetizing pieces…
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…
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 though do…
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 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 even…
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 softer, more or less flavorful. So,…
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…
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…