Tried making light and fluffy wheat-free bread? Or accidentally over-kneaded your scones? If so, you’ve ‘met’ a unique group of proteins: gluten. These molecules can form amazing, elastic networks. We’ll have a look at how and when they do so!…
No matter where you look, there’s a good chance you’ll find some surprising science hidden in a seemingly not sciency dish. That is definitely the case for these kurma, which we lovingly call “Trini kurma” since the recipe comes from…
The more you learn about different cuisines, the more similarities you can see between them. So, when recently learning about brick pastry, which is a very thin dough cooked on a flat griddle, I quickly learned that a lot of…
Have you ever seen those profiteroles or cream puffs with a speckled decorated top? The pattern on top almost looks like dried out earth, with a lot of cracks and spaces in between the darker spots of decoration? Note only…
Choux pastry truly is a little piece of magic. It starts out as a small little ball of dough, but turns into a light, airy and fluffy hollow ball in the oven! It makes delicious profiteroles, éclairs, cream puffs and…
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…
Ever forgot to add the baking powder or baking soda to your recipe? Or used baking soda and baking powder in your cake, only to discover it resulted in a flat cake? Baking powder & baking soda have a crucial role…
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…
When we went to India, we had a whole list of foods to eat. Some because we had never had them before, others, because we couldn’t get them anywhere else. Naan, butter chicken, paneer in all varieties we could get,…
There are so many different techniques and skills in the world of cooking and baking. Once you look beyond your basic pound cake or apple pie you will find that there are a lot of other possibilities. Since I just…
Water keeps a cake moist and strawberries juicy. But water can also make a cookie soggy, or ruin the crispiness of baked chicken skin. Water can be a food’s best friend or its worst enemy. Controlling just where water sits…
If you’ve never heard of kouign amann, you’re not the only one. It’s one of the many types of French pastry that exists, with its origins in a town in Bretagne. French pastry in general has a long rich history…