Producing Crackers
Crackers are a type of biscuit which have long been valued for their diversity and versatility. They were first produced to sustain travelers such as […]
Month: December 2018
Shortbread
Shortbread is an old Scottish baked biscuit which is traditionally made with one part white sugar, two parts butter and three parts flour which was […]
How Shortening Helps in Baking
The use of shortening in baking is a long-standing term for the function that an oil or fat performs in baking. These fats contributed a […]
Boeuf Bourguignon
Boeuf bourguignon is an easy dish which makes fantastic use of beef. One of the French classic dishes and a casserole indeed, for a cold […]
Daikon
Daikon radish is one of those vegetables that has transcended the lore which is associated with what we tend to think of as a quite […]
The Top Five Vinegars For The Kitchen
Vinegars are an essential ingredient and condiment in the kitchen. Vinegar can turn ordinary vegetables into something special when they are soused in this slightly […]
Chorizo
Chorizo is the classic fermented, cured and smoked sausage of Spain. Alexandre Dumas, the great French novelist, toured Spain in 1446 to 1847 and wrote […]
How to Prepare Smoky Baked Beans
The idea behind smoky baked beans comes from turning this staple of the lunch and dinner table at home in the middle of the week […]
What is Apoptosis (Programmed Cell Death)?
Apoptosis is the managed or orderly programmed death of a cell. It is a key process for maintaining cell homeostasis and controlling cell autonomy (Jorgensen […]
The Fermentation of Amycolatopsis mediterranei
Amycolatopsis mediterranei is a bacterium known for its ability to produce rifamycin B, an important antibiotic used in the treatment of tuberculosis and other bacterial […]
Leek And Potato Soup
A classic, easy to make soup for a hearty evening supper. Serve with croutons and garnish with watercress. This recipe makes the most of creamy […]