Alginates for Gel Immobilization, Encapsulation and Scaffolds
One of the universal carbohydrate polymers used for cell immobilization is calcium alginate. This polyelectrolyte and hydrocolloid is extracted from seaweed. It has become one […]
Month: February 2022
Preparing a Japanese Ramen Soup (Shoyu Ramen)
It might seem a generic response to the question of what makes a Japanese Ramen soup but there are many ways and means as long […]
Preparing Really Creamy Hummus
Hummus is a velvety-smooth paste always made from chick peas and sesame seed paste which is often known as tahini. It is very straightforward to […]
How to Prepare Ads Bi Dersa (Spicy Tomato And Lentil Soup)
Algerians are very fond of Ads bi dersa because this lentil soup is highly spicy and also ideal for vegans and non-vegans alike. We cook […]
How to Prepare Tofu With Jollof Rice
One of the nicest dishes we had recently using a very crispy tofu was in a classic jollof rice which is a Senegalese/Nigerian dish. So, […]
How to Prepare African Spice Mixes
African spice mixes are commonly used to add a strong, pungent and extremely spicy flavour to dishes. My favourite uses the calabash nutmeg along with […]
How to Prepare a Tofu Phali
One of the great health recipes of India is tofu phali which relies on green beans with silken tofu. The fibre content is high but […]
How to Prepare a Tofu Jalfrezi
Tofu jalfrezi is a quick nutritious recipe that has both Indian and British influences. In most recipes tofu is cooked separately and here it is […]
How to Prepare a Red Lentil Dhal
Red Lentil Dhal or Dal is a fine Indian dish suitable for vegans if vegetable oil rather than ghee is used in its preparation. serve […]
Preparing the Vegan Nacho Cheese Sauce
Nacho cheese sauces have always been dairy based but there are some reasonable vegan versions that bring their own inimitable style. This version is a […]
Preparing a Vegan Cheese Sauce
The vegan cheese sauce is the ideal way to show off culinary talent using a combination of ingredients that can be adjusted to suit tastes. […]
Preparing A Vegan White Sauce
The vegan white sauce is straightforward to make and will give the non-vegan versions a run for their money. This sauce is also highly versatile […]
Preparing The Best Bechamél Sauce Ever
One of the basic sauces in haute cuisine and a typical white sauce which is made using milk as its main distinguishing ingredient. It was […]
Preparing Chicken In Black Bean Sauce
Chicken in black bean sauce is a great recipe for woks. The dish is very much southern Chinese. A great favourite of the chef Ken […]
Preparing a Basic Brown Stock
The classic brown stock is the base for a host of sauces and there are many variations. It requires a certain amount of time in […]
How to Cook Chicken And Sweetcorn Soup
The highly popular chinese-style chicken and sweetcorn soup is a classic winter warmer and thoroughly enjoyed in China. It originates from the south-western part of […]
Preparing A Game Stock
The best game stock is prepared by the following method: Serving size: 3 litres Ingredients: 2 kg game bones – pheasant, rabbit, venison, hare. 5 […]
The Demi-Glace Base
The Demi-Glace (half-glaze) is a rich brown sauce base prepared by combining a reduced brown stock and the ‘mother’ sauce Espagnole. This Espagnole is one […]
Sauce Robert (Brown Mustard Sauce)
One of the oldest sauces know in the canon of French sauce cookery is the Sauce Robert or Sauce a la Robert. It is a […]