How to Prepare Roast Duck
The roast duck is simple fare when it is prepared and served using our easy cheerful approach. It makes a great alternative to the roast […]
Articles by smitsa
Exploring the Pleurotus Genus: Diversity, Characteristics, and Biotechnological Marvels
The Pleurotus genus, commonly known as oyster mushrooms, represents a fascinating group of fungi with diverse species and significant biotechnological applications. These mushrooms have garnered […]
Pan-Fried Brill
This elegant dish pairs the delicate flavor of that wonderful flatfish, the brill with fresh, vibrant vegetables, perfect for a light meal for two. To […]
Vegan Spinach and White Cannellini Bean Mezzeluna with Three-Bean Sauce
Vegan Spinach and White Cannellini Bean Mezzeluna with Three-Bean Sauce – a great way to celebrate vegan food by combining spinach and cannellini beans which […]
The Bacteria: Corynebacterium glutamicum
Corynebacterium glutamicum is a Gram-positive, non-pathogenic bacterium that belongs to the genus Corynebacterium. It is widely used in industrial biotechnology for the production of various […]
How to make a Shortcrust Pastry
Shortcrust pastry is usually the basic pastry base for savoury tarts. It is simple to make but should be a common skill of all chefs […]
Marinades And Barbecue Sauces
Marinades and barbecue sauces are the ideal way to bring flavour to many meats including beef, lamb, pork and chicken. They are especially important if […]
Ikan Asam Manis (Sweet and Sour Fish)
A delicious Ikan Asam Manis (Sweet and Sour Fish) recipe tailored for two people, featuring lightly battered cod, pineapple, bell pepper, and a bright, tangy […]
How To Make Chocolate Truffles: It Is So Easy
Have you ever wondered how they make chocolate truffles like they do at Lindt or Ferrero Rocher ? I used to think that every one […]
How to Make Arancini
Arancini is a sticky ball of risotto rice which is usually filled with a delightful mess of mozzarella cheese then cooked until it is golden […]
How to make a Great Custard
Custard is very much a British invention and is virtually the same as crème Anglaise save for the fact that it is often made much […]
Introduction to Peptidomics
Peptidomics is the large-scale study of endogenous peptides within biological systems. This field focuses on identifying, characterizing, and quantifying peptides (typically 2–50 amino acids long) […]
How to make Celeriac Purée
Celeriac puree is often made as a side sauce for roast meats where it provides that slight celery note that so many people enjoy. This […]
Le Creuset’s French (Dutch) Oven – the Gift For The Kitchen Everywhere
Le Creuset is a name love by all chefs and cooks everywhere, especially of FoodWrite Ltd. we use their cast ironware for tagines, stews and […]
How to Prepare Squid for Cooking
Squid is a cephalopod which puts it in the same class as octopus, cuttlefish or ink fish as some people call them. When you prepare […]
How to Make a Cheese Puff Pastry
A simple cheese puff pastry. Ingredients: 1 pack ready-rolled puff pastry 250 g/8 oz. cow’s cheese especially Emmental 2 eggs pinch of ground black pepper […]
How to prepare Roast Duck Breasts
Roast duck breasts are great with a full-bodied sauce. However, to make life simple here is the basic recipe for cooking this great bird. [Please […]
How to Prepare Steak Diane
Steak Diane is a long-established approach of preparing a sirloin steak with a wonderful earthy sauce. The theatre is to prepare the sauce in front […]
How to make a Beurre Blanc sauce
Beurre blanc is a warm emulsified butter sauce made with a reduction of vinegar and dry white wine normally Muscadet. In English it would be […]
Chromatin Immunoprecipitation and Its Role in Molecular Biology
Gene expression in eukaryotic cells is governed not only by the DNA sequence itself but also by how that DNA is packaged within chromatin. Understanding […]