Making Soft White Rolls
Soft white rolls are a classic staple that can be enjoyed on their own, with butter, or filled with your favorite sandwich ingredients. These rolls […]
Baking
Making Paratha Bread
Paratha is a classic Indian flat bread which is similar to a chapati only richer and flakier. It looks like a triangular bread. The bread […]
What Are Snickerdoodle Cookies ?
Snickerdoodle cookies sound rather peculiar to anybody hasn’t tried these biscuits before but they are rather yummy. As with most cookie recipes they are made […]
Is The Use of PFAS on Cookware A Slippery Slope?
Per- and polyfluoroalkyl substances (PFAS) have been a topic of increasing concern in recent years due to their widespread use in various products and potential […]
Steamed Cake
A steamed cake is very distinct from a baked cake. Seems simple to say but they are very different in texture and resemble a steamed […]
What Is The Flavour Of Bread ?
The flavour of bread may seem a peculiar characteristic to focus upon because we all know really what bread is and how it is meant […]
The National Bread Of Iran: Sangak
Travel to Iran and you will taste the national bread of this country, sangak. (Persian: سنگک, Azerbaijani: Səngək; or nan-e sangak نان سنگک). It is […]
Chinese Steamed Buns
Chinese steam bread or buns are popular staples to accompany all sorts of chinese dishes. Peking duck and chow meins are all popular dishes which […]
Making Pastry Or Paste: A Chef’s Essential Skill
Cold hands, warm heart, great at pastry. All pastry is a mix of flour, many with fat and water which are all put together to […]
How To Prepare A Ciabatta
Ciabatta bread, for all its ubiquity has retained its quality even though it is produced a massive scale. It is one of the great breads […]
Sustainability and Green Issues with Baking
Baking, while a cherished culinary art, presents several sustainability challenges. Addressing these issues can significantly reduce the environmental footprint of both home and commercial baking. […]
Electrochemical Leavening: An Innovative Approach to Dough Leavening
Leavening is a crucial process in baking that involves the production of gases within dough, causing it to expand and resulting in the light, airy […]
Cruffin – Whatever next ?
You may ask yourself what a cruffin is. Australians will know what you are discussing. One clue is the –uffin which refers to the muffin […]
Dosa, The Breakfast Pancake We All Love
When I talk about breakfast with my associates in India, I wouldn’t necessarily be thinking that the Dosa was top of the list. However, like toast […]
The Benefits Of Brewer’s Spent Grain (BSG)
Brewers’ spent grain (BSG) is the main by-product of the brewing industry. It is the insoluble cereal residue that is separated from the mash before […]
How to Make Sfogliatella
Sfogliatella or Lobster tails in English was one of the show stoppers (I prefer treats) in the Great British Bake Off. What an interestingly complex baked sweet […]
Pulse Flours Make The Best Egg Replacers
Finding proteins to replace egg in baking has been especially troublesome for vegans and vegetarians in the past but not anymore. For the product developer, […]
Lucknow Cuisine: Sheermal Bread
Sheermal or Shirmal (Persian: شیرمال; Urdu: شیرمال “shyrmal”; Hindi: शीरमल) is a bread which features heavily in Awadhi cuisine that derives from Lucknow in particular in India. It came to light after one […]
Making White Finger Rolls
White finger rolls are soft, elongated bread rolls that are perfect for making sandwiches, hot dogs, or enjoying with butter and jam. These rolls are […]
The Origins Of Bara Brith
Bara Brith is a common enough tea-time treat but its origins begin in Wales where it was prepared as part of the weekly bake but […]