‘ Tere Muh me ghee shakkar ‘ , something all of us must have heard at some point in life. This statement itself proves how pious ghee is considered . No havan is complete without ghee being put into the agni. Ghee has been used for lot of purposes in India. Food being the top …
It is a French term that means ‘under vacuum’. It is the first and only cooking method that provides precise control of the temperature at which the food is cooked. In essence, it is a more refined version of boil-in-a-bag cooking. The two-step process involves sealing food in a bag with a vacuum sealer, … Continue reading Know Sous vide !
I had a opportunity to make quite a few doughnuts this week . I am not too much used to handling yeast given the weather conditions here. I just thought let me get a clearer picture about various types of yeasts available in the market. I have worked with fresh yeast in the past and … Continue reading A bit about Yeast .
Masterchef series influences a lot of lives around us. We come to know of different techniques, flavour combos , and even ingredients . The Australian season this year has seen the use of lot of Japanese ingredients . Honestly i hadn’t even heard about a few of them . So i started my research on … Continue reading Ingredients to know -(1)
Once you learn how sugar works in baking, you’ll understand better how removing it affects the shelf life, texture, appearance, and, of course, taste in desserts. Here are the myriad roles that sugar plays in baking. Adds sweetness Attracts and holds moisture Creates tenderness in pastries Aids in browning Deepens colour and flavour Lowers freezing … Continue reading Baking with less sugar
Today i have a few basic questions answered from the book ” The baking answer book “. For budding bakers, usually google comes to rescue . But i somehow prefer to rely more on the books . Here are few ingredients which are gaining importance in todays baking. Apart from that are a few … Continue reading Baking Q & A
Image source : Google. I believe in the philosophy of Being a student all my life . Thats why i never stop learning new things about food . I keep picking books . And now i have a huge collection of cookbooks . So i wondered what if i could share a few excerpts from … Continue reading Varieties of cakes
image source : Google Who can forget the famed Kala-khatta, which is essentially an indian version of fruit sorbet that combines jamun pulp and lemon juice with sugar and black salt. Now, Jamuns are best eaten chilled, directly with a dash of salt, black salt or chat masala. May, June and July are the peak … Continue reading Welcome Jamun
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