Raw milk essentially is milk that has come straight from the udders of the cow. It doesn't go through any form of processing, nor any chemical alternations. Touted as a superfood by some and hazardous to health by others, raw milk has become one of the most infamous dairy products of the modern era. With … Continue reading Pasteurisation v/s Nature
Netflix’s latest take on the food industry, “Rotten” leaves you feeling uncomfortable, slightly bored and at times very perplexed. Brought you by Zero Point Zero Productions, the same guys behind the Anthony Bourdain shows, the show lacks luster as it delivers some very powerful messages. Through its six episodes, “Rotten” touches upon topics like market … Continue reading Rotten – A Review
A common theory about is taste is that there is a strong correlation between an individual's consumption of a particular flavour and his / her preferred intensity. For this reason two individuals might have varying descriptions, in terms of flavour, of the same food product. Natural sugar alternatives have popularised in the last decade due … Continue reading Artificial Sweeteners: How Natural is Natural?
Hydrogenation is a chemical process widely used in the food industry. While most of us might be aware of the harmful effects of consuming partially or fully hydrogenated fats, it helps to understand how and why it came about to be used so extensively in modern day food production. What is Hydrogenation? Hydrogenation is the … Continue reading Hydrogenation in Food
Sugar and processed food have been inextricably intertwined for decades now. Sugar or sucrose as some call it, has many technological properties that are beneficial for large scale food manufacturers. Before food processing turned industrial, sugar along with salt and fat were used primarily as preservatives. They were added to homemade condiments jams, ketchup, pickles, etc. … Continue reading Sugar: What does it do to our food?
First discovered and domesticated by the Olmecs of Southern Mexcio, cacao beans have evolved over the centuries through different cultures, to become the beloved bar of chocolate as we know it today. It played an important role in the development of trade amongst the Mayan and Aztec cultures, held a coveted position amongst the Spanish … Continue reading Chocolate: The Candy Bar
Pasta’s ethnic roots are a topic of cultural debate, many theories exist regarding its origin. One of the most enduring versions is that of Macro Polo having brought it to Italy from China. Whichever the case might be, its rise in popularity can be attributed to numerous factors; the most important being the industrialisation of … Continue reading The Origin of Pasta
There are several ways to classify cheese: origin, production method, milk used, fermentation method, ageing process, etc. For those of us that aren't connoisseurs, cheese is limited to the few commercial or locally available varieties that are usually consumed along with other food items. There are various methods to making cheese. Depending upon the local … Continue reading Understanding Cheese
Fermentation, as explained earlier, is essential to the bread making process. Without it, your bread will lack flavor, texture and proportion. Fermentation in bread is slightly different from our common understanding because the process is shorter and therefore more dependent on the baker’s skill than natural progression. The fermentation process can be divided into two … Continue reading Bread Baking: Stages of Fermentation
For those of us that have grown up in communities that do not consider bread to be a staple, our understanding of it is restricted to the prepackaged, pre-sliced loaves that came into our lives as consumerism caught on. Although in India we have always had our bread in the form of pavs, rotis, poies and naans, packaged … Continue reading What Makes Bread Different?