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?
Fermentation is central to the bread making process. It arises from the development of natural "wild yeasts" in the dough (sourdough starters), the addition of commercially developed baker's yeast or a combination of both. Fermentation is crucial to the flavour development and crumb structure of the final product. A good understanding of how the mechanism … Continue reading Fermentation in Bread Baking
In the fight between convenience and health, convenience almost always wins. Unless you have been living under a rock for the past couple of years, you have definitely herd of , if not seen cold-pressed juices. You usually find them in health stores or in the cold section of hyper markets. Cold-pressed juices claim to be … Continue reading Fresh, not cold-pressed?
Bread remains to be one of the most integral parts of any meal. Even in a country like India, it is a close third to wheat pancakes (roti) and rice which form the staples. In gourmet meals, every dish is carefully prepared in consideration to taste, colour and presentation. Bread is never the primary source … Continue reading The Changing Face of Bread
Most of us know chocolate to be the delicious earth coloured slab of heaven wrapped in foil, brought out only special occasions or when one is travelling through an international airport. For amateur bakers though it's something very different. It's that special ingredient that makes the cake tastier, your loved ones happier and a full proof … Continue reading Chocolate Production