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
It is common understanding that adding raw vegetables and fruits to one's daily diet has many health benefits. They add roughage to our system, are richer in certain nutrients and minerals and improve the health of our skin to name a few. While some dieticians suggest that only a portion of what you eat should be … Continue reading Raw Food Diets: The Pros and Cons
With Mango season right around the corner, it is essential we remember why one must make the most of it. Mangoes have a host of essential vitamins, antioxidants, nutrients, minerals, etc. which give them an enviable position in the food chain. Loved by most people and animals, this king of fruits has rightfully earned its title … Continue reading Mango: The King of Good Health
Most people are intimidated by the idea of cooking, let alone baking something as complicated as bread. Today, food has taken centre stage in entertainment and leisure activities, while cooking has evolved into something we watch but do not participate in. We have left baking in the hands of industrial food manufacturers, who intimidate us … Continue reading A Beginner’s Guide to Bread Baking
Natural's Ice Cream, India's leading home-grown artisan ice-cream brand, has a lot more than just great tasting ice cream to offer. An excellent example of how a sustainably run food manufacturing company can be hugely profitable, Natural's shows us that good food need not be expensive, adulterated or out of reach. Started in 1984 by Mr. … Continue reading Natural’s Ice Cream: India’s Premier Artisan Ice Cream
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?
Salted Butter Caramel, a traditional treat in Brittany for centuries, has only recently picked up popularity across the globe. It was first created by Henri Le Roux in the 1960s and later popularised by Pierre Hermé with his salted caramel macaroons in the late 1990s. Salted Butter Caramel is fairly easy to make, can store … Continue reading Caramel au Beurre Salé
Rapid technological advancements, better infrastructure, quick access to information, etc. are some of the many perks enjoyed by millennials today. They are upbeat, positive, active and more enterprising than generations before them. While there are plenty of upsides to their position, they are also more likely to develop lifestyle related diseases like type two diabetes … Continue reading Millennial Eating Disorders
While almond flour is easily available in stores, I always prefer making my own. The entire process is quite easy and I can ensure high quality as well as no contamination. A lot of times store-bought almond meal and almond flour tend to have traces of other flours that have gluten in them . This … Continue reading Almond Flour
Food preparation, like any art form, is a medium through which a chef, the artist, expresses themselves. Molecular gastronomy, also known as modernist cuisine and experimental cuisine is a sub discipline of food science that focuses on the physical and chemical processes that occur during cooking. It has three aspects to it: social, artistic and technical. … Continue reading What is Molecular Gastronomy?