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?
Our grandparents and great grandparents grew up on a variety of different homemade condiments that provided them with an excellent sources of natural vitamins and nutrients. Most of these condiments were made from scratch using locally sourced, seasonal fruits and nuts. As a result their diets were rich and diverse and so they did not … Continue reading Nut Butters: Why are they better?
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
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
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 becomes … Continue reading Almond Flour
In a world where we've become hyper conscious about what we eat and where it comes from, very little is still known about what our food eats. In front of me I have an apple with a tag. This apple has come to my kitchen table in Mumbai all the way from New Zealand. Unfortunately, … Continue reading You Are What Your Food Eats
Most of us know processed sugar is bad for us. We know that it's advisable to cut down the consumption of processed sugars in the forms of syrups, granules, powders etc., while increasing our intake of naturally found, or intrinsic, sugars. Like fat earlier in the day, today sugar seems to be our biggest enemy. … Continue reading The Two Sides of Sugar
Sugar, Salt and Fat are present in almost everything we eat and drink. This week I begin a 3-part series which will talk about some of the most misunderstood additives in packaged foods. These additives are often misinterpreted on ingredient labels, and their corresponding side effects are dire. Through marketing gimmicks and false advertising food … Continue reading Sugar: The Inside Out