Just a short post today, because today has been loooong… and it hasn’t even had any cooking in it. Of course, it might have felt less loooong if I hadn’t decided last night that the best solution to ‘where can…
If you look up at the top of this blog, you will notice that there is another page available called Recipe Index. I’m toying with the idea of a Review Index as well, for my cookbook and other reviews. And…
These jellies are basically the point of grapefruit, at least in my opinion. I find grapefruit far too bitter to eat, but the bitterness and sourness help the pectin to set the jelly, and the resulting confection is just sweet…
Apparently, the reason your skewer comes out clean when the cake is cooked is because in a cooked cake, all the molecules have bound to each other, and therefore have no interest in binding to a random skewer. And I…
I’m probably going to be fairly quiet on my blog this week, because I have my head down reading and learning about the chemistry of food on a molecular level. No, it isn’t molecular gastronomy, it’s a book called On…
Astute readers may have deduced from the title of this post that my first attempt at making marshmallows using agar instead of gelatine was less than successful. And they would be right. Boy, would they be right. About the only…