Ingredients and substitutions
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12 Jul 2024
Freeze-drying removes moisture from fruit in a vacuum. The berry loses its water but keeps...
02 Jul 2024
02 Jul 2024
Preserving Summer Fruit for Pastry Work
Seasonal fruit is preserved four ways: frozen whole, as purée, as confit or dried. Purée...
26 Jun 2024
26 Jun 2024
How to Toast Nuts Properly for Desserts
Toast nuts yourself even if you bought them ready-toasted — shop-bought nuts rarely have much...
01 Jun 2024
01 Jun 2024
Pastry Powders: Gelling Agents and Stabilisers
Pastry powders are thickeners and stabilisers: albumen, agar, pectin, starches, gums and milk powder. Each...
15 May 2024
15 May 2024
Types of Yeast: Conversion, Storage and Use
To convert fresh yeast to active dry, divide by 2.5; to instant, divide by 3....
29 Feb 2024
29 Feb 2024
Ingredient Substitutions in Baking: What Works
One rule covers most cases: replace an ingredient with something that plays the same role...
27 Feb 2024
27 Feb 2024
Why Ingredient Temperature Matters So Much
Temperature decides whether ingredients combine into an emulsion or separate. Butter and eggs at room...
15 Feb 2024
Passion fruit is sweet with pronounced acidity, and its profile carries citrus, fruity, grassy and...
15 Feb 2024
15 Feb 2024
Sugar-Free Desserts: What to Use Instead
Sugar does more than sweeten: it holds moisture, contributes structure and colours the crust. Substitutes...
09 Jan 2024
Alcohol in baking opens up flavour, carries aroma and does the work in a soak....
05 Jan 2024
05 Jan 2024
Powdered Egg White: What It Is and How to Use It
Albumen is egg white that has been pasteurised and dried. It replaces raw white in...
28 Dec 2023
28 Dec 2023
Coffee Roast Levels and What They Do to Flavour
Roast level decides what ends up in the cup: light keeps the acidity and fruit...
19 Aug 2023
Coffee beans age on contact with air and lose their aromatic compounds. Peak flavour falls...
09 Jun 2023
09 Jun 2023
Baking Powder Substitutes: Ratios That Work
The simplest baking powder substitute is baking soda plus an acid: for one teaspoon of...
03 Apr 2023
03 Apr 2023
A key to understanding the taste
Hello! Today we want to talk about foodpairing – how to combine tastes at work...
08 Feb 2023
08 Feb 2023
How to Proof Yeast: The 10-Minute Test
The test takes ten minutes. Stir a teaspoon of yeast into 100 ml of water...
18 Nov 2022
18 Nov 2022
Why Dough Is Not Rising: 4 Reasons
Dough fails to rise for four reasons: the yeast is dead, the liquid was hotter...