Introduction Asafoetida is a dried root sap (latex or oleogum resin) collected from the taproots of some perennial plants of the genus Ferula. These plants belong to the Apiaceae family, native to some parts of the Mediterranean region and parts of Asia like Afghanistan and …
What happens when rice cooks Rice cooking often involves practices shared through tradition. Those recipes usually share some form of inherited rules about the ratio of rice to water, washing and agitation of the rice, soaking time, and cooking time. While some of those recipes, …
Introduction to Bulgarian Yogurt One of the best-known Bulgarian ferments is Bulgarian yogurt, also known as “kiselo mlyako” (sour milk). It is a thick, creamy, distinctly tangy fermented dairy product that has been enjoyed in Bulgaria and abroad for centuries. Bulgarian yogurt is not the …
Introduction Béchamel is a classic white sauce, made from three simple ingredients: milk, butter, and flour. Despite its simplicity, it is one of the most used sauces in Western cuisine and serves as the foundation for many dishes around the world. Sauce Béchamel is one …
Introduction to Turmeric Turmeric is a spice with a deep, golden-orange spice comes from underground stems, called rhizomes. It is used worldwide for home cooking, in traditional medicine, in the food industry, or as a biopesticide. Cooking-wise, it is used in spice mixes, curry powders, …
What Rice Is Rice is a cereal, cultivated for its edible seeds. It is a staple food for over half of the world’s population, mainly in Asia and Africa.Rice is cultivated in more than 100 countries and six continents; the one exception is Antarctica. The …
🍋 Or how salt + citrus + time = flavour Introduction Preserved lemons are simple to make, yet incredibly versatile. It is a staple across Africa, Middle Eastern cuisine, Indian subcontinent and parts of Asia. They is prized because of its unmistakable flavors: salty, citrusy, …
Introduction A good beef stock is the fundamental part of myriads of dishes and sauces. Most of the delicious sauces begin with a stock, so having a good recipe for any type of stock is essential. Brown beef stock is made by gently simmering beef …
What is a stock? A stock is a flavourful extract made by cooking meat, vegetables, and fish in water. Stock is more or less an extraction process. Its purpose is to draw out the nutritive and flavourful compounds out of the cooked products. Flavour extraction, …
Introduction to Garlic Garlic is a plant that is widely used withing every household and professional kitchen. It’s actually the second most grown and used vegetable after the onion. It belongs to the Amaryllidaceae family of plants, and it’s closely related to onions, shallots, chives, …