The underlying operation is always the same: bacteria convert milk sugars into acid, the acid changes the proteins and the product keeps. What differs is which bacteria, at what temperature,…
One fact explains most of the others: a mushroom is largely water, and everything you do to it is a decision about where that water goes. Here are fifteen.
1.…
The defining property of one-pot cooking is that nothing leaves. Every liquid, every dissolved compound and everything rendered stays in the vessel and ends up in the dish. Here are…
Bitterness is the only taste that is universally rejected at first and widely sought out later, which makes it the most interesting of the five and the hardest to use…
The single most useful thing to know is that heat and flavour are independent. A very hot chilli can taste of almost nothing, and a mild one can carry an…
The common feature is that nobody is doing anything for most of the duration. The work is at the beginning and the end, and in between the food is changing…