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Learn how to do anything in the Feast, food, and recipe scope.
Bicarbonate of Soda and Baking Powder Are Both Raising Agents
Back to basic skills which are the backbone for baking we have to remember baking is also a science and if we don't understand whats happening it can all go wrong. A question I often get asked when I am demonstrating is "are bicarbonates of soda and baking powder the same?"
By David Greenwood-Haigh9 years ago in Feast
Pho for Beginners
For beginners, pho might seem slightly intimidating. The beloved Vietnamese soup is an Asian food staple but if your family is not Asian, chances are you have only enjoyed it at restaurants. Of course, there is no shame in that, but such a huge part of the appeal of pho is that warm, cozy feeling it gives you. If only you could make it yourself for those late evenings after a tough day at work... Hush, right there. Yes, you can. The secrets to good pho are quality ingredients, attention to detail, and a dash of love! With some practice and a good recipe you are guaranteed to succeed. So without further ado, the definitive guide to pho for beginners!
By Denitsa Pencheva9 years ago in Feast
What Do Cocoa Percentages Tell Us?
As a chocolatier and chocolate expert I get asked a lot about working with chocolate, especially chocolate with a high cocoa percentage. Once upon a time chocolate bars didn’t mention the percentage, but now most chocolate bar labels, recipes and even many restaurant menus proudly declare the amount of cocoa present, be it 55% milk chocolate, 70%, 85%, or more. What does all of this mean, and how does the amount of cocoa used vary between white milk, dark chocolate, and all of those other types?
By David Greenwood-Haigh9 years ago in Feast
How Do You Make A Shamrock Shake?
What's more Irish than a green milkshake complete with gold at the end of the rainbow!? What's Shakin'? Ah, St Patrick's day, a day when everybody covers themselves in as much green as the spectrum will allow, parties on the streets and trips over their own feet as they attempt to re-enact Riverdance. It's also a big day for drinking, and dyeing foodstuffs green. Seriously, so much green grub everywhere, green beer, green yogurt, green eggs and ham...
By Katya Krakowska9 years ago in Feast
A Guide to Tempering Chocolate
It means specially treating melted chocolate, so that it dries to a hard, shiny finish–so you get chocolate that doesn't melt at room temperature, breaks with a nice snap instead of crumbling apart, and is perfect for coating things.
By David Greenwood-Haigh9 years ago in Feast
Fantastic Three Ingredient Desserts
Baking can be a tricky endeavor, as many desserts require a ton of ingredients and steps that can leave beginners a little overwhelmed. There are tons of amazing baked goods out there, but buying all the ingredients can be expensive. It can take hours of time you may not have. And, let's be honest, sometimes you need a fast treat to satisfy that craving of yours.
By Anthony Gramuglia9 years ago in Feast
