Author: Crackling

  |   Food   |   No comment

Back in the saddle

I am back from a three week vacation to my home in the UK and to Singapore. Whilst it was refreshing to take a break from analysing and researching food and simply eat it (my scales tell me I ate enough to generate an extra...

Read More
23 July
  |   Food, People   |   No comment

Angelina’s Biscotti

By focusing on a small range Angelina Mariani can reproduce the supremely high quality of her product time and time again. These exquisite edible baubles can be found on the counters of the best delicatessens in Western Australia. People on the way to morning tea or...

Read More
27 June
  |   Science   |   2 Comments

Food Science? Like Heston, right?

Actually, no. Not like Heston. Well a little, in that we Food Scientists can help him with his hydrocolloid formulas so that the bubbles of kipper & marmalade flavoured creme anglais can stay inflated on the plate, sure. But the scope of Food Science (FS) is...

Read More
25 June
  |   Cooking, Food   |   No comment

In Japan: part 2. Adaptations

  When you have a country of 127.8 million citizens and only 12.5% of your land is arable and you are crazy about food, then you need to learn to adapt. Take the famous Japanese Udon noodle: Slippery, thick, filling and bland the Udon noodle sops...

Read More
25 June
  |   Cooking, Food, Science   |   2 Comments

Dutch Process Cocoa Pear Cake

I like to use Dutch Processed cocoa when I bake. I also like an excuse to use the phrase "Chelating Agent". This cake is dense, moist and Low GI, full of fibre and perfect for breakfast with strong coffee. [caption id="attachment_672" align="alignnone" width="300"] Beurre Bosc Pears[/caption] [caption id="attachment_676"...

Read More
29 May
  |   Food, Science   |   No comment

Everlasting Culture: Homemade Yogurt

The fewer the ingredients the more precise the science.  Making at home Yogurt at home proves this rule. They say the great Balkan and Caucasian strains of yogurt bacteria Lactobacillus bulgaricus and Streptococcus thermophilus,  were carried across continents as sour smears on scraps of linen....

Read More
20 May