Simmering and boiling both involve cooking in water or liquid, but the difference in temperature and intensity makes a big impact on your food. Boiling is vigorous and occurs at 100°C (212°F). Bubbles rise...
Braising and stewing are slow, moist-heat cooking methods that break down tough cuts of meat and fibrous vegetables into tender, flavourful dishes. Both involve cooking in liquid over low heat for a long time,...
Deglazing is a technique that turns stuck-on pan bits, known as "fond," into a rich sauce or base. After searing meat or sautéing vegetables, browned bits cling to the bottom of the pan—that’s pure...
Sweating and sautéing are both stovetop techniques used to cook vegetables, but they yield very different results. Sweating is a gentle cooking method over low to medium heat, usually in a covered pan with...
Searing, browning and blackening are three terms that are often used interchangeably, but they involve distinct techniques and results in the kitchen. Searing is cooking the surface of food, usually meat or fish, at...
Caramelisation is the browning of sugar when it’s heated, creating nutty, sweet, and complex flavours. Unlike the Maillard reaction, which needs both protein and sugar, caramelisation involves only sugars. It begins around 160°C (320°F)...
If you're looking for a new culinary adventure, you must try Kori Gassi, a traditional Mangalorean chicken curry that is full of flavour and spices. Let me take you to Mangalore, a city perched...
Lobster Thermidor is a celebrated dish of French culinary heritage, born in the late 19th century and named after a play performed during the French Revolution's Thermidorian month. The original dish features lobster meat...
Craving something hearty and spicy? Meet Gatte Ki Subzi—Rajasthan’s chickpea dumpling curry that’s pure comfort in a bowl! The Heart of Rajasthan on a Plate In the arid landscapes of Rajasthan, where the sun...
Let’s talk about the world’s most expensive spice, which is a whisper of luxury. Derived from the crimson stigmas of the Crocus sativus flower, each bloom yields only three threads. It takes 75,000 flowers...
