Neha Bhide
IQF stands for Individual quick freezing – It is a common freezing method in the food industry. It is a technique of freezing individual pieces of food separately from the other pieces at low temperatures, so that they remain frozen but are separate and not …
Always trust a chef or recipe that tells you which oil to use. Of course you can make a dish with another oil, but every dish demands a specific kind of fat/ oil. It really is the foundation of a tasty dish. My Masters’ thesis …
An absolute staple in any western Indian home. Traditionally, my Aji would go to the “bhatti” at the local market with a large steel container of peanuts or groundnuts and get it roasted over sand. This was followed by de-skinning the roasted peanuts and then …
First of all I read a ridiculous post the other day on a certain popular food channel that cilantro and corriander leaves are not the same! Whaaaaa?! Guys, please – get this straight they are the same. So is chinese parsley. It all means the …
Any time I find bright red, ripe tomatoes, I bring them home and make myself a batch of delicious marinara sauce. It can then be there for me in the fridge for a few weeks for whenever I crave some pizza or a homely spaghetti …
Homegrown starter culture for sourdough bread I strongly urge you to read my other post – The art of Sourdough Baking, before starting on this exciting journey of baking with sourdough and starting your own culture. It is a truly magical experience to make such …
The best thing you can keep ready in your fridge or freezer. You may have noticed that ginger-garlic paste often becomes pungent or becomes green when you store it in the fridge. The greening and odor development is due to oxidation. Adding water to it …