Chocolate & Sugar
The sugar stages measure water content, not heat
· 4 min read
Aditya Ramaswamy
Contributing editor, The Last Bite
Aditya has written about baking basics, chocolate & sugar, frozen for most of the last decade and prefers a plain explanation to a clever one.
13 articles
Chocolate & Sugar
Caramel is two reactions and only one of them is caramelisation
· 4 min read
Pastry
Puff, rough puff and flaky are three distributions of one fat
· 4 min read
Baking Basics
Meringue is one protein foam made three different ways
· 4 min read
Baking Basics
The pH of a batter decides its colour, its set and its crumb
· 4 min read
Pastry
A fruit tart sets on pectin, and pectin has conditions
· 3 min read
Baking Basics
A batter and a dough are the same materials at two different water contents
· 4 min read
Chocolate & Sugar
The percentage on a chocolate wrapper tells you less than it appears to
· 3 min read
Chocolate & Sugar
White chocolate is the fat without the bean and it behaves accordingly
· 4 min read
Pastry
Chilling a dough does four separate things and only one of them is temperature
· 4 min read
Pastry
Gelatine, agar and starch set a dessert in three incompatible ways
· 4 min read
Baking Basics
The tin decides the crust as much as the oven does
· 4 min read
Baking Basics
Milk does four things in a bake and a substitute rarely does all of them
· 3 min read