Chocolate & Sugar
Tempering is the management of six crystal forms of one fat
· 4 min read
Faisal Ahmed
Consumer editor, The Last Bite
Faisal writes the explanatory pieces on baking basics, chocolate & sugar, frozen and is happiest when a piece answers the question completely.
15 articles
Frozen
Ice crystal size is the whole of ice cream texture
· 4 min read
Sweet History
Chemical leavening created a whole category of baking
· 3 min read
Baking Basics
Salt in a sweet bake is doing four jobs and only one is taste
· 4 min read
Baking Basics
A humid day changes the flour before you have touched it
· 4 min read
Chocolate & Sugar
Glucose and invert sugar are there to stop something happening
· 4 min read
Pastry
Filo is stretched rather than folded and the gluten decides whether it can be
· 3 min read
Pastry
A soufflé rises on steam and falls because the foam was never set
· 4 min read
Baking Basics
Whites and yolks set at different temperatures and that gap runs the sweet kitchen
· 4 min read
Frozen
Freezing fruit breaks its cells and the damage is done on the way down
· 3 min read
Frozen
Granita and shaved ice build texture by breaking ice rather than preventing it
· 4 min read
Pastry
Nuts go rancid quietly and a frangipane is where you notice
· 3 min read
Chocolate & Sugar
Panning builds a sugar shell one thin layer at a time
· 4 min read
Frozen
A chocolate shell on a frozen dessert is a contraction problem
· 4 min read
Sweet History
A dessert becomes national by being claimed rather than invented
· 3 min read