Tempura batter
A typical tempura batter is made of a mixture of starch, low gluten flour, ice cold water, a little oil. Sometimes chefs use also baking [...]
A typical tempura batter is made of a mixture of starch, low gluten flour, ice cold water, a little oil. Sometimes chefs use also baking [...]
Mango chutney originates from India. Indians often use green (unripe) mango's, which provide for some tartness. During British rule in India, the Brits started to [...]
Tamagoyaki exemplifies the universal habits we have developed as a global civilization. Whether you wake up in Edinburgh, Nashville, Istanbul, Bogota, Chengdu or Tokyo: we [...]
Garam masala is available from the grocery stores, certainly in Asia. The issue is that in India, garam masala has a different composition in each [...]
A clam chowder is nothing more or less than a soup made with clams and broth. In New England the broth contains cream and is [...]
Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, sun dried seaweed or kelp, [...]
Multi grain and seed bread is as delicious as it is healthy. Developed over several years in my home kitchen, it provides fibers, whole nuts [...]