Tag: Food Science

Banana Loaf

Banana Loaf

I like bananas on the just barely ripe end of the spectrum, so it is no surprise (especially in summer) when I have a surfeit of ripe bananas which have turned from ‘ripe-but-I-can-cope-eating-them’ into a ‘nope’, necessitating the apron to come down and oven to 

Asparagus Risotto

Asparagus Risotto

I almost titled this ‘Luxuriant Asparagus Risotto’ because the final result is just that – luxuriant. The characteristic risotto creaminess has been amped up to 11 with the additions of butter and a dash of cream at the end. This richness means that it is 

Capsicum (Bell Pepper): De-seeding and trimming – two methods

Capsicum (Bell Pepper): De-seeding and trimming – two methods

The first method is one that I adopted from Jamie Oliver, who demonstrated it on one of his TV shows. It’s fun because you use your hands and tear things! The second method uses a knife and allows for more precision when it comes to 

Bain-Marie (Water Bath / Double Boiler)

Bain-Marie (Water Bath / Double Boiler)

Essentially, a bain-marie consists of two cooking vessels, one vessel placed into the second vessel which also holds heated water. Here we’ll look at the use of a bain-marie within the cooking realm, although it is also used in the scientific realm. Nerd Notification: Etymology