6XC Modernist Home Cooking | Monthly Archives: February 2015

Tempura

Posted on February 20, 2015

I’ve posted on the intricacies of batters before. The suggestions there work, and provide the light coating-style batters desired for fish for example. I have tried many variations in the meantime, working on the scientific premise: never leave well enough alone. However, none have improved on the original so far. Tempura is another matter. The

Sugar and other carbohydrates

Posted on February 9, 2015

This post on sugar (and other carbohydrates) belongs to a small series about our most basic ingredients – water (and its solid form ice), salt (in relation to brining) and fat (including saturated fat). The name carbohydrate derives from ‘hydrated’ carbon (carbon combined with hydrogen/oxygen) – shortened to carbohydrate (hydrocarbons are inorganic forms of C/H/O