6XC Modernist Home Cooking | Monthly Archives: April 2015

Burning Vegetables

Posted on April 28, 2015

We burn food routinely for flavour – a crispy grilled (or barbecued) lamb chop or seared steak for example. Mostly it is animal proteins that we treat this way. But not entirely – burnt toast for example. Still, we deliberately burn animal proteins but generally shy away from this for vegetables. However, there is a trend

Stale bread is not dry bread

Posted on April 13, 2015

Bread is only apparently simple and the processes that occur at the molecular level as dough is baked into bread and as bread then ages are still not well understood. In particular, bread staling has been the subject of considerable scientific study because of the economic implications at manufacturing, distribution and domestic levels. Staling is