Influence on the texture of puff pastry When butter is chilled before being incorporated into puff pastry, it allows for better control of its consistency...
The biochemical processes of marinating meat mainly involve three key mechanisms. Firstly, the acidic marinade, often composed of lemon juice, vinegar, or yogurt, acts by...
When pizza dough rests in the refrigerator, part of the water contained in the dough slowly evaporates. This process of moisture loss contributes to the...
Browning of cut fruits is a natural phenomenon that occurs in the presence of enzymes called polyphenol oxidases, more commonly known as tyrosinase. When fruits...
Shrimps contain several types of pigments responsible for their color. The main pigments present in shrimps are astaxanthins, carotenoids, and proteins. Astaxanthins are natural pigments...
The richness of local flavors is an essential dimension to discover the culinary culture of a region. Each terroir has its own specialties, the result...
Spices have been used in cooking for millennia. They add flavor, aroma, and color to dishes. Spices were also used to preserve food before the...
Baking powder is a leavening agent widely used in baking to help cakes rise and achieve a light and airy texture. It generally consists of...
The aphrodisiac properties attributed to certain foods date back to antiquity and still persist today. However, the question of whether these effects are real or...
White chocolate is distinguished from other types of chocolate by its specific composition. Unlike dark chocolate and milk chocolate, white chocolate does not contain cocoa...
