Categories
Production knowledge, label reading and breakfast table guides for jam, tahini, molasses and halva.
48 articles
The technical properties of apricot jam, its role as a moisture barrier, glazing technique, cake fillings, consistency, temperature, alternatives and storage.
5 min read
The acid profile of raspberry, the question of seeds, breakfast uses, cheese pairings, desserts, making a sauce, quantity and storage.
5 min read
The profile of fig jam, the logic of sweet against salt, which meats it suits, three cheeses, bread and crackers, quantity, plating and alternatives.
5 min read
The fruit declaration, jam versus extra jam, sugar, pectin and gelling agents, acidity regulators, flavourings and colour, preservatives and pack information.
5 min read
The structure of halva, its fibrous texture, cutting temperature, knives, slice size, plating, pairings, portions and storage.
5 min read
The flavour profile of blackberry, acid and salt, which cheeses pair, the seeds, proportions on the plate, bread, serving temperature and storage.
5 min read
How they are defined, the role of peel, pectin, managing bitterness, sugar and set, cooking times, uses and storage.
6 min read
The iron content, haem versus non-haem iron, what helps and hinders absorption, use with tahini, calories and sugar, and daily quantity.
6 min read
The physics of separation, the oil content of sesame, grinding fineness, temperature, how to stir it back, containers and quality criteria.
6 min read
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