Chicken eggs have superpowers. A Swiss roll and mayonnaise are vastly different, but they both depend on one crucial aspect: how the chicken egg was used. It is probably one of the most versatile ingredients in the history of food.
Did you accidently make a lumpy white sauce? Or is it maybe too thick or thin? This guide will tell you exactly how to fix those problems quickly!
How to fix a white sauce Read More »
Nope, no pets on the menu in China. The food is not greasy, unhealthy, or likely to make you ill, either. Rather, Chinese cuisine is indescribably inviting and appetizing.
Chinese Ingredients Read More »
Homemade puff pastry is the best. It’s super scrumptious and flaky. Yes, there’s a few things to take note of when making it at home, but it’s totally worth it.
How to puff your pastry Read More »
I am going to spare you a long metaphorical and lyrical intro paragraph and just get straight to the damn point and tell you everything about the root vegetable everybody loves: The amazing potato!
Sometimes it’s thin and gooey.
Sometimes it’s thick and chewy. Just like humans, it comes in all shapes and sizes. The only difference is, I would not mind taking a bath in it: luscious caramel.
How to make caramel at home Read More »
