Let's talk about glazes

November 27, 2020 by Lucia D'Ulivo

Glazes are one of those preparations which every amateur pastry chef will , sooner or later, face. Why glazing?

Tender are the vegetables

October 08, 2020 by Lucia D'Ulivo

You may have found yourself in the frustrating situation of cooking the perfect baked potatoes. I've tried for years. I'll spare you my unsuccessful attempts, but I just tell you that I have never managed to get them the way as I wanted: crunchy outside, tender inside.

Panna cotta with agar-agar: the recipe

July 07, 2019 by Lucia D'Ulivo in Dessert

We’ve already talked about agar-agar here. From the chemical point of view, it is a polysaccharide and is extracted from an algae. Seemingly to gelatine (collagen) and starch, agar-agar can form a gel and, consequently, has found many application in cooking.

The substitution of eggs

February 24, 2019 by Lucia D'Ulivo

I left this topic as last purposely. The reason? Eggs are the most complicated ingredient to replace in traditional recipes. Anyway, it was an interesting riddle to solve, the one that has forced me to reopen the Stryer (one of the most popular study book for biochemistry).

Orange jellies: the recipe with pectin

April 13, 2018 by Lucia D'Ulivo in Dessert

Here we are! I can’t wait to announce I finally got the results I wanted! Thick fruit jellies, with a firm texture. This time I used oranges (I bought a few Kg at Costco, lol :)) and I blended the pulp. This step allows achieving a certain density and a more indulgent texture.