I think most of us know by now that many store bought hummus isn’t really hummus. More of a scavenger hunt for three chickpeas, a lot of oil, if you are lucky some sesame paste. And then the odd flavours like; red velvet, chocolate or mango. And of course if you love to eat these then sure do - I have done it in the past as well. In my defense never the “watermelon or you want pie with that hummus”-version but I simply didn’t know how good and easy the real deal is.
Read Morehere is a list of common mistakes when it comes to baking. Of course, as long as the cake tastes good, it does not really matter what it looks like. But below you can find our tips for how best to deal with collapsed or soggy cakes, caters, brittle crusts, strange colours, and the ultimate classic: “my cake won’t come out of the tin and I don’t want to eat it straight from the tin with a fork.”
Read MoreToday: part three of The Chemistry of Baking. If someone had told me before that chemistry is actually a lot like baking a cake, I might have paid more attention in school. Today we will look at different kinds of leavening agents with the help of our favourite chemistry teacher, Johann. What exactly makes the dough rise? And what are all the chemicals doing during this process?
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