Month: November 2016

When life gives you lemons, squeeze them over meat

The lemon is said to have originated in the Indus Valley because of a lemon-shaped earring from 2500 BC found by archaeologists in the area. Since those days of yore, this wonderfully juicy and nutritious fruit has written Tangy Tales of terrific proportions. It has saved thousands of sailors’ lives […]

Flavour vs. Moisture: The Dilemma

High Temperature Flavour Development  Browning creates a tremendous amount of flavour and is a key step when cooking meat. This happens through a process called the Maillard reaction, named after the French chemist who first described it in the early 1900s. The Maillard reaction occurs when the amino acids and […]

Prawn 101: Familiarise yourself

There are thousands of different species of prawn, but tiger prawns are one of the most exotic and delicious species of prawns. They are fished in both the ocean and fresh waters. Most of them have a narrow, tapering body, with the tail curled underneath, and long, whiskery antennae. The […]