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Showing posts from December, 2016

Me with eggs

One way or the other, you must have had a taste of that depressing experience where you crack open that fresh looking egg only to ruin the entire process of your favourite Cream Cheese Pie, or you sink your teeth into your beloved Brownie Crisps only to ruin that luxurious moment of gratification with a feel of the crunchiness and crispness of egg shells!

No hard feelings, we've all been there. That is why i present to you this awesome article on “Different Egg tips, tricks and hacks” to help not only make you an eggspert, but an eggsperienced and eggcellent chef as well. Read on to string out the fun!
1.  Identifying Bad Eggs One of the worst feelings working in the kitchen is to "crack open" a rotten egg. Dear me! I mean who would want to breathe a whiff of that oozy, putrid, hydrogen sulphide! But then again we have the “Obsessive-Compulsive Disorder”. Okay Bunu enough!
As distorted as it may sound, there is only one way I know to 100% Identify a bad egg, and that’s …

Three Methods For Puff Pastry

Across the web there are nearly as many techniques for puff pastry as there are bakers, but if there is anything common to all its the final result. In this section today, i am going to be showing you in details different methods, techniques and even styles to accomplish puff pastry. But before i give the game away i strongly suggest you check my article on "Right Ingredients for Puff pastry" to stay on track. Alright then, let’s do this.