The science of flavour through teenage taste buds.
To kick off the new year, I spent an afternoon at Huom Culinary Canvas, Dubai, learning how to make traditional focaccia. What surprised me most was how much chemistry was happening right in front of me, especially during proofing. My favourite moment was punching the dough after it had risen and watching the trapped carbon…
I’ve long avoided ordering pork chops at restaurants. Every time, I thought I was getting a juicy, tender cut of meat, but what landed on the plate was usually closer to tyre rubber with a thick, greasy fat cap. Somewhere along the line, pork chops got a bad reputation and I think it’s because so…
Succulent, fatty meat that melts in your mouth, wrapped in a glossy, rich sauce – there’s no better way to describe Hong Shao Rou (red-braised pork belly). It’s a dish that’s equal parts comfort and indulgence, with deep soy flavors, warm spices and a hint of sweetness in every bite. Slow-cooked and caramelised to perfection,…