Cooking tips and handy hints – backed by science


Make omelets with frozen butter

For omelets milk can add too much moisture. Adding small pieces of frozen butter to the egg before cooking will prevent this problem, and the butter will melt evenly while being cooked.

Leave space in the skillet

Crowding the meat in your pan, means there’s not enough room to release moisture properly. This results in soggy, un-browned meat. Cook in two batches if necessary.

For tender, fluffy cakes use buttermilk

You can make buttermilk at home by adding a teaspoon of lemon juice or vinegar to regular milk and letting it rest for fifteen minutes. The slight acidity of buttermilk keeps baked goods soft by breaking down strands of gluten.

Melt your butter for chewier cookies

Melting butter releases water, which mixes with the protein in the flour protein to form gluten, making breads and cookies chewy.

Cooking with pink salt

If you’re watching your sodium intake, cook with Himalayan Pink Salt. Himalayan salt is less processed, doesn’t have anti-caking agents, and contains the trace minerals our bodies need to function correctly.