The post The Main Differences Between Cooking and Baking appeared first on foodisinthehouse.com.
]]>Precision vs. Creativity
One of the biggest differences between cooking and baking is the degree of flexibility that each of them allows. Baking is comparable to a scientific experiment, requiring precise measurements and ratios of ingredients. Cooking, on the other hand, offers more room for improvisation. You can add a dash of this or a pinch of that without having to worry about compromising the integrity of the recipe.
Temperature Control
Temperature is an important aspect of getting any dish right, the requirements for baked goods are relatively standard, while cooking tends to offer a bit more wiggle room. The proper level of heat for the right amount of time can mean the difference between a cake that comes out fluffy, moist, and golden brown, and burnt-to-a-crisp cookies that are still liquidy inside. A dish cooked at the wrong temperature may be easier to rescue.
Time Management
As with measurements and temperature control, timing is everything when it comes to how a dish turns out. Cooking often involves heating ingredients in stages, and it’s a good idea to prepare all of your ingredients in advance so you can keep up with the recipe without letting anything burn. Baked goods are almost always heated in one go, though even a minute too long in the oven can lead to a dry, crumbly texture.
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]]>The post Educated Yourselves: The Crunchy History of Granola Bars appeared first on foodisinthehouse.com.
]]>The OG Granola Pioneers
Legend has it that the very first granola mix (pre-bar form) was whipped up in New York in 1863 by one Dr. James Caleb Jackson. What inspired this culinary creation seems to have been Jackson’s attempt to create a health-conscious treat for his spa-goers. Fast forward to the 1970s, and granola started appearing as a snack bar, quickly gaining popularity.
The Bar Brawl: Stanley vs. Edward
It turns out there’s no certainty as to who officially invented granola bars, but there are two main historical candidates: Stanley Mason, the granola press mastermind, and Edward Thayer, Sr., the first granola bar seller in California. Both of them tried to claim credit for compacting granola into snack bars, but there was never a definite decision.
Granola Bars Today: Healthy Time Savers
From busy on-the-go workers to last-minute lunchbox fillers, granola bars have become modern-day snacking heroes. Packed with oats and honey, they inject healthy vibes into the way we snack, one crunch at a time.
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]]>The post 4 Surprising Facts About Nutella You Probably Didn’t Know appeared first on foodisinthehouse.com.
]]>It Uses a Shocking Amount of Global Hazelnut Supply
Ferrero, the mastermind behind Nutella, annually secures no less than a quarter (!) of the world’s hazelnut supply, surpassing 100,000 tons. According to the company, two years’ worth of its hazelnuts could fill the entire Roman Colosseum. In 2014, Ferrero solidified its grip on hazelnuts by acquiring the leading supplier, the Otlan Group.
Its Roots Date Back to the 19th Century
In 1806, Napoleon’s attempt to freeze British commerce gave rise to a chocolate revolution in Turin. Facing scarcity, chocolatiers added hazelnuts to chocolate, creating gianduja, a precursor to Nutella. Fast forward to post-World War II rationing, and Italian pastry maker Pietro Ferrero once again turned to hazelnuts in 1946, creating Pasta Gianduja. The recipe was later transformed into spreadable form, then marketed as Nutella by Pietro’s son.
It’s Part of a Chocolate Empire
Beyond Nutella’s glory, Ferrero reigns over a chocolate empire that includes Ferrero Rocher, Kinder, and even the iconic Tic Tac. The refreshing mint candies, born in 1969, share a sweet timeline with Nutella, proving Ferrero’s talent for crafting irresistible treats.
Initially, It Was Made as a Loaf
Imagine Nutella as a loaf—a chocolate-hazelnut masterpiece designed to be sliced and layered on bread, somewhat like pastrami or cheese slices (weird but true). Ferrero’s early innovation paved the way for today’s insanely popular spread version we all know (and love).
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]]>The post Halloumi: All You Need to Know About This Squeaky Cheese appeared first on foodisinthehouse.com.
]]>The Origins of Halloumi Cheese
Halloumi generally traces its cheesy roots back to Mediterranean Cyprus, where it was typically crafted from a mix of goat and sheep’s milk. But if we dig in deeper, the journey of halloumi takes us back in time to the Byzantine period, where cheese-making likely began. Fast forward to the 14th century, and we find a tempting ḥalūm recipe in an Egyptian cookbook.
The earliest written descriptions of Cypriot halloumi appeared in the 16th century, compliments of Italian voyagers. Yet, the debate persists: was this cheesy wonder truly born in Cyprus, or did it evolve across the Eastern Mediterranean? The mystery remains unsolved.
Halloumi’s Modern Makeover
In its heyday, traditional halloumi stuck to the rich blend of sheep and goat’s milk. Then came the 20th century and the British, introducing cows to the original Cypriot mix. With growing demand, halloumi manufacturers increasingly embraced the affordability of cow’s milk. The result was a cheese that refused to melt, even when fried to a golden brown.
This squeaky delight is renowned for its unique texture, making you forget the boring cheese stereotypes. Halloumi is an amazing meat substitute, rocking a high melting point that turns it into a fry-and-grill sensation. And another cool bonus: a sealed chunk of halloumi can actually last up to a year in your fridge, functioning as a versatile kitchen sidekick for salads, sandwiches, and so much more.
So, what are you waiting for? Google some halloumi-based recipes and start cashing this delightfully chewy check.
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]]>The post What Separates European Supermarkets From The Rest appeared first on foodisinthehouse.com.
]]>Bag Your Own Groceries
While you might be used to having an attendant bag your groceries for you at the store, this isn’t the typical method of bagging in Europe. You will instead have to bag your own groceries and be careful to not smash or break anything. Good luck!
Weigh and Label Your Produce
Instead of the cashier weighing and labeling your produce, in Europe, the produce section generally has a scale and a label printer which puts this task on you! Don’t go to check out without weighing and tagging your produce first, or else you might be forced to go back and do it.
So Compact!
Europe, in general, is known for packing a lot of things into small spaces. That also applies to their grocery stores, where you’ll generally find a big number and a wide variety of products jammed into a store that is much smaller than the average one in many parts of the world.
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]]>The post Interesting Facts About Mangoes You Didn’t Know appeared first on foodisinthehouse.com.
]]>They’re Great for Skin
Eating a healthy diet is the most important thing for keeping your skin healthy and mangoes are definitely one of the foods you can add to your diet to improve skin health. This fruit is rich in vitamins and minerals and adding them to the diet is great for reducing skin inflammation and preventing breakouts.
It’s The Most Popular Fruit
Mangoes are consumed in literally every country in the world and that’s why they are considered the world’s most popular and beloved fruit.
It’s A Love Fruit
Mangoes are the national fruit of India and it’s considered a symbol of friendship and love in this country. That’s why sending someone a basket of mangoes is a common gesture of friendship in India.
Pickled Mangoes Are A Thing
Pickling our favorite fruits and veggies is a great way to enjoy these foods all year round and mangoes are one of those tasty fruits that you can pickle.
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]]>The post What’s the Difference Between Arabica and Robusta Coffee Beans? appeared first on foodisinthehouse.com.
]]>Arabica
The most common and beloved variety of coffee beans falls under the umbrella of “Arabica.” This bean, which originated in Ethiopia, has developed into a wide variety of varieties which produce flavors ranging from chocolatey to berry-like to tobacco-like. Lower in caffeine and producing less crema than Robusta, this is the type most often used in filter coffee but is also a popular choice for espresso.
Robusta
Robusta beans also hail from Africa but are now mostly grown in Southeast Asia. Smaller than Arabica beans but more rich in caffeine content, the strength of these beans is their ability to produce a rich crema layer when making espresso. However, it does have its downfalls, such as an “earthy” or “rubbery” taste which not all find pleasant.
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]]>The post You Won’t Believe These Regional Lasagna Varieties appeared first on foodisinthehouse.com.
]]>Tuna Lasagna: Spain
Lasagna is a popular dish in Spain, and surprisingly, you will find it made in many places using canned tuna! As strange as it might sound, this actually turns out to be surprisingly delicious and a very cheap option to make.
Texas-Style Lasagna: Texas, USA
Texas is the home of all things Tex-Mex, and this even applies to a dish that originally came from Italy! Texas-style lasagna includes spicy ingredients such as taco seasoning, green chiles, and Monterey jack cheese.
Lasagna alla Genovese: Genoa, Italy
While most Italian lasagna is pretty conventional and lines up with our preconceived notions of the dish, this special style from the region of Genoa is totally different. Instead of using tomato sauce, it uses pesto, one of this region’s specialties.
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]]>The post What Makes Cilantro Such a Divisive Herb? appeared first on foodisinthehouse.com.
]]>Many people love the light, slightly citric flavor that cilantro adds to dishes like guacamole. Others claim that this herb tastes bitter and even “soapy” to them, and refuse to eat anything which contains cilantro.
But this does have an explanation, as strange and unlikely as it may sound.
Cilantro leaves contain a certain group of aldehydes which some people’s olfactory receptor genes react strongly to. These aldehydes are commonly found in soap and have an intensely unpleasant taste and odor for those with a hyper-aware olfactory receptor gene system that perceives this taste negatively.
It is estimated that around 25% of the population’s genes make them perceive cilantro in this manner, preventing them from enjoying this classic herb.
Isn’t that interesting? Whether you love or hate cilantro, at least you know why this is now!
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]]>The post What Differentiates Gelato from Regular Ice Cream? appeared first on foodisinthehouse.com.
]]>So what exactly differentiates regular ice cream and gelato? Here are three elements which make them different.
More Milk, Less Cream
Ice “cream” has its name for a reason: it usually contains a higher percentage of thicker, higher-fat dairy cream than it does milk. Gelato, on the other hand, contains much more milk than it does cream. This makes it a lower-fat option, which usually contains around 5-8% fat in comparison to ice cream’s typical 10%+ percent composition.
. . . . #adelaideeats #adelaidefoodie #adelaidefoodies #adelaidefood #adelaide #foodiegram #foodie #safood #adelaiderestaurants #foodiesofsa #foodiesofinstagram #foodiesofadelaide #radelaide #southaustraliafood #southaustraliafoodie #flavoursofadl #dessertsofadl #adelaidedesserts #desserts #gelato #madeinhenley #artisangelato #henleybeachIt’s Much More Dense
Ice cream is made by folding lots of air into the product, as it is mixed and made to increase its volume, while gelato is stirred much more gently and doesn’t contain as much air. This results in a denser, thicker consistency that can fill you up really quickly!
) … Have you tried this spot yet?? … @nanisgelato … . . . . . . #toronto #foodTo #torontofood #torontoeats #torontofoodie #foodblogger #instafood #yelptoronto #tastetoronto #foodforfoodies #gastropost #foodsinthe6ix #hypetoronto #foodphoto #torontoigers #foodiegram #torontorestaurants #craveto #spoonfeed #dailyhivetoronto #torontoblogger #foodgasm #blogto #cravethe6ix #narcitytoronto #torontofoodreviews #fat #gelato #icecreamlover #cheatdayServing Temperature
Another subtle difference you’ll notice when eating gelato is it is served at a higher temperature than regular ice cream is. While ice cream begins to melt just above the freezing point, gelato maintains its consistency and is served around 45-50 F, allowing its flavors to come through and shine as your tongue and taste buds aren’t as affected by low temperatures.
Ultimo gelato prima della quarantena (
) da @mancusogelati 
#
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