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Milk, a natural liquid growth serum that we’ve been subjected to since our foundation years – is an excellent source of sustenance. For the lactose-intolerant, here’s a run down on the ‘udderly’ fascinating nutrient facts. Click to find out more.
Gelatine sheets or Gelatine powder is mainly made up of collagen found in animal’s skin and bones such as pigs, beef and fish. It acts as a gelling agent and is often used in desserts such as panna cotta, custards and jellies.
Because of the components in gelatine, they are not suitable for vegetarians and vegans. But fear not, here’s one alternative that can produce the same tasty desserts with similar effects!
Agar is the most common vegan alternative for gelatine and it is used frequently in Asian desserts such as ‘kuehs’ (traditional Southeast Asian cakes) and fruit jellies. They are extracted from a particular seaweed and comes in either flakes, powder or dried sheets like gelatine.
Besides the same use as gelatine, agar agar aids in digestion and are commonly used in fitness diets as it contains high content of fibre.
Talk about eating without having to feel guilty! Here is our fluffy strawberry marshmallow recipe using agar powder:
12.5g agar powder
90ml strawberry puree
500g corn starch, 500g icing sugar
We hope you’re all ready to test out this chewy goodness!
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The average Jane and Joe may be familiar with flour as being a white, pristine and powdery ingredient. In actual fact, there’s are countless types of flour that yield a variety of baked goods. If you’re taking the first step to be the next great baker, click to find out more about flour.
Search for the hashtag #rosé on Instagram and you’ll notice a pattern in the results: images of glasses filled with a pink hued liquid set against an exotic backdrop or sunset, mostly posted by women. The clear pageant winner of wines, rosé has largely been marketed as a ladies’ drink but should it be time men embrace the beauty of pink too?
For the most part, rosé is easier to drink; it has less tannins than a glass of red and is sweeter than a white. It’s made the same way all wines are except that the skins from the red grapes are left to ferment with the must (the mixture of pulp, seeds and stems) for only a short period of time. The few days or weeks of maceration allow a transfer of colour, just enough to give the liquid a stain of pale red.
Rosé has less tannins than a glass of red, and is sweeter than a white.
If you’ve had a sweet sparkling rosé and think you’ve seen it all, well, you’ve only skimmed the surface. Just going by the different shades you can find, there are kinds stained a deep pink to pale peach and everything in between. Every winery has its own unique method and grape variety, which fortunately gives us a myriad of flavours such as grapefruit, strawberry and watermelon in a dry, sweet or sparkling wine.
Sounds refreshing? When summer season rolls around and the weather gets hotter, it’s not surprising that people opt for this fruity, light wine chilled. Its friendly flavour profile also makes it great for pairing with most cuisines. The ancient Greeks and Romans were perhaps the first to figure this out when they were imbibing this clear pink beverage (any shade darker would have been considered unfit for consumption, ironically). Nowadays, you’ll also see rosé in slushie form, called a frosé, perfect for sunny day picnics or outdoor brunches.
Beyond the drink’s versatility, it has the superpower to inject festivity or romanticism into any activity. Bring out a bottle of rosé at a regular dinner and you’ll get confused table mates asking if there’s a special occasion. It’s a wine that demands a celebration even with leftovers. Hollywood celebrities such as Drew Barrymore and Sophia Coppola have also recognised the unique allure of rosé, and produce their own to sell. It’s high time both men and women enjoy the spoils of winemaking our predecessors indulged in since 4000BC.