“Because of the sap-like gum that appears naturally in rye, and because of its water-binding capacity, rye doughs will always feel moist and sticky when you test them with your finger. This makes it easy to add too much flour during kneading, so be careful not to add more than a tab...
It is commonly assumed that a heterotrophic ancestor of the supergroup Archaeplastida/Plantae engulfed a cyanobacterium that was transformed into a primary plastid; however, it is still unclear how nuclear-encoded proteins initially were imported into th
They fall under the ‘Free Foods’ umbrella, which refers to the foods you can eat as much as you like (or until you're full: think lean protein, rice and potatoes, more on what actual foods make up the Free Foods in the WH guide to Slimming World). ...
I also had a cup of black coffee with a smidgeon of sugar to keep my caffeine levels up – coming off caffeine as well as calorie restricting would be too much for me. For lunch I had a tin of plum tomatoes, which I mashed in a pan with a potato masher and added 1 teaspoon of ...
The success of your tempura is in the batter. To achieve a crispy texture, it’s very important to minimize the gluten formation in the batter as much as possible. Tempura Batter: (flour : egg + water = 1 : 1 by volume) 1 cup (120 g) all-purpose flour (plain flour) 1 cold larg...