Recently I have organized together with ASBO and the Polish Language and Culture Center a little different wine and cheese pairing event. Half of the participants were Polish (soldiers from the Polish Military Contingent affiliated to the 26th Infantry Battalion „Neagoe Basarab” within the South East Multinational Brigade). Magdalena Filary, coordinator of the Center for […]
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The pan and the science – leavening agents
One of the most common physicochemical phenomena in the kitchen is the leavening of dough. Image source Leavening agents are those substances that release gases and cause the risen of dough during baking or frying. To understand how the dough is rising, we need to understand what happens when flour is mixed with liquid ingredients. […]
