edhalmagyi table talk
I am the black sheep.
Not in a bad way, it’s just that I stand out from my herd a little. My dad’s a neurologist, and so too is his wife. My late mum was a computer scientist, my sister is a chemical engineerngineer as is her partner, and my little brother is a mathematician.
On the other hand, I’m a cook. Oh well, to each h their own, I guess.
However, belongingg matters so, in an effortrt to reaffirm my place within thin this herd, I have decided ded to do a little of their thing ng and take a scientific approach oach to something I love.
Baking. Not the complicated stuff, that’sat’s beyond me, but something elementary? y? Well, even I can do that.
Take shortbread forr example. Ideally it should be light, crumbly, delicate and rich. While it is one of our most traditional and treasured recipes, s, the science of how to perfect it is really fascinating.
Gently rubbing the flour with butter creates a fatty barrier that prevents the protein strands from joining to become glutinous. The result? Tender biscuits. Replacing 15 per cent of the wheat flour with rice flour enhance enhances that effect by reducin reducing the total potential gluten. Using icing sugar in place of caster sugar gives structur structural stability through finer cry crystal formations, meaning that the shortbread has delic delicate mouthfeel as well as s structural integrity. Lastly, freezing the biscuits prior to baking is the key to en ensuring that their sha shape remains perfect be because the bonds be between the fat and fl flour modify through b being frozen. And there you have it, the most delicious (and h herdiest) biscuit y you’ll eat all week. An And there’s not a lab coa coat in sight. It It’s a bit of an unu unusual way to think abou about baking, but in the end it r really does make for a better product. And hey, I can’t de deny my heritage!
‘‘ The science of how to perfect it is really fascinating