If you’re anything like me, you’ll be suspicious of any product that lists palm oil in the ingredients. Production of this crop has been responsible for ravaging tropical rainforests in our never-ending pursuit of cheap food. However, not all palm oil is bad and in one of my occasional series on ingredients, I give you sustainable palm oil.
Whatever flour a recipe states, I tend to substitute a different one! This is mostly because I try to turn rather decadent baking offerings into something that can be as healthy as possible whilst still remaining delicious. I very rarely use plain old white flour when baking. Nor do I use self-raising flour as I prefer to add a good quality gluten free raising agent myself.
People keep asking me why I use duck eggs for baking. Well, when it came down to it, I knew that duck eggs were meant to be much better than chicken eggs, but didn’t exactly know why. Where did I pick this up? I couldn’t exactly say, it’s just something I seem to have always known. Having been asked the question, I’ve had to think about it. Is it because the duck yolks seem to be much bigger in proportion to the egg whites? Cakes do seem to be a little richer, a little lighter. Am I imagining this? I think some investigation is called for.
I’m probably kidding myself, but I like to think my baking is actively good for folk as well as tasting pretty damn good. Good quality ingredients are crucial for making tasty and nutritious fare. With this in mind I try to use certified organic ingredients where possible, although locally sourced and fairly traded are also important.