Here’s the technical specification for a Aioli also known as garlic mayo. Goes well with seafood or chicken. You make a garlic paste by drawing the back of a knife over chopped cloves. The raw garlic is punchy!.
Here’s the technical specification for a chocolate cake that’s popular in scandinavia. There’s no raising agent such as baking powder so, while it gets crispy on the outside, it stays gooey and sticky in the middle. It’s very quick to make and so tasty!
Here’s the technical specification for a tasty loaf of bread. A restaurant near me serves and sells this bread. It’s very quick to make and so tasty!
Soda bread is fundamentally a chemical leavening system. Unlike yeast-based breads that rely on biological fermentation (slow deployment), soda bread uses an acid-base reaction for immediate lift. The kefir/buttermilk (pH ~4.5) reacts with sodium bicarbonate (NaHCO₃) to produce carbon dioxide gas, which expands in the dough matrix to create the crumb structure—think of it like deploying a containerized workload that instantly scales your dough volume.
