Laila’s Pantry
Laila MirzaRecipes and tips explaining the fundamental flavors and techniques behind cooking.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 317 | Subscribers | Read | lailaspantry.substack.com |
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| #125 | |
| #124 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
FFT 7: Jointing a Chicken
The first animal we learned how to break down in culinary school was the humble chicken. It’s one of the most commonly used meats in kitchens around the world and is so versatile. Learning how to butcher a chicken is a skill that you might ...
FFT 6: How to Deglaze
In the previous issue of FFT, we discussed the Maillard reaction and what it does for the cooking process. Now, if we remember what was spoken about, the Maillard reactions happen when sugars and amino acids (proteins) interact under heat, ...
FFT 5: What is the Maillard Reaction?
If you’ve been watching my videos for a while, you probably have heard me say the “Maillard reaction” way, way, WAY too many times. But, it’s for a good reason! The Maillard reaction is an essential technique in the kitchen, and it’s someth...
FFT 4: Sweating vs. Caramelizing- What’s the Difference in Flavor?
Building on the last FFT post, How To Sweat Aromatics, today we will be discussing in detail about what flavor you’re extracting when you sweat things, and how these differ from the more straightforward caramelizing. We’ll also discuss when...
Authors
The writers behind this newsletter.
I'm Laila, a chef in London and culinary school graduate. I’ll be teaching you the fundamental flavors and techniques that will take your cooking to the next level.
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