Anka is the culmination of Usha Devi Balakrishnan’s lifelong passion for handloom and textiles.with @anka.fabric Balakrishnan endeavours to revive and sustain the weaving communities of Balaramapuram. ANKA works with twenty master weavers and their teams. As the brand grows they aim to provide training to the rest of the community, especially women, so as to create a robust eco system in Balaramapuram and reinstate their former glory as producers of some of the finest textiles.
Mark your Calendars! Aug 17-18, 11am-7pm
You've probably noticed by now after watching my stories that I'm doing the #plasticfreejuly . Well let me tell you it's a lot easier said than done. I really had no idea how much 1 time use plastic I consumed. It's been a week into this challenge and I'm blown away looking back at the mess we've created. Do we need plastic wrap on individual cucumbers or straws? How about those red solo cups or toothbrushes? The more I look into the alternatives the more I realize we can eliminate useless plastics. It starts with awareness. Times are a changing folks.
It's long weekend eve and I'm ready for that sunshine. // I'd love to share with y'all some things I'm obsessed with. All things @danidazey + rice crispy fruit pizza + my sewing machine + how to reduce plastic in my home.
Baking at high altitudes 🗻Since most recipes are written for sea-level, you can get very different results if you were to make the same recipe on the top of a mountain! Higher altitude means lower air pressure. Water evaporates more quickly and dough rises faster which can lead to dry, dense or course crumb. To fix this some tips include adding more water to account for water loss in pie crust, increasing flour or baking time for cookies, and decreasing sugar for cakes! Next time you’re baking from a box, check to see if they include adjustments for high altitudes!
Sour candy 🍭Candy makers will often coat gummy candies with sugar and acid powders to produce a sour taste! You’ll find this technique used to cover the outside of your favourite treats like sour gummy bears or sour patch kids. Common acids used in the mix are citric acid, malic acid, lactic acid etc. The type of acid powders manufacturers choose depends on the aftertaste, ability to soak up moisture from the surroundings (this can cause stickiness), and how long the sourness lasts over time!
Lentils. In grocery stores you'll commonly find whole brown, green or split red varieties. What's the difference? Well the split red lentils (like the ones in this picture) cook faster so it's better to use those to blend into soups or purees. Whole brown or green lentils retain their shape better after cooking so they are commonly used for salads or side dishes! Which do you use?? Time to check your PULSE!
Marshmallows. Why aren't they considered vegan? This is because they contain gelatin, a protein made from the connective tissue of animals. Recently companies have made vegan marshmallows by using agar agar, a gelling agent that comes from seaweed!
Gluten free baking. 🍞🥐🥖Creating baked goods without gluten is challenging! When you bake with wheat flour, gluten creates an elastic network that holds in air bubbles resulting in a soft, fluffy texture. Without gluten, baked goods often come out very dense! To combat this and mimic the functions of gluten, companies sometimes add gums, proteins, enzymes, or emulsifiers. Get to know your label! What additives do you see on your gluten free products? Comment below 👇🍰
This week’s style tip is about what to look out for when shopping for knitwear. Don’t get sucked in by the luxurious ‘feel’ of a jersey, and high price doesn’t necessarily mean good quality - check the label people! I’m talking about that side label on the inside that tells you what the fabric composition of the garment is. Acrylic and nylon tend to bobble the most..look for fabrics like cotton, wool, mohair, cashmere or blends of all of those. I’m not trying to be a purist - I defos have a couple of jerseys that are acrylic-based, and they’re obviously more inexpensive..but it’s just something to keep an eye out for when shopping, so that you know what to expect from your jersey!
Umami & MSG. Umami is the fifth taste and can be described as a meaty or savory flavor. The molecule responsible for the umami flavour is called glutamic acid. Tomatoes and Parmesan cheese contain a lot of this compound! So where does MSG come in? Well MSG stands for monosodium GLUTAMATE aka glutamic acid plus sodium. It therefore has the same ability to enhance meaty flavors and that's why it's added to a lot of food products!
Choosing the right melon 🍉Melons don't ripen once you bring them home so it's good to know a few tips for picking out a nice one at the store! 1) The melon should be heavy. Heavy means juicy 2) Inspect for bruises and cuts that could cause quick spoilage 3) Give it a whif! A ripe melon should have a nice floral sweet smell. Although if it smells too sweet it might be overripe!
Nonbrowning apples 🍎 A company called Arctic apples has figured out how to stop apples from turning brown after they're cut or bruised. How do they do this? When normal apples are cut, an enzyme called PPO is released and mixes with another molecule to form brown pigment. The Arctic apple variety has its genes modified so that it doesn't even produce PPO and no browning reaction can occur!
🍫 How come chocolate can be white when cocoa is brown⁉️Actually white chocolate doesn’t contain cocoa powder nor cocoa paste unlike milk chocolate and dark chocolate. The powder and paste derived from the cocoa plant is responsible for the cocoa aroma and cocoa taste of darker chocolate. This taste is, as we know, found in much lower extent in white chocolate. 🍫🍫
So why can white chocolate even be called chocolate⁉️White chocolate instead contains the light beige coloured cocoa butter, extracted from cocoa beans. The cocoa butter provides white chocolate with its extra creaminess compared to milk chocolate and dark chocolate. Since chocolate has to be made from cocoa beans, white chocolate indeed can be called chocolate.🍫
A common composition of white chocolate is 20% cocoa butter, 15% milk powder, 55% sugar and 10% vanilla, additives and flavourings. 🤤
As a part of the fashion revolution week, we bring to you the amazing team behind all the products of Looms of Ladakh.
Rigzen Yangdol (right) and Lobzang Lamo (left) are the two backbones of Looms of Ladakh. Rigzen Yangdol, CEO says “I was a member of the local panchayat of Phyang village before I joined Looms. After I did the training at looms and the showroom opened, I was selected as the CEO by the office bearers and the women. It gave me great happiness to know that they find me worthy of this role. And now I am dedicated towards taking these women and looms forward. Coming from the villages, we did not have any earnings. But since I’ve joined, whatever we earn, makes me feel extremely proud and independent.” Lobzang Lamo, the product manager at looms recalls how she used to knit just for herself and her family before looms. She tells, “ours was the first centre to receive training back in 2016. We made some products during the training and opened a small shop in Leh. Then in Feb 2017, I traveled to Changthang with Kunzang and our trainer, Sonam, to train the women there. After staying in Changthang for 3 months, we returned to Leh and then Looms of Ladakh was established. I still go to Stok center everyday and work there. I love spinning, knitting and weaving. I like making products and then selling them at our showroom. I have faith in Looms of Ladakh and I hope we make it big and connect women from all over Ladakh.” .
#loomsofladakh#fashionrevolution#fashionrevolutionweek#showyourlabel#knowyourlabel#imakeyourclothes#knitting#weaving#winterwear#ladakh#makeinindia#madeinindia#sustainablefashion#buylocal#handmade#handwoven#handknit#natural#desiwool#buylocal#whomademyclothes @fash_rev @ethicalhour
How are olive oils and other cooking oils made⁉️Cooking oil bought in the store can be either cold-pressed or warm-pressed. Cold-pressed oil tastes more and is made by pressing ingredients like whole olives, kernels or seeds without heating. Afterwards the remaining mass of olives, kernels or seeds are heated to around 100 degrees Celsius and pressed again 🌡. The heat allows for a higher product yield, but also requires an extra process step where unwanted taste and colouring has to be taken care of. The quality of cold-pressed oil is generally considered higher than warm-pressed oil.
For cooking oil production a screw press is used to press the hard material. First the olives/kernels/seeds are poured into a funnel, then they reach a screw and the oil is pressed out of the olives/kernels/seeds. The oil flows from the screw out of the press where it is collected and basically the oil is now ready to be used. 😋
Aspartame. How does it taste sweet but have so few calories? 🤷🏻♀️Aspartame provides sweetness by binding to the same receptors on your tongue as regular sugar does. Since it's about 180 times as sweet as sugar it can be used in such small quantities that it yields very few calories when broken down by your body! 🍭🍬
Carbonated water 👉🏼 Water infused with the gas carbon dioxide under pressure 💦. Part of the carbon dioxide added in low concentrations up to 1% mixed with water creates carbonic acid. The created acid gives carbonated water its slightly sour taste. If you prefer your carbonated water extra fizzy, water just above its freezing point of 0 degrees Celsius is able to contain the highest amount of carbon dioxide. A higher gas pressure and a lower water temperature makes more gas dissolve in the water💧. Opening a can of carbonated water is one exempel that reduces the pressure, which makes carbon dioxide escape from the solution as bubbles.
Now we know what carbonated water is, but how, when and why was it invented⁉️The British 🇬🇧 chemist Joseph Priestley discovered the carbonated water by coincidence already in 1767. He found the above connection between carbon dioxide, water and carbonic acid 🔬. In 1772 Priestly published his invention in an article called ”Impregnating Water with Fixed Air”. 🚰 🌬
Cured meat 🍖 Hams can be fresh, cured, and/or smoked. If it's cured it means it's ready to eat and we don't need to cook it - so how does that work? Curing is a type of food preservation that uses salt, sugar, and/or nitrate to maintain the safety, flavor, and color of meat. The addition of these ingredients bind so much water in the ham that bacteria can't grow = safe products that don't require heat to kill any bad microbes!
Most of the ham you eat, like deli meat, can be eaten right from your fridge. If that's not the case the packaging will say if cooking is required!
🥖🍞 Don’t store your bread in the fridge if you prefer it soft, keep it in room temperatures❗️
How come bread gets dry and hard during storage⁉️Moisture inside the bread migrates from crumb to crust, between components in the bread and from crust to environment 💦. A process called starch retrogradation is directly related and contributes to the hardening and aging of bread. Starch retrogradation starts within minutes after baking and continues for around 2 weeks 📆. Over time polysaccharides (amylose and amylopectin) in the bread rearrange themselves to a more crystalline structure and expel water from their network. This process is not to be confused with a simple evaporation💧. Even in moist environments bread will retrograde and dry out over time. The reaction is most rapid at 4-6 degrees Celsius 👉🏼 Therefore don’t store bread in the fridge if you prefer it soft, keep it in room temperatures❗️Keeping bread in the fridge however results in a delayed growth of mould. During retrogradation both aroma and taste is lost.
Brown sugar. How is it made? When white sugar is generated, brown molasses is removed from the process as a byproduct. At the end of the process, the molasses is added back into refined white sugar to make brown sugar! It's done this way so that manufacturers can control how much goes into the product. It's really the molasses that causes brown sugar to take up water more easily than white sugar, which is why it clumps more!
Why is there cellulose in my 🧀?! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Cellulose. It’s a natural component of all plant cell walls and is in every fruit and vegetable you’ve ever consumed! It’s added to shredded/grated cheese products as a natural anti-caking additive—meaning it prevents your cheese from being a sticky, lumpy mess when topping you’re bowl of spaghetti!
Shelf stable milk 🥛No refrigeration needed?! What's up with that? Traditional pasteurization of refrigerated milk uses a temperature of 161 F for 15 seconds to kill bacteria. To make a shelf stable milk, Ultra High Temperature (UHT) pasteurization temperatures are used (280 F for 2 seconds) in combination with sterile packaging and a tight seal! The combination of high temperature and sterilization guarantees the safety of the product without the need for refrigeration. *Remember* Once shelf stable milk is opened it MUST be refrigerated as you've now broken the sterile seal!