For chefs, a food–splattered jacket may be a sign of a post-shift beer well earned, but it’s not aesthetically pleasing. Keeping chefwear clean and presentable is a constant struglle, so wouldn’t it be cool to have chefwear that actually repelled whatever you could throw at it and lasted longer due to not having to be repeatedly washed?
Australian start-up Fabricor, co-founded by Chef Adrian Li of Melbourne's Saigon Sally, claims it has the solution. Their 100% cotton ‘hydrophobic’ chefwear – a chef jacket and apron currently – has been developed using a patented nanotechnology that makes the garments, they say, both water repellent and stain-proof.
The fabric has been modified “at a molecular level, by permanently attaching hydrophobic ‘whiskers’ to individual fibres, which elevate liquids, causing them to bead-up and roll off the fabric surface.” As you can see from the two videos below, substances are easily washed away from the surface of the fabric and aren't absorbed.
The garments can be washed in warm water without bleach and softener, and tumble-drying at normal to low heat every few washes reactivates their repellent properties. But there's one problem: the garments don't protect against water and oil-based stains that are 'rubbed in,' so we're not sure how practical they'll be in a busy kitchen environement. But an interesting devlopment for sure.
Dal is one of those recipes that goes all the way back to the Indus Valley Civilisation. Unlike dishes such as biryani, brought to India by the Moghuls, it is one of those foods that has always been there. It is therefore a building block of Indian culture.
World Whisky Day is the perfect excuse to raise a glass of the spirit and savour its character and flavour. But there's a lot more to whisky than hot toddies and cocktails - it makes a great ingredient, adding punch and flavour to your cooking.
Our quick and easy cast-iron skillet pizza recipe is adaptable and straightforward. If you have a favourite sauce or topping, feel free to sub it in to make your very own version of the perfect cast-iron skillet pizza. Take a look.
In the North Atlantic, near Canada's eaternmost point, Fair Island is haunted by the the struggles past, but finding a new future. Kaja Sajovic visited the people that still fish, hunt, cook and live on the island.