taste of home
Dec 30, 2019
3 minutes
WORDS TRACEY PLATT
AS A PATHOLOGIST, it was only natural that Tivadar ‘Theo’ Miko took a scientific approach to recreating one of his Hungarian grandmother’s much-loved recipes. He experimented with different flours, adjusted the yeast and monitored temperatures until the texture was just right.
“In my view, a kitchen is a laboratory… it’s a mixture of science and art,” Theo, 71, explains. “Temperature is critical. Grandma used a traditional wood-fired oven, thus her kitchen was warm, irrespective of the season… on cooler
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