Why bread gets moldy – Spoilage of bread

Ever felt really hungry and wanted to make a quick sandwich? Ever found out that the only bread there’s left has bluish/grey hairy spots on it? Luckily it hasn’t happened to me that often, but when it does, it’s always a disappointment. But why does bread at all get mouldy? …

Making and maintaining a sourdough starter

If you’ve been following along for a while, you’ve probably noticed I’m a bread lover. Nothing better than a freshly baked bread. So proper bread in a restaurant is a real deal breaker for me. Good food, but bad bread, means chances are a lot smaller I will return. That …

Blueberry orange zestmuffin – Using IBM’s Chef Watson

The other day, blueberries were on sale at the supermarket. Blueberries tend to be expensive here so I decided to grab my chance and buy some, not having a clue on what to use them for just yet. Somehow though, blueberries for me are linked to muffins. Blueberry muffins just …

The story (and science) of processed cheese

Are you a fan of cheese burgers? If so, what type of cheese do you put on top? Do you buy those individually wrap thin ‘cheddar’ slices? I’m not a fan of cheese burgers myself, but we do always have a small pack of exactly those slices of ‘cheese’ in …

The Casein family – Protein & cheese science

There are so many different types of cheese: brie, fresh cheese, mozzarella, gruyere, parmezan, Gouda, paneer, emmentaler and I could go on for a lot longer. What’s interesting though is how they just about all depend on one type of protein in milk: the casein proteins. Thanks to these proteins …

Spinach quiche – On the science of melty (brown) cheese

Who doesn’t like bubbly, melty, brown cheese on top of a pizza, lasagna, quiche or just about anything else? Even though I’m not the biggest melted cheese fan (I prefer a good Dutch or French cheese, at room temperature), it does make food look good and make a lot of …

Macaroni pie /Baked macaroni – On dried pasta

Sometimes making and using fresh homemade pasta is worth it (in lasagna for instance), however, I can understand that in a lot of cases people mostly consider it a lot of work without too many benefits. And in some cases, it’s downright inconvenient/impossible. And that’s the case we’ll be discussing …