Preventing a failed short crust pastry pie crust – American vs. European flour

By now I’ve managed to make perfectly crunchy, airy short crust pastry pie crust, ideal for making both savory as well as sweet (chocolate) pies. However, before I found a good recipe I’ve had quite a bit of failures, especially when following recipes made by bloggers from the US. Sometimes they …

Making marshmallows – The science explained & A recipe

Whether you want to roast marshmallows, dunk some marshmallows in a warm cup of chocolate milk, or just want to eat marshmallows; you might just want to know what marshmallows are, how they’re made and why marshmallows are made the way they are. If you’re even more ambitious, you might even be considering …

A blog on meringue… a ‘literature study’ on ingredients

Whenever studying something in science, or wherever else, you’d tend to start with a literature study. This sounds more boring than it is, it starts with browsing the internet, and when it concerns cooking/food, browsing cookbooks, blogs, etc. etc. It’s a great way to learn more about the thing you …

Macademia white chocolate cookie – Impact of leavening agent, sugar & flour

Cookies and science are a great combination, as we found out when collecting more than 10 sciency cookie posts. It is so easy to vary little aspects within cookie recipes to test out the impact of all these different changes. Having analyzed the impact of flour, sugar and butter on shortbread …

Dutch food – bread with chocolate sprinkles

Updated: 1-Dec-2016 To be honest, when people ask me about Dutch cuisine, I’ll have a hard time answering. There are a lot of Dutch meals and snacks that I can come up with, but a Dutch cuisine, I wouldn’t know. So, I started listing Dutch snacks & foods (e.g. kroketten, …

Infographic butter – Science of butter explained in one page

Everthing new starts by understanding the basics. One of the basic ingredients used in food is butter. This one-page infographic should help you understand all the science basics when it comes to butter. Just a heads up, I’m based in Europe so the composition of butter I mention is the …

Profiteroles with creme patisiere!

Profiteroles are one of those things that I really prefer eating freshly made. The older they become, the more soggy and moist the nice outer dough layer gets. So I decided to give them a try and make them myself! I ended up making profiteroles with a sweet crème patissiere filling …