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 – Dried pasta science

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 …

Orange and lemon zest extract – Alcohol extraction

When making a dessert (hot cross waffles!) the other I needed the zest of about 1/5 of an orange and of a lemon. I don’t like using half products though. So I wanted to use all the zest in some useful way and decided to give makingmy own orange and …

Where pork meat comes from – Visiting a pig farm

Seeing where our food comes from is a great way to better understand our food, not just the science, but the whole supply chain that starts long before it comes in a factory, supermarket or on our plate. Seeing how animals live especially is something I’m interested in (although I …