Scalding Milk & Making Sticky Cinnamon Rolls

Some foods I want to make just because they look they’re fun to make. One of those are cinnamon rolls. I’ve seen loads of photos of cinnamon rolls: those little round rolls with cinnamon all stacked up in a pan with a lot of sticky glaze over it. Sounds great …

Homemade Biscuits & (Bacon) Gravy – A Recipe (and some science)

Sometimes even the most fanatic scientist doesn’t want to do science, but just enjoy something. Whether it’s a view of the sky, snow flakes falling down or, in this case, eating good food. This morning I was in baking mode again, besides making apple pie, cinnamon rolls and eating bread …

Homemade pasta – Science of pasta making

Ever since we learned how to make pasta ourselves, we make it at least once a month. It’s more of a weekend activity, but by now we’ve become good enough to make an entire fresh pasta lasagna with sauces and all, in about half an hour (taking a quick rest …

Almond paste recipe – A seasonal bread: Kerststol

Updated: 26-December-2016 There are foods you only eat in certain times of the year. Brussel sprouts are typically a winter vegetable, whereas I link strawberries to summer. Another one of these is almond paste and breads filled with almond paste (in the Netherlands these are called ‘stol’ and I believe …

Homemade Cheese Science (2) – Rennet & fresh herb cheese

Being a food scientist I have quite a bit of theoretical background in the (food) sciences. But nothing’s better than actually applying that science. Which is also the great thing about food science: it can be applied in a kitchen very easily without a lot of fancy ingredients! After having …

100% whole wheat bread

Making a bread using only wholemeal flour and no white plain flour is a challenge. It tend to give a very dense bread which only bread lovers might appreciate. I’ve had several failed attempts in this bread type before trying a recipe from the cookbook Brilliant Bread which did give …

Why shrimp change colour and shape when cooked

For those who have cooked raw shrimp before it is a series of well known phenomenon: the shrimp changes colour from a dark blue/grey to pink when being cooked, it turns white instead of opaque. At the same time shape changes as well: whereas the shrimp was straight and flexible before cooking …