The science of packaging grated cheese

It’s probably an even more familiar phenomenon than mouldy bread: mouldy cheese. And not just the cheeses that are meant to be mouldy, but mould growth on cheese that are not supposed to be covered in them. Dutch cheeses (like Gouda or Edam for instance) have a tendency to mould after …

Why do (some) peanut butters split?

A peanut butter with cucumber sandwich, is that a very weird combination? It’s how I like to eat my peanut butter sandwich though. Peanut butter seems to be one of those foods that are combined with just about anything. There’s peanut butter cookies (= photo on top of this post) and pies, it’s part of …

Baking cookies – The best way to cool cookies (and why)

Cooling cookies according to instructions is not my ‘forte’. I tend to pull the cookies out of the oven, place them on any spot I can find and continue doing what I was doing. Even if instructions say otherwise, I tend to do it the easy way. And since I …

Baking cookies – What happens in the oven

Cookies + science = happiness, isn’t it? We’ve discussed cookie science quite a few times here on the blog. Whether it’s the role of different ingredients, the role of food colouring or just to share recipes. We haven’t discussed though what happens in the oven, where the cookie actually gets transformed …

Roasting marshmallows – Science over a campfire or barbecue

Want to sound fancy during your next barbecue or outdoor outing? Tell your fellow roasters what happens when roasting those marshmallow you’re making over the campfire or last heat of the barbecue! Don’t know what happens yourself? Good thing we’ve written this post on exactly that topic :-). Even though not …

What is red velvet? – A cookie recipe

Before making a red velvet cake or making red velvet cookies I never knew what red velvet cake or cookies were. I assumed they were plain vanilla cookies with a bright red colour. How could I know they contain cocoa powder (= brown!)? Why on earth are we trying to colour a …

Choosing which cocoa powder to buy – Chocolate Cookies

One of my favorite flavours for cakes and cookies is chocolate. It just about always tastes good! Also, it fits well with a lot of other flavours I like, such as fruits. However, the past few weeks I wasn’t very happy with the chocolate bakes I made. They somehow tasted …