Eggnog – Cinnamon spice science

Around Christmas time, someone in our household really wanted to make our own eggnog. Despite the fact that I didn’t really know what eggnog was (guessing it was something with raw eggs and alcohol, it appeared I actually wasn’t too far off) I agreed quite quickly. Why? Because it gave …

Food Science for Food Bloggers – 5 easy to use examples

Hi there food blogger, aspirational food blogger or simply anyone else! Love to cook, eat and share this with others? But do you also have those failures in the kitchen where you just really don’t know what happened? Tried to make slow cooker meat with a steak, which turned out …

Why pistachios & pistachio ice cream are green(ish)

Ever seen and eaten a bright green pistachio ice cream which didn’t taste like pistachio at all? I surely have. Ever tried making pistachio ice cream and had it turn out brownish instead of the nice bright green ice cream? Again, I surely have. I’ve seen pistachio ice creams varying from …

Tea Bag Science – Dunking vs. Steeping

Nothing better on a cold day: a warm cup of tea. But I’m an avid tea drinker, drinking tea all through the day, not only cold days. Also, I’m a Dutch tea drinker (based on various encounters with non-Dutch people who were amazed by my/our tea making procedure). A Dutch tea …

Crash course: Determining nutritional value of food

Ever read the labels on your food products? If yes, ever wondered how they come to the nutritional values stated on these labels? Or what they mean? Whereas people tend to think these are hard fixed numbers that have been analyzed in full detail, this is often not the case …

How packaging changes the colour of (red) meat

Any time I’m cooking, or baking I think about my recipes and why I have to do what I do. So, when unwrapping a pack of meat before cooking I noticed all the different colours of this formerly red piece of meat. I saw brown, purplish and red/pink! Was anything going …

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 …