Making chapati – And why they puff up

Chapati, or roti, are a really nice and easy to make flatbread! It’s for sure one of my favorite carbs with a meal. They’re not hard to make, require only two ingredients (three if you want to be a little more fancy) and at the same time are complex enough …

How bread goes stale – Science & Tricks

One of my favorite foods by far is freshly baked bread. Unfortunately, bread doesn’t stay fresh for a long time. As soon as it comes out of the oven, the ageing process sets in. It starts getting old as soon as it comes out of the oven. Preventing ageing of …

What is gelatin? – Gelatin science basics

Ever made your own stock, stored it in your fridge overnight and ended up with a stock jelly instead of liquid? Ever made a wobbly sweet, soft pannacotta? You might not realize it, but despite the fact they taste and look so different, that stock jelly and pannacotta have one …

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 …

Making fresh orange juice – blending vs juicing

While drinking a glass of freshly made orange juice a little while ago I noticed orange juice is a great vehicle for explaining all sorts of science related phenomenon. In the first post I introduced the orange, in this post, we’ll be focussing on making the orange juice itself. We’ll …

Homemade eggless icecream – Science of corn starch custard

Not too long ago we had visitors over who don’t eat eggs. For a main course this isn’t a problem, there are plenty of things we can make without eggs. However, when it comes to dessert the eggless choices aren’t as prevalent. Therefore I experimented making homemade eggless ice cream …

Preventing soggy pie crust – On moisture migration

Water can be a food’s best friend but also worst enemy. Water keeps cake moist, strawberries juicy and ice cream solid. But water can also make a cookie soggy and lack of water can make an apple hard and chewy. It can also make a pie crust soggy, especially if …