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 …

Science of the Cheese making process

Doing groceries in the evening has one great advantage: a lot of fresh products have been discounted to help them being sold out by the time the store closes. We like buying these discounted products, they still taste perfectly fine, but it makes you try something else. The other day …

Hydrofresh drawer – Improves the shelf life of fruits & vegetables?

Fresh fruits and vegeables are very perishable. It’s a lot harder to keep these well, especially in comparison to something like dried grains, breakfast cereals or sweets. Since most of us don’t want to buy fresh fruits and vegetables every day it is a matter of storing the fresh products …

Food Science Basics in 6 weeks – part 6: Packaging & Technology

Can’t believe this is the last week of this first course on foodcrumbles.com already. It’s been all about teaching you the basics of food science to help you in your food blogging, chef, high school, food industry or whichever other career you’re aiming for or working in! This last week will …

Food Science Basics in 6 weeks – part 4: Food Physics

Welcome to week 4 of the ‘Food Science Basics in 6 weeks’ course! If you’ve just dropped in mid-way, no problem. Keep on reading if you’d like to learn more about food physics or hop on to the first week of this programme. I think it’s easiest if you follow …

Creamy berry crumble – On using frozen fruits in a dessert

While making a delicious strawberry/raspberry pie the other day, I made far too much of the pie crust. It was about twice the amount I needed for making my pie. So I had to get creative and come up with something else, preferably a dessert since we still had to …