Why an orange is orange

Updated: 16-Oct-2016 Just imagine how the world would look like if there weren’t any colors. All would be in black and white, just like the tv’s in the older days. Life would be less interesting, nature less beautiful and, oranges wouldn’t be orange. Ever noticed how colourful a lot of …

Freezing point of caramel

Not too long ago I got a question from someone who wanted to know the freezing point of caramel. Thinking about it, caramel in ice creams are just about always soft… This got me interested, because answering this question allows me to explain some great physics! The short answer is …

Chocolate mousse – stabilizing a foam

Chocolate mousse definitely is one of my favority desserts to eat. It’s a great combination of ‘heavy’ chocolate, with a light foam. Until not too long ago I had never been able to make a good chocolate mousse. They tended to sink in right after I made them, resulting in …

Chocolate milk & Sedimentation

In the Netherlands we don’t have any mountains, we have a hill and are pretty proud of the fact that our highest point is only a little more than a 100m above sea level. What’s more, most of our country is below sea level! Nevertheless, I adore skiing, as a …

The ideal gas law

Why does popcorn pop, do souffles shrink after baking and does choux pastry rise during baking? These are all questions we’ll be trying to answer by applying the ideal gas law to food. As you probably know if you’ve been on my website before, I love food and science and …

Secret of ice cream – Freezing point depression

Who doesn’t like ice cream? A soft, slowly melting soft serve, some Italian gelato, a milkshake or a popsicle? Do you prefer chocolate (I do!), fruit, nut, bubble gum flavour? Do you prefer large or small crystals, a cold or a warm ice cream? Starting to get harder to choose? …

The science of choux pastry in profiteroles

Updated: 14-Feb-2017 Choux pastry truly is a little piece of magic. It starts out as a small little ball of dough, but turns into this light, airy and fluffy little hollow ball when put in the oven! When making it for the first time, most of us will probably wonder …