Spinach quiche – On the science of melty (brown) cheese

Who doesn’t like bubbly, melty, brown cheese on top of a pizza, lasagna, quiche or just about anything else? Even though I’m not the biggest melted cheese fan (I prefer a good Dutch or French cheese, at room temperature), it does make food look good and make a lot of …

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 3: Chemical reactions

Welcome back to the 6 week mini-course teaching you all about the basics of food science. You’re already in week 3! Last week I introduced you to the wonderful world of food chemistry. We discussed chemical formulas, structural formulas, learned more about atoms and how they form the basis of …

Maillard reaction mechanism – hard core chemistry

(Dis)colouration of foods is a well beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially, is a favorite. It’s interesting because there are various chemically completely different ways to turn something brown, with the same end-result: they’re brown (think old …

Deciding on oven temperature – When a recipe doesn’t tell

Updated: 8-Feb-2017 I used to be pretty worried about using the correct temperature for my oven when baking something. I’d check carefully in the recipe, whether I chose the correct setting. If the recipe was in Fahrenheit I would ask Google to convert it to Celsius again for me (I …

Maillard reaction & Dark roux for Gumbo

When on holiday in the United States, we visited New Orleans. Even though I think most American cities aren’t the best for tourists (being used to European cities you can stroll through by foot), I liked New Orleans. We could wander around instead of having to use a car all …

Enzymatic browning & lots about Bananas

Food chemistry is one of my favorite topics to discuss, especially when combined with actual food :-)! That’s why this month is food chemistry month. Today will be all about bananas, more specifically, brown bananas and enzymatic browning. Who hasn’t eaten a banana in their life? (If you haven’t let …