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

Who hasn’t eaten a banana in their life? It’s one of the most convenient fruits to snack on. However, you do have to be careful with them. I’ve personally experienced semi-squashed brown bananas :-(. It’s a shame, even though you can still eat the banana, it just isn’t that good …

Caramelization & honeycomb making

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. Caramelization is one of the most fascinating food chemistry reaction, so let’s have a look at it while making honeycomb! Honeycomb is a great, very …

Roasting Walnuts – The what, why and when

Updated: 9-Oct-2016 One of my favorite lunches is a freshly baked slice of bread drizzled with a little honey, covered with goat’s cheese and a few slices of cucumber. And, last, but not least, some freshly roasted walnuts on top. Perfecto! There are also a lot of other recipes (mostly …

Making Caramel – The Science of Caramel

Some time ago I saw this amazing recipe on Handle the Heat. It’s a bar made with an Oreo cookies pie crust, an oozy caramel with walnuts and chocolate on top. The photos looked sooo appetising that I really wanted to give it a try. I never came to it, until …

Infographic butter – Science of butter explained in one page

Everthing new starts by understanding the basics. One of the basic ingredients used in food is butter. This one-page infographic should help you understand all the science basics when it comes to butter. Just a heads up, I’m based in Europe so the composition of butter I mention is the …