Saag paneer – Using homemade cheese

After writing about the science of cheese making and how to make your own paneer cheese at home, I figured that you need a recipe to apply this, or else you won’t be able to practice! No reason making paneer, if you have no clue on how to use it. …

Homemade Cheese Science (2) – Rennet & fresh herb cheese

Being a food scientist I have quite a bit of theoretical background in the (food) sciences. But nothing’s better than actually applying that science. Which is also the great thing about food science: it can be applied in a kitchen very easily without a lot of fancy ingredients! After having …

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 …

Making (lazy) risotto – science of risotto rice

Masterchef Australia is by far my favourite tv show, it’s a great show on cooking, chefs, restaurants, etc. I’d love to go to Australia once and visit the restaurants from the show! Somehow it’s also better than all the other versions (USA, UK, Dutch, …) I’ve tried. One of the …

Homemade Cheese Science (1) – Indian paneer / Queso fresco

A typical Dutch lunch: sandwiches with cheese, Dutch cheese, a yellowish firm cheese, that can be sliced easily. This type of cheese is pretty elaborate to make and requires weeks, if not months, of ripening to get its firmness and flavour. However, there are a lot of other types of …

Infopgraphic Milk – The science of milk in one page

The science of food is fascinating. Whether it is while baking a cake or frying a steak, I keep on looking into the science of my food. In order to do that best, you should understand the science of your ingredients! Today we’ll be discussing milk using an infographic summarizing the …