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. …

Mandarin panna cotta – Using gelatin

Ever made a beautiful, arty looking, dessert within 45 minutes which consists of more than 6 complex elements, of which two contain gelatin (thus require time to set)? I for sure didn’t, but the contestants on my favorite (and one of the only tv shows I watch) tv show did. …

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 …

Clotted cream – What it is and how it works (=the science!)

If I say ‘clotted cream’, what’s the first thing that comes up? Scones? For me it certainly is, I wouldn’t actually know when else to eat clotted cream than with a scone! So, when enjoying my afternoon tea at the Bel and the Dragon, close to London, it got me …

Food Science & Food History – Pasteurization

One of my favourite hobbies, as you might have discovered by now, is figuring out the science behind cooking and baking. Trying out recipes, explaining why they worked out, or why they didn’t… Nothing more fun than that to be honest. You’ll find a lot of posts on my website …

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 …