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 …

Wheat protein/gluten development – Bread vs Scones

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. Gluten-free is currently a hot topic in baking and cooking, but gluten is too interesting to go without. That’s why this post is all about gluten …

Science of making bagels – Why & How to boil bagels

Here in the Netherlands bagels aren’t that common. You can find the plain variety in various supermarkets, but that’s about it. So, when I feel like eating special bagels, I’ll have to make them myself. That’s when I realized that the characteristic chewy, dense bagel texture is actually because of its special production process. …

Difference between oliebollen & donuts

A few days ago, someone asked me what the difference between oliebollen and donuts is. Oliebollen are a Dutch snack, typically eaten with new year’s or when there’s a fair in your town. I’ve seen them being called ‘Dutch donuts’ on the internet, even though I really don’t think they …

Yeast fermentation process & its products

Updated: 3-Jan-2016 Science is everywhere when you’re in the kitchen. Just think of your bread dough bubbling away and expanding while proofing. Or a beer in the works. You might not even recognize the science, so common the processes are. The processes described above both involve yeast and fermentation. The so …

Dutch food – Oliebollen

Now that Christmas has passed, it’s time to kick in the new year! Of course, that means, new year’s foods! One of the most prevelant well known Dutch food for New Year’s eve are oliebollen. Literally translated that means ‘oil balls’, yes, indeed, that doesn’t sound very appetizing, but they …

Making donuts – discovering water roux!

Some time ago, I decided to give donut making a shot. To be honest, I don’t eat donuts often at all, here in the Netherlands donuts aren’t that widely available (instead, we do eat oliebollen for new year’s, which are different though). Most supermarkets do have at least one box of …