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 lasagna & bechamel sauce – some lasagna science

Nothing better than a lasagna coming out of the oven, bubbling like crazy, with a perfect light brown cheesy top. Even though there are loads of ways to make a lasagna, our favorite remains one with tomato sauce and a creamy bechamel sauce on top. Lasagna is made best (I find) …

Scalding Milk & Making Sticky Cinnamon Rolls

Some foods I want to make just because they look they’re fun to make. One of those are cinnamon rolls. I’ve seen loads of photos of cinnamon rolls: those little round rolls with cinnamon all stacked up in a pan with a lot of sticky glaze over it. Sounds great …

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 …

Science of cinnamon French Toast

One of the very first recipes I learned to make is French Toast. It was one of the recipes we learned to cook during a high school classs, before that I might have cooked buy not really following recipes. After learning how to make this cinnamon french toast (in Dutch …

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 …

Chocolate milk & Sedimentation

In the Netherlands we don’t have any mountains, we have a hill and are pretty proud of the fact that our highest point is only a little more than a 100m above sea level. What’s more, most of our country is below sea level! Nevertheless, I adore skiing, as a …