Dutch Apple pie

Whenever I somehow manage to gather an excess of apples in my fridge or want to bring a pie to celebrate a certain occasion, I tend to make apple pie. It’s that pie that nearly everyone likes, isn’t too hard to make and eats great with some whipped cream. So …

Home Made French Croissant – Science of steam & yeast

To be honest, I never thought I would ever try making croissants myself. Whenever reading about croissant dough (or puff pastry) I decided to stay away, it seemed far too much of a hassle. Folding in butter, cooling, folding, it just didn’t seem worth it. But then I got into …

Preventing soggy pie crust – On moisture migration

Water can be a food’s best friend but also worst enemy. Water keeps cake moist, strawberries juicy and ice cream solid. But water can also make a cookie soggy and lack of water can make an apple hard and chewy. It can also make a pie crust soggy, especially if …

Scones & Scone Dough – Do’s and Don’ts

Clotted cream, jam and scones, a great snack with your afternoon tea, or for your morning breakfast. Making a good scone isn’t hard, but, you need to know a few simple tricks to create a perfect scone (dough). In a lot of cases recipes for baked goods have very specific …

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 …

Eggless pie crust + simple Kitchenaid trick for pie crusts

Once I learned how to make a good short crust pie crust (the type that’s flaky and crunchy and makes perfect quiches, beef pies, chicken & leek pies) I got hooked on the pie crust recipe that I found worked best for me. But then, the other day, we ran out of …

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 …