Bread Science – Bread ingredients & A basic brown bread

Since making muffins, pancakes, pies and cookies isn’t something I can do all the time, since having those for breakfast, lunch and dinner probably isn’t a great idea, I decided bread baking would be a good alternative. The past few months I’ve given a lot of new recipes a try …

Eggless pancakes – why it works & a trick to kick up flavour

Pancakes are one of my favorite breakfast foods to make in the weekend if I don’t feel like my regular yoghurt or bread for breakfast. They’re easy to make and jummy to eat. By now I’ve got quite a god basic recipe so I keep on trying new things to …

Food Science Basics in 6 weeks – part 3: Chemical reactions

Welcome back to the 6 week mini-course teaching you all about the basics of food science. You’re already in week 3! Last week I introduced you to the wonderful world of food chemistry. We discussed chemical formulas, structural formulas, learned more about atoms and how they form the basis of …

Deciding on oven temperature – When a recipe doesn’t tell

Updated: 8-Feb-2017 I used to be pretty worried about using the correct temperature for my oven when baking something. I’d check carefully in the recipe, whether I chose the correct setting. If the recipe was in Fahrenheit I would ask Google to convert it to Celsius again for me (I …

Science of E-numbers

Additives in food, a lot of people start cringing simply by hearing the word. Whereas it’s good to look at what’s in your food, it’s not good to just cringe by every chemical word you hear. Not everything that sounds bad is bad, just like not everything that sounds good is actually good. Let’s start with …

Ultimate cookie series – 2 – Macademia white chocolate cookie revisited

So I’ve started this quest for the ultimate cookie recipe. Trying to find one (or a few) recipe which can be used as the basis for just about all cookies. How ideal would that be? You’d just pull out this one (or two, or three) recipe, add some new flavouring, …