Naan – A recipe and guide

Not too long ago we bought a bag of pre-packed naan, boy were we sorry we did. The naan was tough and slightly dry, by far not the light (but oily) naan we’ve eaten in good Indian restaurants. We probably won’t ever buy that type of pre-packed naan again, a …

Trinidad paratha – super flaky flatbread

One of my favorite meals is paratha with butter chicken or paneer or another great Indian style sauce. Whereas I like the sauces, the best part really is the paratha. When eating it with rice it simply doesn’t taste as good. Paratha is a type of roti pretty characteristic to …

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) …

Homemade Biscuits & (Bacon) Gravy – A Recipe (and some science)

Sometimes even the most fanatic scientist doesn’t want to do science, but just enjoy something. Whether it’s a view of the sky, snow flakes falling down or, in this case, eating good food. This morning I was in baking mode again, besides making apple pie, cinnamon rolls and eating bread …

Homemade pasta – Science of pasta making

Ever since we learned how to make pasta ourselves, we make it at least once a month. It’s more of a weekend activity, but by now we’ve become good enough to make an entire fresh pasta lasagna with sauces and all, in about half an hour (taking a quick rest …

Why shrimp change colour and shape when cooked

For those who have cooked raw shrimp before it is a series of well known phenomenon: the shrimp changes colour from a dark blue/grey to pink when being cooked, it turns white instead of opaque. At the same time shape changes as well: whereas the shrimp was straight and flexible before cooking …

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 …