Poffertjes – Dutch Food & Some History

Another typical Dutch food as part of my Dutch food series are poffertjes. Poffertjes look like very small little pancakes, just a couple (maybe 5) cm in diameter! It seems as if these poffertjes were already eaten in country fairs about 300 years ago. Poffertjes can be found in most …

Almond paste recipe – A seasonal bread: Kerststol

Updated: 26-December-2016 There are foods you only eat in certain times of the year. Brussel sprouts are typically a winter vegetable, whereas I link strawberries to summer. Another one of these is almond paste and breads filled with almond paste (in the Netherlands these are called ‘stol’ and I believe …

Making vanilla extract – Extraction chemistry

One of the things I like best about enjoying food science, is the fact that once you’re into it, you see food science all around. I can’t bake a bread without thinking about the Maillard reaction or the fermentation process. Nor can I cut an apple and sprinkle lemon juice …

Vanilla (bean) vs (ethyl) Vanillin – Food chemistry deep dive

Making vanilla ice cream (or any other vanilla flavoured muffin/cookie/etc) always causes a dilemma. Should you use a (natural) vanilla bean, an extract or artificial vanilla (= vanillin)? One clearly is more expensive than the other, and they look different, but are they actually different? Even though there often isn’t a …

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 …

14x Cookie Science – A roundup

Recently I was reminded of my challenge to find the perfect cookie. Which, I must admit, I didn’t manage to do. There are just too many options. Nevertheless, it is nice to investigate the effect of butter, eggs, flour, etc. on your ultimate cookie. The ‘science of cookies’ has been investigated …

Dutch food – Drop

When writing about Dutch food there is one sweet that simply cannot be forgotten: drop! A literal translation would be liquorice, but there are so many types, it’s not just pure liquorice. Even though you can buy liquorice outside of the Netherlands, you cannot buy drop. Drop is just different from …