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 …

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 …

Food Science Basics in 6 weeks – part 5: Food Microbiology

Time is flying so fast! We’re nearly at the last week of our Food Science Basics course and I hope you’ve learned loads already and had fun reading all the articles. Today is the last day in which we’ll be exploring a brand new area of expertise: food microbiology. In …

The beer brewing process – Beer science at home

Brewing beer at home or in little breweries has become a lot more popular over the past few years. There are a lot of kits available nowadays for everyone to give beer brewing a shot. So that’s exactly what we did as well, we decided to brew our own beer! …

French baguette – Poolish + Bowl of Water in Oven

Whenever visiting France there is one thing I really really look forward to: visiting a boulangerie, a bakery. The French baguettes are just so good, always fresh (since storing them for even one day will make them go stale) and crispy. I also adore the pain au chocolat, a croissant, …

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 making bagels – Boiling them

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. Today it’s bagel day, yes, I know, what’s better than bagels and science? Nothing, isn’t it ;-). Have fun learning (and baking)! Here in the Netherlands …