Humans have probably eaten some sort of popped corn for hundreds, if not thousands of years. Nevertheless, for a long time, I thought making your own popcorn would require all sorts of special equipment and...
Welcome to FoodCrumbles.com!
Here we love to dig just a little deeper into food and science. We explain how food is made, how it's preserved & packaged and what the role of the ingredients in your food are. We also analyze recipes, so you understand why a recipe is the way it is! Last but not least, we give you tools to develop a basic understanding of food science! Have fun browsing around and don't forget to ask a question if you can't find the answer here!
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The Science of Pulled Pork – How to Make It (+ Recipe)
Have you ever wonder why you can pull pulled pork into a lot of tiny strands? Why it’s so different from a quickly grilled pork chop? Why it isn’t tough, but soft and tender (despite having been cooked for...
Why Does Caramel Stay Soft in Ice Cream? (Caramel Freezing Point)
Not too long ago I got a question from someone who wanted to know the freezing point of caramel. Thinking about it, caramel in ice creams are just about always soft… This got me interested, because answering this...
Preventing soggy pie crust – On moisture migration
Water keeps a cake moist and strawberries juicy. But water can also make a cookie soggy, or ruin the crispiness of baked chicken skin. Water can be a food’s best friend or its worst enemy. Controlling just where...
Bake better bread with enzymes (benefits of Maltogenic Amylase)
This is a guest post by Morgan Walker Clarke. Morgan is from Dallas, Texas, works in the hospitality industry and has an interest for food and science that he loves to share with us! Using enzymes in baking is not a new...
How to Draw Molecules & Structural Formulas for Food Components
Imagine having the pages of a book, but having no clue in which order they should go. Or having a recipe with only an ingredient list, no instructions on how to make the food. Or having an IKEA cupboard, with all the...
How to Make Ceviche – Science of Cooking Fish with Acids
Thought ‘cooking fish’ always involves some sort of heat? You might just be mistaken! You can also ‘cook’ fish using only acids, no gas stove required. It’s what makes so-called...
How to Make Super Smooth Cheesecake in an InstantPot
When cooking or baking, food scientists (that’s me!) like to disseminate their food and all what’s going on. So when you’re baking a cheesecake and it’s in the oven, you start thinking about...
The Science of Caramel (+ Recipe and Troubleshooting)
An almost golden brown colour, sweet, oozy or chewy, runny or firm, caramel can be found in all shapes and sizes. You can make a runny caramel sauce to poor over an ice cream, make some chewy caramel bites or swirled...
