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Hi!

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!

Our latest content:

  • homemade yogurt with strawberries and oatsHow yogurt is made – In a factory & At home
    All you need to make yogurt is milk, a little scoop of good bacteria and a little patience and you’re good to go! The bacteria will do all the work for you, by fermenting the milk and […]
  • pain-de-campagne-brilliant-breadBooks for bread baking scientists
    Learning how to bake bread is not something you finish within a few days. Instead, the more you do it, the more you realize there still is so much to learn, which, being a scientist by training, is […]
  • Bastognekoeken ice cream with just 3 ingredientsScience of carrageenan – Thickening and gelling foods with seaweed
    Have you also noticed that a lot of store bought chocolate milks do not split whereas in your homemade chocolate milk the cocoa powder sinks down in a matter of minutes? Have you wondered how store […]
  • sedimentation experiment chocolate milk 10 minChocolate milk & Sedimentation
    Nothing fits a good wintery day better than a warm chocolate milk, don’t you agree? The heat of the milk warms you up just a little and it gives you enough of a boost of energy to get going […]
  • Strawberry pie moisture migrationPreventing soggy pie crust – On moisture migration
    Water can be a food’s best friend, but also worst enemy. Water keeps a cake moist, strawberries juicy and ice cream solid (thanks ice crystals). But water can also make a cookie soggy, make oil […]
  • sauerkraut, ready for fermentationLactic acid fermentation in food
    Yogurt, sauerkraut, pickles, none of these products would exist without lactic acid fermentation. This is a series of chemical reactions that transforms your ingredients into something pretty […]
  • Instantpot Duo Plus front viewHow pressure cooking works – Using an InstantPot
    If you’ve ever cooked dried chickpeas or dried beans you know it’s something that has to be planned well ahead if you intend on having dinner on the table before midnight. Same goes for […]
  • olive oil ice cream, super smoothHow ice cream is made in a factory
    Whether you make one bowl of ice cream at home, or 1000 liter in a factory, the science of ice cream stays the same. You’d still want small ice crystals, to make a super smooth ice cream and […]
  • bacon slices, baked in the oven on at trayOn British vs American vs Canadian Bacon
    When visiting Great Britain, there are a few things you should try: an afternoon tea (with scones and clotted cream), fish and chips and, of course, an English breakfast. Although, I do have to […]
  • chocolate and peanut butter ice cream with pistachio crumb smChocolate and peanut butter dessert
    There are few shows I completely follow along with, but I’ve been watching Masterchef Australia since the start. None of the other version (US, UK, Dutch) have made it to my playlist. The […]