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- Why & how sour cream is used in cakes – Sour cream scienceWe’ve discussed why you would use zucchini or carrots (even purple ones!) in a cake as well as how you can use corn starch powder instead of eggs. Of course there’s plenty more […]
- Why emulsifiers & stabilizers are added into ice creamHave you ever looked closely at the label of your ice cream containers? If you did, you might have noticed ingredients on there that you don’t normally use when making ice cream at home. Often, […]
- LoafNest: How a new way to bake bread was developedAfter testing the LoafNest and seeing how well it works, it was time to get to know the inventors of this new tool a little better. If you’ve missed the review: LoafNest is a new kit that makes […]
- Testing Loafnest: A smart way to bake beautiful breadIf you’re one of those people scared of baking your own bread because of the hassle and trouble involved, this post is for you. If you’re also interested in reading about a smart, […]
- Pulled Pork ScienceCooking and food preparation in general are super personal. Everyone has slightly different tastes and preferences. Not only that, some believe their way truly is the only way of doing it because of […]
- Science of perfect oven baked ribsRibs, or spare ribs, have never really been my favorite meal. I wouldn’t order them in a restaurant, too much bone, too much sauce, too much salt and fat, too little good taste. That was, until […]
- Morrocan flatbread – Msemen /Rghaif & Laminating doughsTake some flour, water and salt and you’ve got the basis of so many different breads. What about Indian chapati or a whole wheat bread? Add some fat and you can make paratha, add some yogurt […]
- Sweet (Yotam Ottolenghi) – A cookbook reviewChoosing which cookbooks to buy is hard, so sometimes you need to simplify the decision for yourself. So after seeing Yotam Ottolenghi in several episodes of Masterchef Australia, I decided his […]
- Science of flavour pairing – Cranberry, brie & walnut appetizerAnyone who’s developed a new recipe, which can be as simple as throwing some ingredients in a wok, will know that one of the tricks of a good recipe is the flavour combinations you make. Red […]
- Greek (George Calombaris) – A cookbook reviewPart of being a food scientist/science enthusiast, is to try out new foods, either when eating out, or in your own kitchen. Despite the fact that the internet is full of recipes, I still tend to like […]
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