After reading Salt, Fat, Acid, Heat I became a lot more aware of the importance of acid in food. Not just in a lemon meringue tart (even though those are delicious), in lemon bars or as a drizzle over a salad...
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!
Latest articles
Food Science Basics
Just getting started in the world of food science and want to get your fundamentals straightened out? No problem, we've got a good selection of articles for you.
Chocolate 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 again. It’s a...
Lactic 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 different (and delicious)...
Rock sugar, Bastognekoeken & Sugar crystallization
In the Netherlands we have this one cookie type that’s used for a lot of different dishes. They’re popular for use in cookie pie crusts, ice cream and a bunch of other recipes. Their name: Bastognekoeken...
Cake Science
Flour analysis paralysis – Choosing the right type of wheat flour
If you’ve ever moved between countries or went to a specialized (online) baking store, you might have experienced it: flour analysis paralysis. There are so many different types of flour out there that it’s...
Bundt pan science & A chocolate Bundt cake
Have you ever made such an artsy Bundt cake? One of those round cakes with a hole in the middle, often with a lot of intricate designs? Which can be a hassle to get out of the form if you don’t get it right...
Bread Science
4 ways to shape a bread with a filling
Bread can be as easy or as complicated as you want it to be. You can make a perfectly fine loaf from just flour, water, salt and yeast, shaped into a nice simple boule (or not shaped at all and just put into a baking...
Vegetable Science
Ice Cream Science
Philadelphia style ice cream – An eggless chocolate ice cream
Before reading the book ‘Hello, my name is ice cream‘, I had never heard of Philadelphia style ice cream. Most of the ice creams I made myself were either by making a custard which I then churn in the ice...
How 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 you’d like to...
Meat Science
Fruit Science
Making jam – the Science
If you have fruit trees in your garden you’re probably also swamped with fruit during certain times of the year. All of a sudden, you’ve got 5kg of figs and 20kg of apples. And not enough time to eat them...
How (alcoholic) apple cider is made
As a people we seem to have managed to make alcoholic drinks from just about all of our produce. Grains can be transformed into beer, or spirits such as whiskey. Grapes are transformed into wine and apples, yes, you...
Cheese Science
Pie Science
Pie Cookie Crust – The Basics
There are a lot of different pie crusts, too many to count or mention here. One very interesting type is the cookie crust, yes, that’s right, a cookie crust. It’s a pie crust that’s made with cookies...
Choosing meat for a stew – Beef pie
Have you ever bought a beautiful piece of meat, tried to fry it in a frying pan, but no matter what you did, ended up with a leathery, tough piece of meat? Did it turn out dry and certainly not juicy? If so...
