It’s probably very controversial what I’m about to say, but it’s just my humble opinion: ketchup ruins hamburgers & french fries. Like truly ruins them. It’s such a disappointment...
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
Genoise cake – A baking guide by unravelling its science
Back in the days, before they had access to baking powder and baking soda, bakers had to be a bit more creative in how they were going to create light airy cakes and sponges. They couldn’t use the chemical...
Why zucchini makes a moist chocolate cake
We are facing a zucchini overload. Our two courgette plants have been giving us a new courgette at least twice a week. As a result, we’ve been eating a lot of courgette. So much so that we just didn’t feel...
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
Enzymatic browning, polyphenol oxidase & Bananas
Once you’ve peeled your banana, you’d better eat it. If you forget about it and return a few hours later it will have turned an unappetizing brown. Same goes for leaving an unpeeled banana on your counter...
Waffle batter consistency & Orange zest waffles
Orange zest is an ingredient I tended to leave out of a recipe since I often didn’t have oranges in the house. However, once I learned how to make my own orange zest extract, it’s more of a staple in my...
Cheese Science
Pie Science
On choosing & storing fresh strawberries
Summer’s there! Warm temperatures, sun and long long light days. Living in the Netherlands, summer is no guarantee for nice weather, rain and cold(er) days are no exception. Summer for me is a synonym for berries...
Preventing 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 splash and lack of...
