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
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...
Yeast-leavened cakes – Another way to create air
We’ve been making bread for thousands of years, using flour, water and in a lot of cases yeast. Yeast is what makes our breads light and fluffy, by producing carbon dioxide gas bubbles to make the dough rise...
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
Mandarin panna cotta – Using gelatin
Ever made a beautiful, arty looking, dessert within 45 minutes which consists of more than 6 complex elements, of which two contain gelatin (thus require time to set)? I for sure didn’t, but the contestants on my...
Colours in fruits & vegetables
Have you ever noticed how fruits and vegetables have a wide variety of colours? The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful...
Cheese Science
Pie Science
Science of melty cheese – Best cheese for a quiche
Who doesn’t like bubbly, melty, brown cheese on top of a pizza, lasagna, quiche or just about anything else? Even though I’m not the biggest melted cheese fan (I prefer a good Dutch or French cheese, at room...
Choosing & Using pears – On pear texture & pear pie
Ever wondered why there’s ample recipes for apple pies and barely any for pear pies? Besides the difference in taste and texture, it’s probably a cultural thing as well (we have >8 varieties of apples in...
