This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. Cold brew coffee has been taking...
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!
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The Science of Preserving Cherries (+ How to Use Candied Cherries)
You can find these bright red, slightly translucent fruits on top of cocktails, or topping off your refreshing sundae. The British also like to put them on top of their cakes. I’m talking about glacé or candied...
Guide on Red Food Colouring – Artifical vs Natural Colours
Whoever decided to make red velvet cookies with dark cocoa powder must have had some strong bright red coloring. Coloring a dark brown recipe to become red is a lot harder than coloring a simple whitish batter or cookie...
Food Chemistry – What Is the Maillard Reaction?
(Dis)colouration of foods is a well beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially, is a favorite. It’s interesting because there are...
Plenty by Yotam Ottolenghi – Book Review
After having tested and tried the cookbook Sweet from Yotam Ottolenghi and only ending up with great food, I decided it was time to buy one of his savoury cookbooks. I decided on Plenty (affiliate link) since I read...
The Science of Fries – How to Make Perfect Fries
Made of a whole potato, with the skin still on, crispy and a light brown on the outside with a soft inside, not too thin; doesn’t that sound like some perfect french fries (or chips, as the British call them)...
An Introduction to Using Flavors in Food & Drinks
This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. What flavor is Mountain Dew? How does...
The Science of Ice Cream – Freezing Point Depression
Why is an ice cube rock solid whereas a scoop of Italian gelato is almost liquid like? Even a ‘simple’ popsicle isn’t as hard as a pure water ice cube. Instead you can bite some off quite easily...
How to make fried fish / Kibbeling (+ Tips and Recipe)
If you ever go to a market in the Netherlands you will most likely encounter a stall selling fish. A decent chance you’ll find fresh herring, but an even bigger chance that you’ll find fried fish, especially...
