Food Crumbles - The Food Science Blog

Ever tried to make a simple dressing of olive oil and balsamic vinegar? Noticed that it’s impossible to keep these two mixed without continuously stirring or adding something like mustard? […]

Sometimes a term might be so familiar to you that you use it all the time, whereas another person, who doesn’t know that term, has no idea what you’re talking about. When talking about […]

Ever compared how a sausage comes out after grilling, frying in a frying pan or ‘steaming’ in a little bit of water? They probably all turned out very differently! The steamed version […]

Ever found back an old bag of peanuts that just didn’t taste or smell good anymore? A little sour maybe but otherwise just not as good as a fresh peanut? Or have you had a similar experience, […]

I enjoy eating and cooking Indian food. The chapati flatbread is a home favorite, I love naan and dishes with paneer (e.g. saag paneer) tend to turn out well. That said though, I’ve never […]

Ever experienced happily taking a bite from a dish or a newly developed product only to discover your mouth is on fire? That the dish is just a tinge spicier than you expected, even though […]

Water buffalo milk, in the Netherlands? Do water buffalos actually live in the Netherlands? Don’t you guys just have those black and white milk cows? Yes and no. In the Netherlands there are […]

One of the challenges of homemade ice cream is to make the ice cream scoopable, straight from the freezer. Often, ice creams tend to become really hard in the freezer, requiring either patience, or a […]

Apparently there’s a need for manufacturers to produce more oven baked snacks, as we noticed in when comparing those with deep fried ones. But we also found out that making something in the […]

In order to make a traditional Dutch kroket or bitterbal or a batch of French fries you used to have to take out your deep fryer from somewhere. Get plenty oil and be ready to make those perfectly […]