Pulled Pork Science

Cooking and food preparation in general are super personal. Everyone has slightly different tastes and preferences. Not only that, some believe their way truly is the only way of doing it because of a certain magic step that happens somewhere in between. One field within cooking where that is especially …

Science of perfect oven baked ribs

Ribs, or spare ribs, have never really been my favorite meal. I wouldn’t order them in a restaurant, too much bone, too much sauce, too much salt and fat, too little good taste. That was, until the moment we made ribs at home: tender meat, falling of the bone, with …

Sweet (Yotam Ottolenghi) – A cookbook review

Choosing which cookbooks to buy is hard, so sometimes you need to simplify the decision for yourself. So after seeing Yotam Ottolenghi in several episodes of Masterchef Australia, I decided his latest cookbooks would be on my wishlist. Why? Well: There’s cookbooks written by bloggers, who are great at telling stories …

Greek (George Calombaris) – A cookbook review

Part of being a food scientist/science enthusiast, is to try out new foods, either when eating out, or in your own kitchen. Despite the fact that the internet is full of recipes, I still tend to like using cookbooks for these experiments. They help in trying out something completely new, …