Crispy and light brown on the outside, soft and cooked on the inside. Strong enough to hold its shape when held up straight and definitely not oily or soggy. Sounds like quite a good french fry (or chip, as the…
While writing our ‘ultimate’ guide to develop your* perfect French Fry we came across a few tips and tricks that we couldn’t do justice in the article. They required more extensive experimentation and evaluation. As such, we decided to dedicate…
Some cooking instructions are so common, that you kind of assume them to be true. However, just because most recipes on Google tell you something, doesn’t mean it’s true, unfortunately. There are enough statements that are just copied along and…
Microwaves are often a little under-valued, forgotten about pieces of kitchen equipment. Even though a lot of people own a microwave, most of us (including ourselves…) mostly use a microwave to (re)heat food. A microwave is very good at heating…
After having finally figured out what an air fryer really is (not a true replacement for a deep fryer, but it’s close, we’d describe it as: a very efficient convection oven), it was time to really put it to the…
Every few years there seems to be a new gadget on the market that everyone raves about. A few years back the InstantPot seemed to be everywhere, and of course, don’t forget about sous vide cooking. We tend to be…
It’s not the most common baking ingredient, but it shows up here and there. You might have come across it if you’re into baking cookies or cakes of a Northern European origin. Or, if you’re looking for gluten-free alternatives. It’s…
Potatoes are one of the most versatile foods out there. You can bake, fry, boil or mash them. Eat them warm or cold, with plenty of seasonings, or just plain. You can eat them months after they’re harvested, or fresh…
Have you tried making a recipe that calls for potato starch and wondered what it is and why it’s in your recipe? If so, you’re at the right place. We’re going to dig into the science of potato starch, explaining…
Would you buy a raw brown steak? What about a blue apple? Green coconut flakes? Or a grey orange? Probably not. If the color of food isn’t ‘right’ consumers won’t buy it anymore, even if it is perfectly safe and…
Is there a food you can’t go without? The one that you take with you on every vacation? If you’re Dutch, born and raised in the Netherlands, that one food might well be chocolate sprinkles. We Dutch don’t just use…
The ‘secret’ behind that yellow dal, yellow rice, or beautifully colored curry? A decent chance that it’s turmeric. A mere teaspoon can help color a sauce or dish and it’s not just used in savory dishes. In some countries it…
