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Thought ‘cooking fish’ always involves some sort of heat? You might just be mistaken! You can also ‘cook’ fish using only acids, no gas stove required. It’s what makes so-called ‘ceviche’ and gives eating fish a whole new dimension. Despite…
When you’re looking for a super soft, rich, slightly sweet bread, look no further: a brioche style bread is what you’re looking for! A brioche bread has a soft, fluffy structure and slightly sweet flavour. A brioche uses a what…
Carrots are orange, aren’t they? No, not necessarily! Purple and yellow carrots are a relatively new variation of carrots in our supermarket (at least in my perception, until I found out it’s actually the purple ones that were there before…
Ever been to a donut shop with only five types of donuts? I definitely haven’t. Most donut shops excel in giving you choice overload. Way too many variations to choose from. But, if you look more closely, you will see…
Cooling cookies according to instructions is not my ‘forte’. I tend to pull the cookies out of the oven, place them on any spot I can find and continue doing what I was doing. Even if instructions say otherwise, I…
Colour is so important in food. A colour can make or break a food (or drink for that matter). But it also gives you a cue as to what flavours to expect. Research has shown repeatedly that the colour of…
Feel like a dessert after a barbecue but don’t know anything that seems fitting? Good thing we’ve got a solution for you: how better to end your barbecue than with a dessert made on the barbecue? Introducing the barbecookie, a…
Orange zest is an ingredient I tended to leave out of a recipe since I often didn’t have oranges in the house. However, once I learned how to make my own orange zest extract, it’s more of a staple in…
French toast is one of my favorite ways to finish old, stale bread. A good soak in a soggy egg mixture, softens the bread and still makes it great to eat. When in high school one of the first things…
After writing about making your own extracts (vanilla & orange/lemon) and how to use these it is time we start talking more hard core science. What is extraction from a chemists perspective? And is there something we can calculate here?…
Ever felt really hungry and wanted to make a quick sandwich? Ever found out that the only bread there’s left has bluish/grey hairy spots on it? Luckily it hasn’t happened to me that often, but when it does, it’s always…
If you’ve been following along for a while, you’ve probably noticed I’m a bread lover. Nothing better than a freshly baked bread. So proper bread in a restaurant is a real deal breaker for me. Good food, but bad bread,…