Cookies + science = happiness, isn’t it? We’ve discussed cookie science quite a few times here on the blog. Whether it’s the role of different ingredients, the role of food colouring or just to share recipes. We haven’t discussed though what happens in the oven, where the cookie actually gets transformed …
Want to sound fancy during your next barbecue or outdoor outing? Tell your fellow roasters what happens when roasting those marshmallow you’re making over the campfire or last heat of the barbecue! Don’t know what happens yourself? Good thing we’ve written this post on exactly that topic :-). Even though not …
Before making a red velvet cake or making red velvet cookies I never knew what red velvet cake or cookies were. I assumed they were plain vanilla cookies with a bright red colour. How could I know they contain cocoa powder (= brown!)? Why on earth are we trying to colour a …
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 cookie made on the barbecue, even better, made on the …
One of my favorite flavours for cakes and cookies is chocolate. It just about always tastes good! Also, it fits well with a lot of other flavours I like, such as fruits. However, the past few weeks I wasn’t very happy with the chocolate bakes I made. They somehow tasted …
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 my kitchen. As a result, I add it to lots …
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 I was taught to make in cooking classes was French …
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? Making you interested in food science is one of the …
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 a disappointment. But why does bread at all get mouldy? …
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, means chances are a lot smaller I will return. That …
