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Blog posts
The Science of Caramelization – Food Chemistry Basics
If you think of chemistry, you might be thinking of a lab, with people wearing white lab coats, where lots of complicated, maybe even dangerous chemicals are being mixed and tested by experienced chemists. You might almost forget that your…
How to Make Rock Sugar – Using Supersaturation Science
You might be familiar with the brightly colored version on a stick. Or you might regularly use it as a core ingredient in your (savory) Asian recipes. Or, you might use it to sweeten your tea. Rock sugar, or rock…
The Science of Honeycomb Candy (+ Troubleshooting Tips)
Honeycomb definitely is one of the more theatrical candies to make. Once you add that baking soda to the boiling hot sugar, the fizzing and puffing are sure to impress your viewers. Once the show is over and your honeycomb…
Controlling Color & Flavor of Sugar Syrups – Steering Browning Reactions
When visiting friends who regularly brew their own beer, they told us about this great sugar syrup they had made to add to their beer. It was a dark brown, almost coffee/chocolatey, syrup with a great flavor. They had made…
The Stages of Cooked Sugar Syrups (+ Their Science)
Whenever making caramel, marshmallows, honeycomb, or most other sugar candies you’ll need to bring a sugar syrup to the boil. Often, you’ll find very detailed instructions on just how to boil that syrup. You may be told to cook until a…
The Science of Fries – Developing a ‘Perfect’ French Fry
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…
Should you Rinse or Soak Potatoes Before Frying? – An Experiment
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…
Are Gnocchi Cooked When They Float (and Why)?
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…
When & Why to Microwave Your Potatoes
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…
Experimenting With Potatoes in the Air Fryer
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…
What is an Air Fryer and How Does it Work?
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…
Why and When to Use Potato Starch in Baking (Tested Cakes, Cookies & Brownies)
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…