Learn the science behind:
Wondering what that luscious, bright white, glossy, foamy topping is on top of your pastry? Chances are, it’s an Italian meringue, made by whipping egg whites and mixing in a hot sugar syrup. Italian meringue is a very stable type…
Raisins are dried grapes, nothing more, and nothing less (most of the time). But, since grapes contain a lot of water, it requires some smart processing and proper quality control to make sure those grapes actually turn into raisins.
You can use pectin to make gummies, pâte de fruit, a chocolate glaze, jams, and much more. Pectin sets the product. But, using pectin can be tricky. It might form clumps, not become as firm as you expected, or even…
Using pectin can be a great way to make a gummy – a bouncy, slightly translucent gel-like snack. A good gummy holds its shape and isn’t sticky. However, pectin can be a finicky ingredient to work with. It is prone…
Have you ever considered making a cake using Brussel sprouts puree? Or a creamy sweet pie using broccoli? Probably not, but chances are you’ve seen or made something like it, but using another vegetable: pumpkins! Pumpkins work great in lots…
Sometimes, you don’t realize how tricky something may be, until you try it yourself. That happened to me when trying to make churros. Somehow, I couldn’t get churros with that nice ridged, shape. They puffed up and lost their pointiness.…
Something clearly happens when you roast cumin seeds. You can clearly smell the aromas rising up from a hot pan. But what causes those smells? Which chemical party causes those odors to be formed and enter my nose? Turns out,…
A good sauce doesn’t just depend on its flavor. The consistency of that sauce is just as important. Is it runny and thin, or thick and gloopy? To control consistency, cooks all over the world have developed a wide range…
Any and all food is made up of countless different molecules. Whether it’s the molecules that give cinnamon its distinctive taste, or those that color your orange, yes, orange. There simply are too many to count, and studying them may…
HM, LMA, LMC, rapid-set, slow-set. There are a lot of different types of pectin, some of which sound like code names! But which one do you need to make a sugar-free jam? Or a tart raspberry gummy? Or a new…
Semifreddo, a frozen light, and airy dessert is a great example of using the power of eggs and cream to hold onto air. With just three simple ingredients: eggs, sugar and cream, you can make a delightful dessert. But having…
Want a smooth, slightly crackly, top on your brownie, but no clue how to get there? I started testing different hypotheses a little while ago, but quickly realized there were a few too many tins of brownies I had to…