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Just the other day we went out for dinner to celebrate a special occasion. The weather was great, we sat outside until late in the evening. Since the restaurant had a surprise option we went for that one, of course.…
The basis of making bread is simple. You knead flour + yeast + water, possibly with some salt, into a nice dough. You leave it to proof, might shape it along the way, and bake it. In some cases you…
Some vegetables can be thrown in boiling water, scooped out after a couple of minutes and just taste good by themselves (e.g. Brussel sprouts!). Others need a little frying in a frying pan and they’re good to go (bell peppers,…
While drinking a glass of freshly made orange juice a little while ago I noticed orange juice is a great vehicle for explaining all sorts of science related phenomenon. In the first post I introduced the orange, in this post,…
To be honest, I never thought I would ever try making croissants myself. Whenever reading about croissant dough (or puff pastry) I decided to stay away, it seemed far too much of a hassle. Folding in butter, cooling, folding, it…
Doing groceries in the evening has one great advantage: a lot of fresh products have been discounted to help them being sold out by the time the store closes. We like buying these discounted products, they still taste perfectly fine,…
Since making muffins, pancakes, pies and cookies isn’t something I can do all the time, since having those for breakfast, lunch and dinner probably isn’t a great idea, I decided bread baking would be a good alternative. The past few…
Fresh fruits and vegeables are very perishable. It’s a lot harder to keep these well, especially in comparison to something like dried grains, breakfast cereals or sweets. Since most of us don’t want to buy fresh fruits and vegetables every…
On my blog I write about food science a lot, discussing chemistry, physics and microbiology and applying all of that to the food I make in our kitchen. Just today I realized I haven’t really used the term molecular gastronomy…
Ever tried to squeeze all the air out of a pack of pre-cut vegetables? Noticed that instead of collapsing, it would just let out all air and return to its original size once you stopped pressing? Ever had a closer…
Just like with any food, I like to understand the science of cookies. Why do I have to add certain ingredients and why do I have to do certain processes? If I don’t see a reason to add or do…
After harvest, fruits and vegetables continue to ‘live’. The respiration of fruits and vegetables keeps on going until all supplies have been depleted. For keeping fruits and vegetables fresh it is essential that you try to keep respiration going on…