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Adding cinnamon to a sweet sticky roll immediately makes it less sweet. An apple pie with cinnamon is so much richer in flavor. A hint of cinnamon in a stew adds a lot more depth to the dish. The aromatic…
Blub, blub, blub, blub. That’s what our huge (25l) vessel of ‘beer-to-be’ sounds like when it’s becoming beer. It’s the gas escaping from the ‘brewing bucket’ through a ‘water lock’. It’s a good thing the gas escapes, else the bucket…
Listening to podcasts is the perfect thing to do while walking, commuting, jogging, cooking, cleaning, etc. Everything that does not necessarily require your brain to be active, but does require your hands or feet to be busy, is suitable for…
Ever since we learned how to make pasta ourselves, it’s become a weekend staple. During the week it’s too much to ask of our rumbling stomachs, but in the weekend, when you’ve got some more time, it’s great to do.…
“No, but vegetarian chicken is made from soy and soy comes from far thus is worse than a chicken produced 50 km from here. But, that chicken has to eat plants (maybe soy) before growing into a chicken, so getting…
Updated: 8-Dec-2016 In our kitchen we have a great electric oven, it preheats pretty fast (a matter of minutes!), has loads of space and seems to be pretty reliable regarding temperature. It’s perfect for making pies and bread. One of…
When unwrapping a piece of meat the other day I noticed that it wasn’t just one red colour. Instead, I saw brown, purplish and red/pink colour all in just one piece of meat! Was anything going wrong here? Was my…
Being a food scientist I have quite a bit of theoretical background in the (food) sciences. But nothing’s better than actually applying that science. Which is also the great thing about food science: it can be applied in a kitchen…
Without realizing it, we use seemingly complex chemistry in food on a day-to-day basis. If you’ve taken chemistry classes before. You might recall having to do an extraction? Well, it’s time to put that knowledge to use to make something…
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,…