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Blog posts
The Science of Choux Pastry
Choux pastry is a little piece of magic. A small, dense, little ball of dough, turns into a light and airy hollow ball in the oven! It serves as the perfect casing for a range of fillings to make profiteroles,…
How to Make Fudge – Controlling Crystallization
Making fudge is all about controlling the crystallization of sugar. Dissolve the sugar first and then make sure it crystallizes in just the right way to make some melt-in-the-mouth fudge. It only becomes easier when you understand the science behind…
The Science of Chocolate Milk (And How to Prevent Sedimentation)
Ever made your own chocolate milk? You carefully mixed the milk, cocoa powder, and maybe some sugar. And let it sit for a little while. If you waited too long though, chances are you had to stir a few more…
Why Do Hard-Boiled Eggs Have Grey Yolks?
Just wanted to eat a hard-boiled egg and found out that it contains a dark grey ring around the yolk? No need to throw it out, these grey egg yolks are still perfectly safe to eat. They just don’t look…
The Science of Creme Brulée (+ Recipe)
It’s the contrast between its soft and silky inside and crackly brown top which makes a creme brulee such a great dessert. Yet it’s simple to make. No long list of ingredients, nor complex processes are required. Instead, making a…
Sweet Science: How to Make Jalebi
Deep-fried, crunchy, concentric circles of batter, soaked in a flavorful, moist sugar syrup. It’s the mix of textures and flavors, that make jalebi so appealing. And even though it takes just a few steps to make them, it’s easier said…
Coffee bean packaging – Science of proper coffee storage
Ever noticed that you can smell your coffee beans, long before you’ve opened the pack? The aromas seem to still find their way to your nose. A vacuum pack of ground coffee on the contrary doesn’t smell like coffee at…
Why Dalgona (Whipped) Coffee is so Foamy
Trends, and especially those on social media, are short-lived. They’ve often passed well before I even noticed them. I have one of our readers to thank for discovering the Dalgona coffee trend in spring 2020. This creamy, airy coffee drink…
(Non) Diastatic Malt Powder – Enzymes (Not) at Work
You may have seen it used in a recipe for a loaf of bread, or a recipe for bagels: non-diastatic or diastatic malt powder. It claims to improve the consistency and flavor of your bread. But, does it really do…
How to Make Caramel (+ Recipe Troubleshooting)
Light brown, or almost black. Runny and oozy, or firm and chewy. Sweet, slightly salty, or with a hint of bitterness. Caramel comes in all shapes and sizes. You can easily tweak it to your liking, once you understand how…
The Science of Dutch ‘Borstplaat’ – A Crystalline Candy (+ Recipe)
Borstplaat is a sweet, creamy piece of typical Dutch candy. It literally melts in your mouth, thanks to the tiny tiny sugar crystals within. It’s a scientific feat and just one example of a crystalline candy. As a matter of…
Making Confectionery Fondant: Controlling Sugar Crystallization
You may have eaten it without realizing. The ‘sister’ of the famous fondant used to decorate cakes: confectionery fondant. Made with just sugar, it’s a scientific feat. A delicate balance between crystallization & utter stickiness. Confectionery fondant literally melts in…