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…
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…
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…
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…
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…
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…
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…
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…
It’s impossible to count all the different types of breads made in this world. There are simply too many. It’s even more impossible to count all the different iterations within one bread. Everyone makes their baguettes, naans, challah, or tortillas…
Before ever trying to make naan ourselves, we bought a bag of pre-packed naan, which was immediately also our last time we did so. It was a true disappointment. They were dense and slightly tough, a far cry from the…
Making a complicated dish, with a lot of different components can be a true project to plan and execute. But it’s a great way to practice a lot of techniques in one go and learn something new. Generally I stick…
Caramel popcorn is full of contrasts. Light, fluffy and airy inside with a dense outside, savory corn with a sweet, buttery caramel sauce. Vegetables + candy (yes, you’d almost forget corn is a vegetable). The contrasts are what make caramel…
