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Category Comparing processes
Should you make French Toast in an oven or on a frying pan? What’s the difference between sous vide and regular cooking? And why would you use high pressure cooking over regular cooking? What is the difference between the three production methods for artificial vanillin?
You’ll find all these comparisons and more in this comparison category. It should help you decide which process to use in which instance and how different processes differ from one another.
It’s a crucial part of understanding your food. If you really understand the differences, you can easily determine which is the best going forward!
This group of posts is part of the category ‘Making Food‘ in which we discuss how you transform those valuable ingredients into your final dishes/products.
The Difference Between Royal Icing and Glacé Icing (+Scientific explanation)
If you’re into decorating cookies you’ve probably had to decide more than once whether you were going to use a Royal Icing or a Sugar Glaze/Glacé Icing* to decorate your cookies. Both can be used for decoration purposes, though they…
Should you Rinse or Soak Potatoes Before Frying? – An Experiment
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…
When & Why to Microwave Your Potatoes
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…
Experimenting With Potatoes in the Air Fryer
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…
How to Make Stovetop & Microwave Popcorn
Humans have probably eaten some sort of popped corn for hundreds, if not thousands of years. Nevertheless, for a long time, I thought making your own popcorn would require all sorts of special equipment and advanced skills. The opposite is…
Tea Bag Science – Should You Dunk or Steep Your Tea Bag?
Nothing better on a cold day: a warm cup of tea. Not just to warm the inside, but to warm my hands as well. Making the cup sounds simple, just bring some water to the boil. Pour the water in…
When You Should Roast Nuts (And How to Do It)
Walking into a kitchen or production location where nuts are being roasted tends to be a delight. The air is full of nutty, caramelly aroma’s. Taking it one step further and burning those nuts deftly removes all that pleasantness and…
How to Calculate The Time Needed to Cook a Pie – Fourier’s law
Cooking a pie in the oven is always a delicate balancing act. You don’t want the pie to dry out and become tough. But under cooking is probably worse, with raw liquid filling being left in the pie. Imagine how…
How to Calculate the Time Needed to Cool Food Down
How cold does your freezer need to be for freezing that piece of fish in less than 2 minutes? How fast does your cooling water need to flow to keep a pipe full of soup at temperature? If you’re designing…
Science of English Muffins (+ Guide and Recipe)
If you’ve been with us for a while, you might have noticed by now that one of our passions is bread and bread making. It is something we can do every week (or day) since bread is definitely one of…
Making ice cream with liquid nitrogen – Growing ice crystals
An essential part of any holiday (in a warm place that is) is ice cream. It’s fun to find a nice ice cream shop and take plenty of time to choose your flavour (even though you’ll always choose the same…
The Science of Baking vs Frying (Bitterballen and Kroketten)
In order to make a traditional Dutch kroket or bitterbal or a batch of French fries you used to have to take out your deep fryer from somewhere. Get plenty of oil and be ready to make those perfectly crispy…