Learn the science behind:
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.
Want to bake a cake, but have a broken oven, or is it full of other bakes? Eyeing that air fryer in the cupboard and wondering whether you could just bake it in there? Isn’t an air fryer kind of…
A cappuccino wouldn’t be the drink it is without a foamy milk layer on top. The same goes for a latte, macchiato and many other fancy ‘coffee shop drinks’. It changes them from a simple cup of coffee into something…
When you make your own fresh orange juice, do you simply blend a peeled orange, or do you squeeze the juice out with a juicer? Both make perfectly fine orange juice, but, they’re definitely not the same. One will be…
Over 90% of what I use my microwave for (and with me, many others) is to reheat food. Only a small sliver of my microwave activity actually involves cooking food in it. And within that narrow realm of microwave cooking,…
So, you’ve decided you’re ready to scale up your small food production business. Those homemade cookies, jams, or jars are simply flying off the shelf, and you’re itching to make more for your adoring fans. But, when you’re talking to…
You may not want to admit it, but isn’t roasting marshmallows just as must fun for adults as it is for kids. Isn’t it delightful to see the marshmallows shiver, sweat, turn brown, hopefully without burning or falling in the…
There are literally countless recipes for caramel sauces. But, if you look more closely, you’ll find just 3 recurring patterns in these recipes. You can use brown sugar, caramelize sugar, or, make use of the Maillard reaction to make a…
You might have seen it on a tv cooking show. Or maybe there’s an ice cream shop you’ve been to that uses it. Using liquid nitrogen sure is a spectacular way to make ice cream. But, it’s not just that.…
If you’ve caramelized sugar before, you might recall there are two ways to do so: the ‘dry’ and the ‘wet’ method. The only difference being the presence, or absence, of water. Both work fine and turn your previously white sugar…
This rich, creamy, sweet, brown, milky sweet is downright delicious. Dulce de leche is immensely popular in Latin America and there exist a lot of ways to make it. We experimented with several methods: using a pressure cooker, oven, and…
Vanilla beans are expensive and have been so for a long time. So, to satisfy our desire for vanilla-flavored foods, we humans have found a way to make our own vanilla. Or at least, something that tastes like it: vanillin.…
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…