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.

steeping tea

Tea Bag Science – Dunking vs. Steeping

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 a cup and add a tea bag...

peanut shelled and unshelled

Deciding whether & how to roast nuts

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...

LoafNest - dough ready to bake

LoafNest: How a new way to bake bread was developed

Have you ever dreamed of developing your own kitchen tools to sell to others? Slightly overwhelmed by the long journey from idea, to prototype, to fundraising and actual manufacturing? We got to speak to the developers...

Dutch baby with fresh fruits and icing sugar in skillet

Oven pancake instead of stove made – On culture & science

As you might know by now (example 1, 2 and 3), pancakes are a great way to illustrate culture and science of food. So when a fellow Dutch blogger recently wrote about ‘Dutch baby’ pancakes, it was time to...