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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.
3 Ways to Make a Caramel Sauce
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…
Why Make Ice Cream With Liquid Nitrogen – Quickly Growing Tiny Ice Crystals
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.…
How to Caramelize Sugar: Dry vs Wet Method
If you’ve caramelized sugar, you might recall there are two ways to do so: the ‘dry’ and the ‘wet’ method. The only difference? The presence, or absence, of water. But which is ‘best’? Does it even matter? We’re going to…
Science of Dulce de Leche – Comparing Preparation Methods
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…
How Vanillin is Made
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.…
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…