Category - Deconstructing Recipes

Deconstructing Recipes

The Science of Cold Brew Coffee

This is a guest post by a fellow food scientist with ample experience in various categories of new product development: Nathan Silva. Feel free to connect with him on LinkedIn. Cold brew coffee has been taking over the...

May 29, 2020

9 min read

Deconstructing Recipes

The Science of a Wobbly Panna Cotta (+ Mandarin Panna Cotta Recipe)

There aren’t a lot of desserts that require quite minimum effort and still look highly sophisticated. Panna cotta though is one of the few desserts that does fall into that category. Made with as little as three...

May 23, 2020

13 min read

Deconstructing Recipes

How to Make Trinidad Paratha Roti (Super Flaky Flatbread)

Most flatbreads are daily staple foods. They’re easy and quick to make, often without the need for an oven. This of an Indian chapati or a Greek pita bread. But just like you can make complicated breads such as...

May 14, 2020

5 min read

Deconstructing Recipes

The Science of Biscuits and Gravy (+ Recipe)

If you read this title and are wondering why on earth people would eat a biscuit with gravy, you’re probably not from the South of the USA. You probably prefer eating your biscuit with a cup of tea. Even though at...

April 27, 2020

10 min read

shortbread cookie different sugar content

Deconstructing Recipes

The Science of Shortbread – Role of Flour, Butter, Sugar

Feel like eating a cookie? But want something simple, with only a few ingredients? Shortbread cookies are what you should be looking at. You can make this cookie style with as little as three ingredients. Mix flour...

April 20, 2020

8 min read

Deconstructing Recipes

How to Make and Store Almond Paste (+ Recipe)

We eat strawberries in summer, Brussel sprouts and kale in winter. Chocolate Easter eggs in the weeks before Easter and pumpkins in autumn. We eat pepernoten (a Dutch cookie) in the month of November. Almond paste fits...

April 11, 2020

8 min read

Deconstructing Recipes

The Science of Making Bagels (Why and How to Boil Bagels)

You boil pasta, noodles, and gnocchi. You bake breads. But, as is typical for food, definitions aren’t that straightforward. Some breads are boiled, not just baked. That chewy, slightly tougher structure than a...

March 29, 2020

9 min read

Deconstructing Recipes

Crunchy cranberry pie – On (not) dissolving sugar

Sugar definitely is one of the most complex and fascinating ingredients in the kitchen. It sweetens your food, but can also be used to create a whole lot of different textures and structures in your food! Sugar helps...

February 25, 2020

5 min read

Deconstructing Recipes

Brown butter is a flavor bomb for cookies

You can make a great cookie with sugar, butter and flour (that is, shortbread), you can make a delicate crispy almond tuile by adding some egg and almonds. But, your tuile (and a lot of other cookies as well!) become so...

December 17, 2019

5 min read

bowl of choux pastry puffs with craquelin chocolate

Deconstructing Recipes

Craquelin on Choux Pastry – What Is It and How Does It Work

Have you ever seen those profiteroles or cream puffs with a speckled decorated top? The pattern on top almost looks like dried out earth, with a lot of cracks and spaces in between the darker spots of decoration? Note...

November 3, 2019

6 min read

Category - Deconstructing Recipes

The Science of Cold Brew Coffee

The Science of a Wobbly Panna Cotta (+ Mandarin Panna Cotta Recipe)

How to Make Trinidad Paratha Roti (Super Flaky Flatbread)

The Science of Biscuits and Gravy (+ Recipe)

The Science of Shortbread – Role of Flour, Butter, Sugar

How to Make and Store Almond Paste (+ Recipe)

The Science of Making Bagels (Why and How to Boil Bagels)

Crunchy cranberry pie – On (not) dissolving sugar

Brown butter is a flavor bomb for cookies

Craquelin on Choux Pastry – What Is It and How Does It Work

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