Category - Deconstructing Recipes

Deconstructing Recipes

Science of making bagels – Why & 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 30, 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 16, 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 18, 2019

5 min read

bowl of choux pastry puffs with craquelin chocolate

Deconstructing Recipes

How craquelin on choux pastry works

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 12, 2019

6 min read

filled profiteroles with creme patissiere

Deconstructing Recipes

The science of choux pastry in profiteroles

Choux pastry truly is a little piece of magic. It starts out as a small little ball of dough, but turns into a light, airy and fluffy hollow ball in the oven! It makes delicious profiteroles, éclairs, cream puffs and...

November 29, 2019

7 min read

Deconstructing Recipes

How to make super thin doughs (strudel, filo, etc.) – Apple strudel science

So many cuisines have dishes that are made with super thin pastry. The very thin dough can be used for making anything from Middle Eastern baklava, Greek spanokopita, German strudel to Indian samosas. They’re all...

November 12, 2019

7 min read

Deconstructing Recipes

Making Trini Kurma – Short crust + Ginger sugar science

No matter where you look, there’s a good chance you’ll find some surprising science hidden in a seemingly not at all sciency food dish. Same for these Trini kurma, a cookie covered in ginger sugar syrup...

November 29, 2019

6 min read

Deconstructing Recipes

Saving collapsed Italian meringue

Have you ever been left with egg whites after making a recipe that calls for egg yolks only? And not feeling like making crispy meringues from the oven, again? Good thing there are other options such as these soft and...

October 11, 2019

6 min read

Deconstructing Recipes

The science of a rice pudding

A rice pudding, isn’t that just a regular, simple dessert? Nothing special or fancy? After making a rice pudding the other day (for testing The Turkish Cookbook), and of course, making several steps along the way...

October 6, 2019

7 min read

two cheese risotto with walnuts, apple and cucumber

Deconstructing Recipes

Making (lazy) risotto – science of risotto rice

If you’re an avid follower of Masterchef Australia (as myself), you’re probably familiar with the ‘death dish’ (although it’s less of a death dish in the more recent seasons): risotto! On...

October 6, 2019

6 min read

Category - Deconstructing Recipes

Science of making bagels – Why & How to boil bagels

Crunchy cranberry pie – On (not) dissolving sugar

Brown butter is a flavor bomb for cookies

How craquelin on choux pastry works

The science of choux pastry in profiteroles

How to make super thin doughs (strudel, filo, etc.) – Apple strudel science

Making Trini Kurma – Short crust + Ginger sugar science

Saving collapsed Italian meringue

The science of a rice pudding

Making (lazy) risotto – science of risotto rice

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