Category - Understanding Recipes

coffee creme brulee

Science of creme brulee

Creme brulee is definitely one of the more decadent, luxurious desserts out there, while still being widely available. It’s a soft and silky creme on the inside covered with a crispy brown sugar top. Creme brulee...

top view of maple cream

Science of maple cream

If there’s anything more maply than maple syrup, it’s maple cream. It’s not as common as maple syrup and you won’t find it in most supermarkets. Which is a shame, because if anything, it tastes...

side view of pice of torta setteveli

Torta Setteveli

Making a complicated dessert once in a while is a good way to practice a lot of techniques and to learn something new. The French in particular are good in making pastry which consists of a lot of different (complex)...

Science of making Indian paneer

When you visit India or go to an Indian restaurant you are bound to find dishes that contain paneer. Since there are a lot of vegetarians in India, there is often a paneer version of meat dishes, such as butter paneer...

top view of mirror glaze on torta setteveli

Why a mirror glaze is so shiny

By making my first ever mirror glaze in late 2018, I’ve probably come way too late to the party. Mirror glazes were quite the hype on social media back in 2016,. It seems that has calmed down a bit, but they...

chocolate filled donut with a bite out of it

Guide to filled yeast donuts

What’s a better surprise than biting into your donut and discovering there’s a whole other filling inside?! Whether it’s a jam or creme patissiere, it gives your donut a whole extra dimension...

pulling the pulled pork

Pulled Pork Science

Have you ever wonder why you can pull pulled pork into a lot of tiny strands? Why it’s so different from a quickly grilled pork chop? Why it isn’t tough, but soft and tender (despite having been cooked for...