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Category Deconstructing Recipes
The Science of Brownies – Exploring Cakey vs. Gooey
One of my favorite sweets to bake must be brownies. Reason? They’re super simple to make and just about everybody likes them. Also, it’s easy to vary the recipe: what about walnut brownie, almond brownie or raspberry brownie? I’ve made…
How to Make Chapati – and Why They Puff Up
Chapati, or roti, are a really nice and easy to make flatbread! It’s for sure one of my favorite carbs with a meal. They’re not hard to make, require only two ingredients (three if you want to be a little…
Homemade lasagna & bechamel sauce – some lasagna science
Nothing better than a lasagna coming out of the oven, bubbling like crazy, with a perfect light brown cheesy top. Even though there are loads of ways to make a lasagna, our favorite remains one with tomato sauce and a creamy…
How to Make Authentic Dutch Apple Pie (With a Buttery Crust)
An apple pie is one those basic pies that you’ll find at a lot of celebrations in the Netherlands. Eaten with a good dollop of whipped cream it’s a crowd pleaser. Real estate agents would recommend to bake (or heat)…
Why and When Should You Scald Milk? (+ Sticky Cinnamon Buns Recipe)
Ever had to scald milk for a recipe? This is when you have to bring the milk to the boil, and as soon as it boils you have to let it cool down again. Sounds useless at first sight doesn’t…
The Science of Fresh Pasta (+ Homemade Pasta Recipe)
Ever since we learned how to make pasta ourselves, it’s become a weekend staple. During the week it’s too much to ask of our rumbling stomachs, but in the weekend, when you’ve got some more time, it’s great to do.…
How to Make Homemade Cheese Using Rennet (+ Herb Cheese Recipe)
Being a food scientist I have quite a bit of theoretical background in the (food) sciences. But nothing’s better than actually applying that science. Which is also the great thing about food science: it can be applied in a kitchen…
How to Make French Croissant – Science of Steam & Yeast
To be honest, I never thought I would ever try making croissants myself. Whenever reading about croissant dough (or puff pastry) I decided to stay away, it seemed far too much of a hassle. Folding in butter, cooling, folding, it…
Want to Bake Better Cookies? 12 Resources to Get You Started
Just like with any food, I like to understand the science of cookies. Why do I have to add certain ingredients and why do I have to do certain processes? If I don’t see a reason to add or do…
New Orleans Gumbo (Adaptable and Packed With Flavour + Recipe)
One of the best things of travelling is discovering new foods. So when travelling to New Orleans we had the chance to really learn how to make New Orleans gumbo, a dish I had never heard of before travelling to…
The Science of Gumbo (A Dark Roux and the Maillard Reaction)
When on holiday in the United States, we visited New Orleans. Even though I think most American cities aren’t the best for tourists (being used to European cities you can stroll through by foot), I liked New Orleans. We could…
Why and How You Should Grill Your Vegetables
Grilling vegetables is one of my favorite ways for preparing a whole range of vegetables, any time I’m out of inspiration or just want something simple. Grilling vegetables is really very easy and all you need is a good grill…