Learn the science behind:
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)…
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…
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.…
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…
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…
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…
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…
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…
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…
Making a shortcrust pastry pie crust can be quite a bit of work. You need to knead together the butter and flour, add your other wet ingredients, leave it to cool, etc. But luckily, we humans have found an even…
If you ever go to a market in the Netherlands you will most likely encounter a stall selling fish. A decent chance you’ll find fresh herring, but an even bigger chance that you’ll find fried fish, especially kibbeling. You will…
Press into a marshmallow. And let it go. What happens? Yes, it bounces right back up. The ‘bounce’ is what sets apart this light, airy and sweet confection. Both egg whites and gelatin, play a key role in marshmallows. One…