Learn the science behind:
Once your food has been grown and harvested (or slaughtered), you’ve got your core ingredients, ready to be eaten or processed one step further. The core to really understand what happens next though, is that you really understand those ingredients. Understand why they are the way they are. Make sure you’re able to compare ingredients, and understand why they’re different and, very importantly, understand what their role is in your specific application.
Previous step: all these ingredients started out at a farm!
Next step: transform those ingredients, wherever necessary, into food through processing or cooking!
HM, LMA, LMC, rapid-set, slow-set. There are a lot of different types of pectin, with what may seem like code names to you. Which one do you need, to make a sugar-free jam? Or a tart raspberry gummy? Or a…
Semifreddo, a frozen light, and airy dessert is a great example of using the power of eggs and cream to hold onto air. With just three simple ingredients: eggs, sugar and cream, you can make a delightful dessert. But having…
Compare eating a popsicle, scoop of vanilla ice cream, and a slice of semifreddo. They are pretty different in texture. A popsicle is hard, a scoop of vanilla ice cream is softer and can be scooped, a semifreddo is even…
If you’ve ever moved between countries or went to a specialized (online) baking store, you might have experienced it: flour analysis paralysis. There are so many different types of wheat flour, making it hard to decide which one you need.…
Being one of the most popular beverages in the world, coffee is always under the microscope for its many known and unknown aspects. Speaking of which, we’ll address one of the most commonly asked scientific coffee question — whether coffee…
Ever tried making pistachio ice cream? And ended up with brown ice cream? Not at all like the vibrant green pistachio ice creams you’d find in ice cream shops? Turns out, creating bright green pistachio ice cream needs some help…
How you prepare broccoli doesn’t just affect its flavor. It also affects color, texture, and more. Do you cook it short or long, hot or dry? The final results can be very different! Using science, we compare 5 different ways…
Want to make ice cream without eggs? But only know how to make ice cream using an eggy custard? Don’t worry. There is a way to stay very close to your original recipe, but without the eggs. Instead, we’ll be…
Deep-fried, crunchy, concentric circles of batter, soaked in a flavorful, moist sugar syrup. It’s the mix of textures and flavors, that make jalebi so appealing. And even though it takes just a few steps to make them, it’s easier said…
You may have seen it used in a recipe for a loaf of bread, or a recipe for bagels: non-diastatic or diastatic malt powder. It claims to improve the consistency and flavor of your bread. But, does it really do…
Tried making light and fluffy wheat-free bread? Or accidentally over-kneaded your scones? If so, you’ve ‘met’ a unique group of proteins: gluten. These molecules can form amazing, elastic networks. We’ll have a look at how and when they do so!…
Have you had cooked red beetroots turn an unappetizing brown color? Luckily, there’s a simple way to keep cooked beetroots red. All you need is some acid! We regularly do science experiments in our kitchen. Most of them are done…