Category - Understanding Food Ingredients

Understanding Food Ingredients

The power of lemons – Lemon science

After reading Salt, Fat, Acid, Heat I became a lot more aware of the importance of acid in food. Not just in a lemon meringue tart (even though those are delicious), in lemon bars or as a drizzle over a salad. Instead...

June 18, 2019

6 min read

Understanding Food Ingredients

The flavour science of onion

The other day we made an onion tart that was so incredibly sweet, it was hard to believe the topping was made of just about nothing but onions. It tasted nothing like raw pungent onion and definitely reminded me that...

June 4, 2019

4 min read

Squeezing tomato ketchup in a bowl to observe flow behaviour

Understanding Food Ingredients

Science of tomato ketchup

It’s probably very controversial what I’m about to say, but it’s just my humble opinion: ketchup ruins hamburgers & french fries. Like truly ruins them. It’s such a disappointment to bite...

May 14, 2019

9 min read

Understanding Food Ingredients

Why shrimp change colour and shape when cooked

There is a very easy way to distinguish a fresh uncooked shrimp from a cooked one: its colour. If you’ve ever cooked shrimp before, you will have noticed this colour transformation. The shrimp will convert from a...

May 4, 2019

6 min read

Understanding Food Ingredients

Where milk comes from

Almost all of our food starts at a farm where plants are grown, animals are raised or fish are kept. Here’s where farmers use photosynthesis and biology to convert sunlight into high quality foods. It’s...

April 30, 2019

5 min read

broccoli just before being cooked in several way

Understanding Food Ingredients

Comparing 5 ways to prepare broccoli – Broccoli science

Kale leaves shrink when they’re cooked, eggplants turn into a delicious mush and pumpkins can be transformed into a rich puree. Broccoli on the other hand doesn’t change size at all when cooked. It will...

April 23, 2019

8 min read

Understanding Food Ingredients

Baking cake without eggs – Finding the best alternative

Have you noticed how most cake recipes call for eggs? But what if you don’t have eggs on hand, or can’t eat eggs? What if you’re trying to change the texture & flavour and you’re wondering...

April 2, 2019

12 min read

Understanding Recipes

Science of a strawberry mousse mirror glaze cake

You don’t really understand food and recipes, until you’ve tried them. At least, that is my opinion. Once you’ve tried something a few times, it starts making more sense. This strawberry mousse mirror...

March 12, 2019

5 min read

whole wheat pastr, all purpose and cake flour

Understanding Food Ingredients

Flour analysis paralysis – Choosing the right type of wheat flour

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 flour out there that it’s...

February 26, 2019

13 min read

Understanding Food Ingredients

Why to use orange zest (instead of juice)

If you want to bake something with an orange flavour, recipes will more often than not, not use orange juice. Instead, you will use orange zest (or both). But why is that the case? That orange zest is actually packed...

February 16, 2019

7 min read

Category - Understanding Food Ingredients

The power of lemons – Lemon science

The flavour science of onion

Science of tomato ketchup

Why shrimp change colour and shape when cooked

Where milk comes from

Comparing 5 ways to prepare broccoli – Broccoli science

Baking cake without eggs – Finding the best alternative

Science of a strawberry mousse mirror glaze cake

Flour analysis paralysis – Choosing the right type of wheat flour

Why to use orange zest (instead of juice)

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Category - Understanding Food Ingredients

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