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Category Understanding Ingredients
The starting point of your food: the INGREDIENTS. They’re key to making a successful product, so you’d better understand them. What they’re made of, how they work, and what to look out for when choosing just exactly which ingredient to use.
Comparing Buffalo Milk vs. Cow’s Milk to Make Paneer
Paneer is a style of fresh cheese, originally from South Asia, but now eaten more globally. Depending on where you live, you may find paneer being made from cow’s or buffalo milk. Both make a seemingly similar product, but they’re…
Why Cheese Fondue Splits & How to Prevent it
After searching for and buying the right type of cheese, and getting all your dippers prepared, you’re finally ready to start making your cheese fondue. You enthusiastically add the cheese to that special cheese fondue pot, only to end up…
What Makes Golden Raisins Yellow?
They stand right next to each other in the store: golden, or yellow, brown raisins. They seem identical, except for their color. Is that true? Is their color the only difference? And if so, why even are most raisins brown,…
Why Zucchini Works Great in Baking (+ Chocolate Zucchini Cake Recipe)
Summer is zucchini time. And if you happen to be growing your own, you might well be faced with a zucchini overload. After zucchini soup, zucchini pastas, grilled zucchini salads, you might just start to run out of ideas. So…
How Raisins Are Made
Raisins are dried grapes, nothing more, and nothing less (most of the time). But, since grapes contain a lot of water, it requires some smart processing and proper quality control to make sure those grapes actually turn into raisins.
Top Troubleshooting Tips For Using Pectin
You can use pectin to make gummies, pâte de fruit, a chocolate glaze, jams, and much more. Pectin sets the product. But, using pectin can be tricky. It might form clumps, not become as firm as you expected, or even…
The (Scientific) Guide to Making HM Pectin Gummies
Using pectin can be a great way to make a gummy – a bouncy, slightly translucent gel-like snack. A good gummy holds its shape and isn’t sticky. However, pectin can be a finicky ingredient to work with. It is prone…
How to Make Pumpkin Puree (And The Science Behind it)
Have you ever considered making a cake using Brussel sprouts puree? Or a creamy sweet pie using broccoli? Probably not, but chances are you’ve seen or made something like it, but using another vegetable: pumpkins! Pumpkins work great in lots…
What Happens When Roasting Cumin Seeds
Something clearly happens when you roast cumin seeds. You can clearly smell the aromas rising up from a hot pan. But what causes those smells? Which chemical party causes those odors to be formed and enter my nose? Turns out,…
How Cashews Thicken Sauces – Butter Chicken Science
A good sauce doesn’t just depend on its flavor. The consistency of that sauce is just as important. Is it runny and thin, or thick and gloopy? To control consistency, cooks all over the world have developed a wide range…
The (Scientific) Guide to Choosing Pectin
HM, LMA, LMC, rapid-set, slow-set. There are a lot of different types of pectin, some of which sound like code names! But which one do you need to make a sugar-free jam? Or a tart raspberry gummy? Or a new…
Semifreddo Science: Using The Power of Eggs to Make This Airy Dessert
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…
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