Category - Understanding Food Ingredients

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...

October 22, 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...

August 18, 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...

August 17, 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...

September 20, 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

Understanding Food Ingredients

The benefits of using Maltogenic Amylase when baking bread

This is a guest post by Morgan Walker Clarke. Morgan is from Dallas, Texas, works in the hospitality industry and has an interest for food and science that he loves to share with us! Using enzymes in baking is not a new...

February 16, 2019

8 min read

Review

Decoding pancake package labels

If you have ever made American-style pancakes (those thick fluffy ones) at home, you know with how little ingredients you can whisk up a perfectly fine pancake. Take some flour, salt, baking powder and a little sugar...

August 18, 2019

10 min read

Understanding Food Ingredients

Using & choosing gelatin – Gelatin science basics

Ever made your own stock, stored it in your fridge overnight and ended up with a jelly instead of liquid? Ever made a wobbly sweet, soft panna cotta that only just sets in the fridge? Or made a shiny, thin mirror glaze...

July 22, 2019

11 min read

Understanding Recipes

Pulled Pork Science

Have you ever wonder why you can pull pulled pork into a lot of tiny strands? Why it’s so different from a quickly grilled pork chop? Why it isn’t tough, but soft and tender (despite having been cooked for...

August 18, 2019

7 min read

Understanding Food Ingredients

Cranberry science & Why cranberries make a great jam

Every year, around the American Thanksgiving holiday, the internet seems to be full of cranberries again. We’ve looked at these native to North America fruits before, when using a flavour pairing tool to determine...

August 18, 2019

4 min read

Category - Understanding Food Ingredients

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)

The benefits of using Maltogenic Amylase when baking bread

Decoding pancake package labels

Using & choosing gelatin – Gelatin science basics

Pulled Pork Science

Cranberry science & Why cranberries make a great jam

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