Category - Understanding Food Ingredients

Understanding Food Ingredients

Speculaaskruiden – A Dutch spice mix for pepernoten

Every year, at the start of autumn, all over the USA (and the internet), pumpkin spice mixes pop up. Even in Europe you can see it popping up in autumn, though not (yet) as prevalent. Pumpkin spice though isn’t...

October 12, 2018

5 min read

homemade yogurt with strawberries and oats

Understanding Food Ingredients

Why yogurt marinades soften meat so well

Whenever we make butter chicken, or just tandoori chicken, we marinate the meat in yogurt. Even though it is only in the marinade for 30 minutes or so, it makes the meat beautifully soft and tender. If you leave it in...

October 9, 2018

6 min read

Understanding Food Ingredients

Pumpkin pancakes

We’ve made carrot pancakes, a Dutch style, French crepes, pancakes from the oven, milk-free pancakes and pancakes without eggs. Plenty types of pancakes (and the failed rhubarb pancakes)! So why not make some...

September 25, 2018

5 min read

Understanding Food Ingredients

Flavour of basil – Herb science

The other day we bought a beautiful fresh bunch of basil. Whereas you can use the dried version of a lot of herbs in a lot of recipes, I find that basil is almost always best when you use it fresh. It is no use making a...

September 15, 2018

6 min read

Understanding Food Ingredients

Rhubarb – Science of a fibrous vegetable

One of the best things of writing this blog is the questions we get from you. So far they vary from black salt to collagen drinks to olive oil oxidation to rhubarb. It’s always interesting to try and figure out...

September 4, 2018

8 min read

Bastognekoeken ice cream with just 3 ingredients

Understanding Food Ingredients

Science of carrageenan – Thickening and gelling foods with seaweed

Have you also noticed that a lot of store bought chocolate milks do not split whereas in your homemade chocolate milk the cocoa powder sinks down in a matter of minutes? Have you wondered how store bought ice cream is...

July 9, 2018

6 min read

bacon slices, baked in the oven on at tray

Understanding Food Ingredients

On British vs American vs Canadian Bacon

When visiting Great Britain, there are a few things you should try: an afternoon tea (with scones and clotted cream), fish and chips and, of course, an English breakfast. Although, I do have to admit, I am not a fan of...

June 12, 2018

5 min read

Understanding Food Ingredients

Brussel Sprouts – On bitterness & Glucosinolates

For as long as I can remember Brussel sprouts have been one of my favorite foods to eat. Up to this day that is still the case, I still enjoy eating those mini cabbages, whether it’s boiled, grilled or sauteed...

May 28, 2018

5 min read

freshly harvested carrots, crinky and wobbly

Understanding Food Ingredients

Vegetable and fruit texture – On turgor and plant cells

Poached pears are soft and juicy, whereas a ripe fresh pear has a nice crunch to it. Raw carrots crunch and you need a firm bite to break a bit of, but, the carrots which have been boiling in your soup for more than an...

May 28, 2018

10 min read

Understanding Food Ingredients

Why kale leaves shrink upon cooking – Leafy vs root vs stem vegetables

Long before kale was a super food, and a real hit in foodie land, we Dutch in the Netherlands used to eat it plenty during the winter months. We’d use it to make ‘boerenkoolstamppot’ which is...

May 26, 2018

6 min read

Category - Understanding Food Ingredients

Speculaaskruiden – A Dutch spice mix for pepernoten

Why yogurt marinades soften meat so well

Pumpkin pancakes

Flavour of basil – Herb science

Rhubarb – Science of a fibrous vegetable

Science of carrageenan – Thickening and gelling foods with seaweed

On British vs American vs Canadian Bacon

Brussel Sprouts – On bitterness & Glucosinolates

Vegetable and fruit texture – On turgor and plant cells

Why kale leaves shrink upon cooking – Leafy vs root vs stem vegetables

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Beer fermentation process

Food Truck Macaron Science

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How spirits are made – Visiting the Koval distillery

How mozzarella is made

Why does popcorn pop? – Exploring the science of popcorn

Cooking potatoes in the microwave for perfect baked potatoes

Science of crispy foods – Crispy chicken skin

How oven snacks are made (that taste like deep fried ones)

What makes Trappist beer unique

How to scale up a recipe for manufacturing?

Puff pastry – Science of flaky layers

LoafNest: How a new way to bake bread was developed

Category - Understanding Food Ingredients

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Just curious