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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.
Investigating 5 ways to Prepare Broccoli – Broccoli science
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…
Eggless Ice Cream – Using Corn Starch Instead
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…
Sweet Science: How to Make Jalebi
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…
(Non) Diastatic Malt Powder – Enzymes (Not) at Work
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…
The Science of Gluten Proteins – Bread vs Scones
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!…
How to Keep Beetroots Red
Didn’t eat all of your cooked beetroots in one go? Opened your fridge a few days later to find brown beetroots? It’s a natural phenomena that will occur in beetroots over time. Luckily, there’s a simple way to keep cooked…
Vanilla vs. Vanillin – Science of Vanilla Flavorings
If you want to give your food a vanilla flavor, you have a range of options to choose from. You can use vanilla vs vanillin, or ethyl vanillin. Synthetic or natural vanilla flavoring. Or, choose between a vanilla extract, a…
What Happens When Making Brown Butter?
Sometimes it’s amazing how a small process step can make such a big change in a food. Merely heating some butter, until it turns brown transform a yellow/white solid fat into a flavor bomb. It’s promoted from being just another…
How Red Cabbage Changes Color – The Science of Blue, Pink and pH
Want to give your red cabbage salad a nice vibrant pinkish color? Just sprinkle in a little lime juice and your previously purple cabbage will turn pink! Or, to lighten up your cooked cabbage, add a few pieces of apple…
How to Make 2-Ingredient Ice Cream (Only 3 Steps!)
Ice cream made with just 2 ingredients, made without using an ice cream maker, or even a stove? Real ice cream? Yes, you can make ice cream using only cream and sweetened condensed milk, in just 3 simple steps. Since…
The Science of Pears – From Harvest to Application
Every year in August/September our pear trees give us a good supply of pears. They’re not the pretties, but sure are tasty. We have two types: Conference and Doyenne du Comice and once they start coming off that tree we…
Potato Science: Why Some Fried Potatoes Brown and Others Don’t
Have you ever wondered why some potatoes brown easily upon frying or baking, while others remain a pale yellow? Good news: you can influence this browning process yourself. According to theory, at least… Of course, we put this to the…