Once your food has been grown and harvested (or slaughtered), you’ve got your core ingredients, ready to be eaten or processed one step further. The core to really understand what happens next though, is that you really understand those ingredients. Understand why they are the way they are. Make sure you’re able to compare ingredients, and understand why they’re different and, very importantly, understand what their role is in your specific application.
Previous step: all these ingredients started out at a farm!
Next step: transform those ingredients, wherever necessary, into food through processing or cooking!
My ice cream skills and knowledge have been increasing steadily ever since buying ‘Hello, my name is ice cream‘ and practicing ice cream making in our ice cream machine. The other day, I tested yet another recipe from the book,…
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 pumpkin pancakes? What’s great about these pancakes…
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…
If you’ve ever eaten corn tortillas you will know that they behave and taste very different than flour tortillas. The texture is different, it breaks rather than tears but also their shelf life is shorter and the have a very…
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…
When visiting Great Britain, there are a few foods that are almost impossible to miss: an afternoon tea (with scones and clotted cream), fish and chips and, of course, an English breakfast. Mushrooms, tomato, beans, eggs, sausages and toast are…
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.…
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…
Long before kale was a super food, and a real hit in foodie land, we Dutch used to eat it all the time during the winter months. We’d use it to make ‘boerenkoolstamppot’ which is mashed potatoes mixed with lightly…
Should you buy a banana ripe or unripe? And what about strawberries? Or pineapple, avocado, green beans or Brussels sprouts? Your first reaction might be that it depends. It can depend on when you’ll be eating it. If you don’t…
Ever seen a blueberry pancake recipe and transferred it into a banana one? Or saw this cool new cake flavour that you applied on ice cream? A lot of product and recipe development starts this way. You see an interesting…
Have you ever looked closely at the label of your ice cream containers? If you did, you might have noticed ingredients on there that you don’t normally use when making ice cream at home. Often, these are called emulsifiers and…
