Learn the science behind:
Don’t understand why a specific ingredient is a part of your recipe? Have no clue how to handle an ingredient? Or are you curious as to what happens to an ingredient in your application?
Then these posts are written for you! For a wide range of ingredients we investigate why they’re used (e.g. why add sour cream or zucchini to a cake), and just what they do in your application.
Knowing this will put you in a great spot for determining substitutions, whether it’s because of diet, costs, or availability of ingredients. We believe understanding your ingredients is the key to good cooking and food manufacturing!
Previous step: all these ingredients started out at a farm!
Some vegetables can be thrown in boiling water, scooped out after a couple of minutes and just taste good by themselves (e.g. Brussel sprouts!). Others need a little frying in a frying pan and they’re good to go (bell peppers,…
Have you ever tried chopping peanuts and walnuts and just being frustrated with them jumping over literally everywhere? Nuts are quite hard, so not the easiest foods to chop into pieces for sure. However, there’s a really simple trick for…
Making marshmallows from scratch is a lot of fun (and in my case makes my entire kitchen turn white…) and gives you unique fluffy white sweet pillows. I’ve made marshmallows and also analyzed them from a science point of view.…
If you’ve ever eaten both a freshly roasted as well as a raw nuts of any type, you will have noticed how different the two are from one another. An unroasted walnut can be kind of boring and flat in…