It is one of the most important parameters when determining the shelf life of foods. It’s what explains why your pie crust turns soggy over time. And it sounds more complicated than it is: water activity...
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American style carrot pancakes – Dutch vs American style pancakes
Pancakes, who doesn’t like them? Especially since you can tweak and change them in whichever way you want! You can make thick pancakes, thin ones, large, tiny, airy, dense, sweet, savory, etc. etc. If you’ve...
Crepes – the French pancake
I like pancakes, more specifically, baking pancakes. I don’t know why, but somehow, baking pancakes is just lots of fun. Recipes are always easy to put together, we tend to have all ingredients in the house and...
The Science of the Cheese Making Process
Doing groceries in the evening has one great advantage: a lot of fresh products have been discounted to help them being sold out by the time the store closes. We like buying these discounted products, they still taste...
Tea Bag Science – Should You Dunk or Steep Your Tea Bag?
Nothing better on a cold day: a warm cup of tea. Not just to warm the inside, but to warm my hands as well. Making the cup sounds simple, just bring some water to the boil. Pour the water in a cup and add a tea bag...
Almond tuile science – Flexible when hot, crispy when cold
If you’re a fan of cooking/baking shows you will have probably seen them come by: almond tuiles. Pretty, delicate and tasty cookies, but, the special bit is that they’re very flexible when they come out of...
The Science of Caramel (+ Recipe and Troubleshooting)
An almost golden brown colour, sweet, oozy or chewy, runny or firm, caramel can be found in all shapes and sizes. You can make a runny caramel sauce to poor over an ice cream, make some chewy caramel bites or swirled...
Why Is Pistachio Ice Cream Green? (+ Recipe)
Ever seen and eaten a bright green pistachio ice cream which didn’t taste like pistachio at all? I surely have. Ever tried making pistachio ice cream and had it turn out brownish instead of the nice bright green...
How to Decide Which Cocoa Powder to Buy (+ Taste Test Comparison)
If you’d ask me to bake cookies, cakes or pies, chances are it will be a chocolate flavoured one. A good dark brown, slightly bitter, not to sweet, chocolate cookie or cake is almost always a guarantee for success...
