Tag - browning

stack of brown butter almond tuiles

Brown butter is a flavor bomb for cookies

You can make a great cookie with sugar, butter and flour (that is, shortbread), you can make a delicate crispy almond tuile by adding some egg and almonds. But, your tuile (and a lot of other cookies as well!) become so...

decaffeinated coffee benas

How coffee beans are processed

Long before that steaming cup of (Turkish?) coffee stands in front of you, or even before you buy that bag of coffee beans, your coffee beans have been through quite a bit. From plant to farmer to processor and finally...

chocolate and peanut butter ice cream with pistachio crumb sm

Chocolate and peanut butter dessert

There are few shows I completely follow along with, but I’ve been watching Masterchef Australia since the start. None of the other version (US, UK, Dutch) have made it to my playlist. The show has a good...

Maillard - step 1

Maillard reaction mechanism – hard core chemistry

(Dis)colouration of foods is a well beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially, is a favorite. It’s interesting because there are...