Tag - carbohydrates

dropzak

Sugar & (artifical) sweetener science

Sugars are hot nowadays, should you still eat sugar or none at all? Should you eat honey instead of regular sugar or would it be better to stick to maple syrup or dates in your pies? It seems quite a bit of a craze, but...

two cheese risotto with walnuts, apple and cucumber

Making (lazy) risotto – science of risotto rice

Masterchef Australia is by far my favourite tv show, it’s a great show on cooking, chefs, restaurants, etc. I’d love to go to Australia once and visit the restaurants from the show! Somehow it’s also...

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...

making a dark roux

Maillard reaction & Dark roux for Gumbo

When on holiday in the United States, we visited New Orleans. Even though I think most American cities aren’t the best for tourists (being used to European cities you can stroll through by foot), I liked New...