Tag - carbohydrates

almond rice pudding

The science of a rice pudding

A rice pudding, isn’t that just a regular, simple dessert? Nothing special or fancy? After making a rice pudding the other day (for testing The Turkish Cookbook), and of course, making several steps along the way...

dropzak

Sugar & (artifical) sweetener science

Sugars are hot nowadays. Is it still ok to eat sugars? Should you eat honey instead of regular sugar? Or would it be better to stick to maple syrup or dates in your pies? And what about those (artificial) sweeteners...

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...