colour Archives - Food Crumbles

Understanding Ingredients

Why shrimp change colour and shape when cooked

There is a very easy way to distinguish a fresh uncooked shrimp from a cooked one: its colour. If you’ve ever cooked shrimp before, you will have noticed this colour transformation. The shrimp will convert from a...

January 3, 2020

6 min read

broccoli just before being cooked in several way

Understanding Ingredients

Comparing 5 ways to prepare broccoli – Broccoli science

Kale leaves shrink when they’re cooked, eggplants turn into a delicious mush and pumpkins can be transformed into a rich puree. Broccoli on the other hand doesn’t change size at all when cooked. It will...

January 3, 2020

8 min read

top view of mirror glaze on torta setteveli

Deconstructing Recipes

Why a mirror glaze is so shiny

By making my first ever mirror glaze in late 2018, I’ve probably come way too late to the party. Mirror glazes were quite the hype on social media back in 2016,. It seems that has calmed down a bit, but they...

August 18, 2019

11 min read

Comparing Ingredients

Why some potato fries/chips brown and others don’t – Potato science

If you’ve ever made any potato dish you might have had both great successes and failures with the exact same recipe. In some cases the fries just turn out perfect, in other cases they brown way too quick and burn...

January 2, 2020

7 min read

Understanding Ingredients

Rhubarb – Science of a fibrous vegetable

One of the best things of writing this blog is the questions we get from you. So far they vary from black salt to collagen drinks to olive oil oxidation to rhubarb. It’s always interesting to try and figure out...

January 1, 2020

8 min read

fresh fruits on the cheesecak, ready for the last bake

Food Chemistry Basics

Colours in fruits & vegetables

Have you ever noticed how fruits and vegetables have a wide variety of colours? The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful...

October 22, 2019

9 min read

red velvet roll cake with cream cheese frosting

Researching Ingredients

Types of red food colouring – A guide on red food colours

Whoever decided to make red velvet cookies with dark cocoa powder must have had some strong bright red coloring. Coloring a dark brown recipe to become red is a lot harder than coloring a simple whitish batter or cookie...

January 1, 2020

10 min read

Researching Ingredients

Colour science & pH – On the changing colour of red cabbage

Recently I made a red cabbage salad, on which I sprinkled some lime juice. The salad wasn’t meant to be eaten the same day. When I looked back a day later I could see a line of light pink cabbage, exactly where I...

January 1, 2020

6 min read

Purple carrot cake – Baking with purple carrots

Carrots are orange, aren’t they? No, not necessarily! Purple and yellow carrots are a relatively new variation of carrots in our supermarket (at least in my perception, until I found out it’s actually the...

January 3, 2020

4 min read

Understanding Ingredients

The science behind red velvet (cookies)

Colour is so important in food. A colour can make or break a food (or drink for that matter). But it also gives you a cue as to what flavours to expect. Research has shown repeatedly that the colour of your drink for...

January 3, 2020

4 min read

Tag - colour

Why shrimp change colour and shape when cooked

Comparing 5 ways to prepare broccoli – Broccoli science

Why a mirror glaze is so shiny

Why some potato fries/chips brown and others don’t – Potato science

Rhubarb – Science of a fibrous vegetable

Colours in fruits & vegetables

Types of red food colouring – A guide on red food colours

Colour science & pH – On the changing colour of red cabbage

Purple carrot cake – Baking with purple carrots

The science behind red velvet (cookies)

Hi!

Become a food science pro!

Looking for something?

Take one of our courses!