colour Archives - Food Crumbles

rhubarb ice cream with chocolate and star anise

Researching Ingredients

The Science of Rhubarb (+ Rhubarb Ice Cream Recipe)

The other day, having some rhubarb left and not wanting to make a rhubarb pie, cake or crumble (>90% of rhubarb recipes online seem to be for one of those!), I decided to try a rhubarb ice cream. I had no idea how it...

June 28, 2020

7 min read

Understanding Ingredients

Why Shrimp Changes Its 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...

May 4, 2019

6 min read

broccoli just before being cooked in several way

Using 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...

April 23, 2019

8 min read

top view of mirror glaze on torta setteveli

Deconstructing Recipes

Why a Mirror Glaze Is so Shiny (And How to Make It)

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...

January 1, 2019

11 min read

Comparing Ingredients

Potato Science – Why Some Potato Fries Brown and Others Don’t

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...

October 23, 2018

7 min read

fresh fruits on the cheesecak, ready for the last bake

Food Chemistry Basics

The Science of Colours in Fruits and 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...

May 31, 2018

9 min read

red velvet roll cake with cream cheese frosting

Researching Ingredients

Guide on Red Food Colouring – Artifical vs Natural 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...

November 7, 2017

10 min read

Researching Ingredients

How Red Cabbage Changes Color – The Science of Blue, Pink and pH

A while back I prepared a red cabbage salad for a meal later that day. I added all the ingredients and ended with a sprinkle of lime juice over the top. I must not have mix the salad well, because when it was time to...

August 9, 2017

5 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...

July 4, 2017

4 min read

Understanding Ingredients

The Science of Red Velvet (+ Cookie Recipe)

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...

June 10, 2017

4 min read

Tag - colour

The Science of Rhubarb (+ Rhubarb Ice Cream Recipe)

Why Shrimp Changes Its Colour and Shape When Cooked

Comparing 5 ways to prepare broccoli – Broccoli science

Why a Mirror Glaze Is so Shiny (And How to Make It)

Potato Science – Why Some Potato Fries Brown and Others Don’t

The Science of Colours in Fruits and Vegetables

Guide on Red Food Colouring – Artifical vs Natural Colours

How Red Cabbage Changes Color – The Science of Blue, Pink and pH

Purple carrot cake – Baking with purple carrots

The Science of Red Velvet (+ Cookie Recipe)

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