Tag - eggs

slice of instant pot cheesecake with some raspberries (2)

Super smooth Instant Pot cheesecake

When cooking or baking, food scientists (that’s me!) like to disseminate their food and all what’s going on. So when you’re baking a cheesecake and it’s in the oven, you start thinking about...

chocolate mousse with creme patissiere

Chocolate mousse – stabilizing a foam

A good chocolate mousse is super smooth, airy, chocolatey and just melts in the mouth. It’s a great end to a dinner and is definitely one of my favorite desserts. If you want to make it yourself though it can be...

Genoise cake with jam, nutella and cream

Genoise cake – A baking guide by unravelling its science

Back in the days, before they had access to baking powder and baking soda, bakers had to be a bit more creative in how they were going to create light airy cakes and sponges. They couldn’t use the chemical...

bacon and eggs, fried on a cast-iron griddle

Stop your fried egg from sticking on a cast-iron skillet

Bacon and eggs for breakfast, a classic. On a lazy Sunday morning you’ll talk your time to make some. Grab some eggs and slice some bacon. You pre-heat the skillet while doing so and once it’s nice and warm...

eggless orange cake

Eggless orange cake – Using custard as a substitute

A lot of ‘western’ recipes for cakes, cookies and pies contain eggs. But if you don’t eat eggs, no matter the reason, that can be quite a challenge. In most recipes you can’t just leave out the...

Dutch baby with fresh fruits and icing sugar in skillet

Oven pancake instead of stove made – On culture & science

As you might know by now (example 1, 2 and 3), pancakes are a great way to illustrate culture and science of food. So when a fellow Dutch blogger recently wrote about ‘Dutch baby’ pancakes, it was time to...