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 what’s happening in that oven. A cheesecake filling tends to be sugar + cream cheese a/o sour …
Whenever you add air into your food to create a foam and lighten it up, your main challenge is how to keep that air inside and prevent it from escaping again. In a lot of cases you will handle the foam very carefully as not to lose all the air. …
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 quite finicky to say the least. How to prevent …
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 reactions that make gas in a baking powder. Besides using yeast, …
Have some egg whites left from that ice cream or custard recipe you made? Don’t feel like going through all the hassle of making marshmallows? You will then probably end up using it for an egg white omelet, or, meringues! You can use meringues to top off a dessert, or …
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 you start frying those strips of bacon. The smell that comes …
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 eggs. Eggs tends to have several roles in the recipe and thus will …
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 try those out! This is the first pancake type on this blog …
When you’re looking for a super soft, rich, slightly sweet bread, look no further: a brioche style bread is what you’re looking for! A brioche bread has a soft, fluffy structure and slightly sweet flavour. A brioche uses a what you would call very rich dough. The dough contains quite …
French toast is one of my favorite ways to finish old, stale bread. A good soak in a soggy egg mixture, softens the bread and still makes it great to eat. When in high school one of the first things I was taught to make in cooking classes was French …
