Tag - fats

palmier cookies

Puff pastry – Science of flaky layers

Making puff pastry sounds very daunting to a lot of home bakers. Folding and folding of doughs, butter sticking out, hours and hours of work. You might have seen contestants struggling with it on tv baking shows or...

Food chemistry basics - hydrophobic vs hydrophilic

Understanding hydrophilicity vs. hydrophobicity for food

Sometimes a term might be so familiar to you that you use it all the time, whereas another person, who doesn’t know that term, has no idea what you’re talking about. When talking about science that can be...

Food spoilage – Rancidity and food chemistry

Ever found back an old bag of peanuts that just didn’t taste or smell good anymore? A little sour maybe but otherwise just not as good as a fresh peanut? Or have you had a similar experience, but with butter...

olive oil ice cream, super smooth

Olive oil ice cream

One of the challenges of homemade ice cream is to make the ice cream scoopable, straight from the freezer. Often, ice creams tend to become really hard in the freezer, requiring either patience, or a microwave (30s at...

peanut butter from the fridge - keeps its shape

Why do some peanut butters split?

Have you even noticed in stores that some  peanut butters have a layer of clear liquid on top of the peanut butter? It doesn’t seem to matter whether it’s chunky or not, some brands just do. Other...

Trinidad paratha - a nice a flaky flatbread, freshly baked stored in towels

Trinidad paratha – super flaky flatbread

Most of us may know flatbreads as being a simple flat wheat based dishes. Flatbreads tend to be relatively simple, flour, some salt, maybe a leavening agent such as baking soda or yeast and that’s about it...