Tag - fats

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...

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...

goats cheese with roasted walnuts sandwich

Food hack – a great simple trick to chop nuts

Today’s not going to be a long post evaluating the deep science of food and food production, instead, it’s a really simple trick for chopping nuts that I discovered a little while ago when making a raisin...