foams Archives - Food Crumbles

chocolate cupcakes with swiss chocolate meringue buttercream

Deconstructing Recipes

Swiss Meringue Buttercream Science – On Dissolving, Phase Transitions, Aeration & Denaturation

Up to not too long ago, I’d consider myself a muffin fan over a cupcake lover. I never really understood the craze around cupcakes with their (too) sweet toppings. But, that changed after seeing yet another season...

December 22, 2020

9 min read

How Food Works

Why Dalgona (Whipped) Coffee is so Foamy

Trends, and especially those on social media, can pass me by without me having noticed them at all. I have one of our readers to thank for discovering one of the big drink trends on Tiktok and Instagram in spring 2020:...

April 6, 2020

15 min read

Food Physics Basics

The Science of Foams in Food

Think you need to be a molecular gastronomist, pr a chef at a fancy restaurant to try your hand at making food foams? Nothing could be further from the truth! Even though a lot of articles online write about these...

April 5, 2020

9 min read

How Food Works

The Science of Macarons – Busted Myths and Tips for Success

Some recipes are super flexible. Add a little more butter or flour to these chocolate cookies, and they’ll still look and taste great. And a little more or less butter to your brownie and it will slightly change...

April 2, 2020

7 min read

Understanding Ingredients

The Joy & Science of Beer Foam

This is a guest post by Michael, author and founder of Robust Kitchen. Beer is awesome. Declare it from the rooftops! Or maybe that’s old news to you. If you’ve ever enjoyed downing a cold glass next to me at the local...

March 3, 2020

15 min read

Comparing Ingredients

How to Use Aquafaba Instead of Egg Whites to Make Meringue

For years, if not decades, meringues, whether Italian, French or Swiss, relied heavily on eggs to make that light and airy texture. If you didn’t eat eggs, meringues were out of the question. Egg whites are just...

February 4, 2020

6 min read

Deconstructing Recipes

How to Save a Collapsed Italian Meringue (+ Recipe)

Have you ever been left with egg whites after making a recipe that calls for egg yolks only? And not feeling like making crispy meringues from the oven, again? Good thing there are other options such as these soft and...

October 10, 2019

6 min read

Comparing Ingredients

Comparing Egg Alternatives for Making Eggless Cakes

Have you noticed how most cake recipes call for eggs? But what if you don’t have eggs on hand, or can’t eat eggs? What if you’re trying to change the texture & flavour and you’re wondering...

April 2, 2019

12 min read

Making Food

Marshmallows – a peak into a fascinating history

It’s like a cloud, white, light and fluffy. A typical example of a foam with plenty of air bubbles throughout coated in sugar and gelatin. It’s a bit of a hassle to make them (though certainly not...

December 20, 2018

6 min read

Deconstructing Recipes

Swiss meringue – Science of a stable, delicious pie topping

It is super easy to whip up egg whites and create a light and foamy consistency. The tricky bit though, is to ensure that the air stays inside and doesn’t deflate out again! This is a common challenge, whenever...

July 22, 2018

4 min read

Tag - foams

Swiss Meringue Buttercream Science – On Dissolving, Phase Transitions, Aeration & Denaturation

Why Dalgona (Whipped) Coffee is so Foamy

The Science of Foams in Food

The Science of Macarons – Busted Myths and Tips for Success

The Joy & Science of Beer Foam

How to Use Aquafaba Instead of Egg Whites to Make Meringue

How to Save a Collapsed Italian Meringue (+ Recipe)

Comparing Egg Alternatives for Making Eggless Cakes

Marshmallows – a peak into a fascinating history

Swiss meringue – Science of a stable, delicious pie topping

Hi!

Become a food science pro!

Looking for something?

Take one of our courses!