foams Archives - Food Crumbles

Understanding Recipes

Saving collapsed Italian meringue

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 11, 2019

6 min read

Comparing Ingredients

Baking cake without eggs – Finding the best alternative

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...

January 4, 2020

12 min read

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...

January 3, 2020

6 min read

Understanding 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...

October 11, 2019

4 min read

Understanding Recipes

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...

January 4, 2020

8 min read

Understanding Recipes

The science of meringue: egg whites & sugar

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...

August 18, 2019

10 min read

Understanding Recipes

The importance of air in ice cream & Semifreddo

There are so many different ways to make ice cream. You can simply whip up some cream and mix it with a sugary liquid, you can make it with a custard and introduce air with the ice cream machine. Or you can do a...

August 18, 2019

5 min read

Eggnog science – On steeping spices and whipping egg whites

There are plenty foods you will only come across in a certain time of year and eggnog is definitely one of those. If you’ve never heard of eggnog you’re probably not the only one. Eggnog is a typical...

August 18, 2019

6 min read

Understanding Ingredients

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...

January 3, 2020

5 min read

2 ingredient vanilla ice cream - made with only condensed milk and whipped cream

Understanding Recipes

2-Ingredient ice cream – On the power of whipped cream

Ice cream with 2 ingredients? Real ice cream? Yes, you can really make ice cream with only two ingredients (cream + condensed milk). It shows how easy cooking (and ice cream making) can be. All you need besides two...

January 3, 2020

6 min read

Tag - foams

Saving collapsed Italian meringue

Baking cake without eggs – Finding the best alternative

Marshmallows – a peak into a fascinating history

Swiss meringue – Science of a stable, delicious pie topping

Chocolate mousse – stabilizing a foam

The science of meringue: egg whites & sugar

The importance of air in ice cream & Semifreddo

Eggnog science – On steeping spices and whipping egg whites

Eggless orange cake – Using custard as a substitute

2-Ingredient ice cream – On the power of whipped cream

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