foams Archives - Food Crumbles

Food History

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

Understanding Recipes

Swiss meringue – Science of this pipeable topping

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...

July 22, 2018

3 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...

May 12, 2018

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...

April 1, 2018

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...

November 17, 2017

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...

November 2, 2017

6 min read

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...

August 12, 2017

4 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...

July 28, 2017

6 min read

How Food Works

Science of roasting marshmallows – Over a campfire or barbecue

Want to sound smart during your next barbecue or outdoor outing? Tell your fellow roasters what happens when roasting those marshmallow you’re making over the campfire or barbecue! Don’t know what happens...

June 13, 2017

5 min read

How Food Works

Food Truck Macaron Science

You know that feeling: having only one ticket left at a food festival and deciding what to buy with it? Because of course, you don’t want to have any left-over tickets, but ooh, there’s so much to choose...

November 2, 2016

5 min read

Tag - foams

Marshmallows – a peak into a fascinating history

Swiss meringue – Science of this pipeable 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

Science of roasting marshmallows – Over a campfire or barbecue

Food Truck Macaron Science

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Tea Bag Science – Dunking vs. Steeping

What are oliebollen? – The ‘Dutch donut’

Making vanilla extract – Extraction chemistry

Why cream cheese works great in ice cream

The beer brewing process – Beer science at home

The story (and science) of processed cheese

Beer fermentation process

Stop your fried egg from sticking on a cast-iron skillet

Almond paste recipe – A seasonal bread: Kerststol

An introduction to sous vide cooking

Why does popcorn pop? – Exploring the science of popcorn

How ice cream is made in a factory

How mozzarella is made

Science of roasting marshmallows – Over a campfire or barbecue

Batch vs Continuous – Scaling up a food production process

Tag - foams

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Just curious