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 quite finicky to say the least. How to prevent …
Made ice cream and have some egg whites left? Don’t feel like going through all the hassle of making marshmallows? That our go-to solution is to make some meringues. It would be a waste to throw the egg whites out and there always seem to be people around who can …
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 combination of the two: make a …
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 Christmas drink, made with whipped eggs and lots of spices. It’s rich …
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 eggs. Eggs tends to have several roles in the recipe and thus will …
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 those ingredients are a bowl, a whisk, a container and a freezer. …
Want to sound fancy during your next barbecue or outdoor outing? Tell your fellow roasters what happens when roasting those marshmallow you’re making over the campfire or last heat of the barbecue! Don’t know what happens yourself? Good thing we’ve written this post on exactly that topic :-). Even though not …
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 from! When that happened to us recently, we decided it was time …
In a lot of posts on the this website we regularly mention specific food physics terms. However, not all of you might be familiar with the concept of water activity or dispersions. To solve the problem of having to explain all concepts in every post (which wouldn’t be very enjoyable …
Ever been left with egg whites after making a recipe that calls for egg yolks only? And not feeling like making meringues from the oven, again? That’s how I felt, until, I discovered how to make an Italian meringue. But then, I made twice as much of the meringue as I …
