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, it really is ice cream and it really is just 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 …
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! It’s exactly what we had at our previous food truck festival. …
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 …
Chocolate mousse definitely is one of my favority desserts to eat. It’s a great combination of ‘heavy’ chocolate, with a light foam. Until not too long ago I had never been able to make a good chocolate mousse. They tended to sink in right after I made them, resulting in …
Why does popcorn pop, do souffles shrink after baking and does choux pastry rise during baking? These are all questions we’ll be trying to answer by applying the ideal gas law to food. As you probably know if you’ve been on my website before, I love food and science and …
Making marshmallows from scratch is a lot of fun (and in my case makes my entire kitchen turn white…) and gives you unique fluffy white sweet pillows. I’ve made marshmallows and also analyzed them from a science point of view. Those cooking quests used the modern day marshmallow making method: …
Who doesn’t know marshmallows? Those white fluffy, puffy, gooey, soft pillows of, well, actually, sugar. If you’re feeling like eating some now, go ahead, make some, roast some and return to this post with a big pile of marshmallows next to you! In this post it’s not about making marshmallows, instead, we’ll …
