fruit Archives - Food Crumbles

Deconstructing Recipes

Crunchy cranberry pie – On (not) dissolving sugar

Sugar definitely is one of the most complex and fascinating ingredients in the kitchen. It sweetens your food, but can also be used to create a whole lot of different textures and structures in your food! Sugar helps...

February 16, 2020

5 min read

Understanding Ingredients

Apple pie – It’s all about the apple (science)!

There are tons and tons of recipes for apple pie (such as our Dutch one). They use different crusts, different ingredient ratios, maybe some additional add-ons. There’s so much to choose from. However, most of...

January 3, 2020

10 min read

Food Chemistry Basics

Vitamin C (ascorbic acid) oxidation & Preventing vitamin C loss

Only a few centuries ago, European (and likely many others) seamen died by the dozens during months long sea voyages to the East. Trips to the East, essential for European traders to get those beloved spices, fabrics...

January 5, 2020

10 min read

Understanding Ingredients

The power of lemons – Lemon science

After reading Salt, Fat, Acid, Heat I became a lot more aware of the importance of acid in food. Not just in a lemon meringue tart (even though those are delicious), in lemon bars or as a drizzle over a salad. Instead...

January 1, 2020

6 min read

Understanding Ingredients

Why to use orange zest (instead of juice)

If you want to bake something with an orange flavour, recipes will more often than not, not use orange juice. Instead, you will use orange zest (or both). But why is that the case? That orange zest is actually packed...

January 3, 2020

7 min read

Understanding Ingredients

Cranberry science & Why cranberries make a great jam

Every year, around the American Thanksgiving holiday, the internet seems to be full of cranberries again. We’ve looked at these native to North America fruits before, when using a flavour pairing tool to determine...

January 3, 2020

4 min read

two apple ciders with green tea and plum

Making Food

How (alcoholic) apple cider is made

As a people we seem to have managed to make alcoholic drinks from just about all of our produce. Grains can be transformed into beer, or spirits such as whiskey. Grapes are transformed into wine and apples, yes, you...

March 23, 2019

9 min read

fresh fruits on the cheesecak, ready for the last bake

Food Chemistry Basics

Colours in fruits & vegetables

Have you ever noticed how fruits and vegetables have a wide variety of colours? The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful...

October 22, 2019

9 min read

freshly harvested carrots, crinky and wobbly

Understanding Ingredients

Vegetable and fruit texture – On turgor and plant cells

Poached pears are soft and juicy, whereas a ripe fresh pear has a nice crunch to it. Raw carrots crunch and you need a firm bite to break a bit of, but, the carrots which have been boiling in your soup for more than an...

January 1, 2020

10 min read

Making Food

Candied cherries – Science of preserving cherries

You can find these bright red, slightly translucent fruits on top of cocktails, or topping off your refreshing sundae. The British also like to put them on top of their cakes. I’m talking about glacé or candied...

August 18, 2019

10 min read

Tag - fruit

Crunchy cranberry pie – On (not) dissolving sugar

Apple pie – It’s all about the apple (science)!

Vitamin C (ascorbic acid) oxidation & Preventing vitamin C loss

The power of lemons – Lemon science

Why to use orange zest (instead of juice)

Cranberry science & Why cranberries make a great jam

How (alcoholic) apple cider is made

Colours in fruits & vegetables

Vegetable and fruit texture – On turgor and plant cells

Candied cherries – Science of preserving cherries

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