fruit Archives - Food Crumbles

close up of ice crystals on frozen raspberries

Storing Food

When & How to Use Frozen Berries

Fresh blueberries, strawberries, raspberries, they’re delicious and juicy. But, they’re also very seasonal and fragile. There’s a reason they tend to be sold in sturdy plastic containers, even a slight...

May 25, 2020

10 min read

Deconstructing Recipes

The Science of a Wobbly Panna Cotta (+ Mandarin Panna Cotta Recipe)

There aren’t a lot of desserts that require quite minimum effort and still look highly sophisticated. Panna cotta though is one of the few desserts that does fall into that category. Made with as little as three...

May 23, 2020

13 min read

Comparing Ingredients

Comparing Brown vs. Golden Raisins – How Raisins Are Made

They stand right next to each other in the supermarket aisle. On the one side, beautiful plump, brown raisins. On the other, seemingly the same raisins, but of a yellow, some say golden colour. When buying them you...

April 28, 2020

5 min read

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 25, 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...

October 21, 2019

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...

October 11, 2019

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...

June 18, 2019

6 min read

Using ingredients

Why and When You Should 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...

February 16, 2019

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...

November 10, 2018

4 min read

two apple ciders with green tea and plum

Making Food

How Alcoholic Apple Cider Is Made – the Process

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...

October 20, 2018

9 min read

Tag - fruit

When & How to Use Frozen Berries

The Science of a Wobbly Panna Cotta (+ Mandarin Panna Cotta Recipe)

Comparing Brown vs. Golden Raisins – How Raisins Are Made

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 and When You Should Use Orange Zest Instead of Juice

Cranberry science & Why cranberries make a great jam

How Alcoholic Apple Cider Is Made – the Process

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