nuts Archives - Food Crumbles

Comparing processes

Deciding whether & how to roast nuts

Walking into a kitchen or production location where nuts are being roasted tends to be a delight. The air is full of nutty, caramelly aroma’s. Taking it one step further and burning those nuts deftly removes all...

February 10, 2020

6 min read

Understanding Ingredients

Peanut butter in everything – Peanut butter science & brownies

It definitely is an American thing, although you do see the phenomenon creeping around the globe somewhat: adding peanut butter in everything. That is, almost everything. Definitely anything that is sweet and baked or...

December 26, 2019

8 min read

Understanding Ingredients

Using Cashews as thickeners – Butter Chicken Science

If you grew up in certain parts of India you probably use bread (e.g. naan or chapati) as a utensil to scoop up sauces. Just imagine how annoying it would be if those sauces are as runny as a soup, it’ll be hard...

January 3, 2020

4 min read

Deconstructing Recipes

Walnut buckwheat bread – Understanding a recipe

Baking bread is one of my favorite things to do in the kitchen since it’s a great way to experiment new recipes and involves plenty science and ingredients understanding. And the good thing is, we eat bread every...

August 18, 2019

4 min read

chocolate and peanut butter ice cream with pistachio crumb sm

How Food Works

Chocolate and peanut butter dessert

There are few shows I completely follow along with, but I’ve been watching Masterchef Australia since the start. None of the other version (US, UK, Dutch) have made it to my playlist. The show has a good...

January 4, 2020

4 min read

peanut butter from the fridge - keeps its shape

Understanding Ingredients

Why do some peanut butters split?

Have you even noticed in stores that some peanut butters have a layer of clear liquid on top of the peanut butter? It doesn’t seem to matter whether it’s chunky or not, some brands just do. Other...

January 1, 2020

8 min read

Understanding Ingredients

Why pistachio ice cream is green(ish)

Ever seen and eaten a bright green pistachio ice cream which didn’t taste like pistachio at all? I surely have. Ever tried making pistachio ice cream and had it turn out brownish instead of the nice bright green...

January 1, 2020

7 min read

Understanding Ingredients

Why chopping nuts is easier when they’re hot

Have you ever tried chopping peanuts and walnuts and just being frustrated with them jumping over literally everywhere? Nuts are quite hard, so not the easiest foods to chop into pieces for sure. However, there’s...

January 3, 2020

4 min read

Understanding Ingredients

What happens when you’re roasting walnuts?

If you’ve ever eaten both a freshly roasted as well as a raw nuts of any type, you will have noticed how different the two are from one another. An unroasted walnut can be kind of boring and flat in flavour. A...

January 3, 2020

4 min read

Tag - nuts

Deciding whether & how to roast nuts

Peanut butter in everything – Peanut butter science & brownies

Using Cashews as thickeners – Butter Chicken Science

Walnut buckwheat bread – Understanding a recipe

Chocolate and peanut butter dessert

Why do some peanut butters split?

Why pistachio ice cream is green(ish)

Why chopping nuts is easier when they’re hot

What happens when you’re roasting walnuts?

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