pastry Archives - Food Crumbles

Food Chemistry Basics

How baking powder & baking soda work – Chemistry of leavening agents

Ever forgot to add the baking powder or baking soda to your recipe? Or used baking soda and baking powder in your cake, only to discover it resulted in a flat cake? Baking powder & baking soda have a crucial...

June 9, 2019

10 min read

How Food is Made

Puff pastry – Science of flaky layers

Making puff pastry sounds very daunting to a lot of home bakers. You can see contestants struggling with it on tv baking shows, like the Great British bake off. And why make it, when you can buy it? It took me a long...

March 5, 2019

7 min read

potato and green bean samosas with mint chutny and raita

Understanding Recipes

Samosa science – A crunchy outside & tons of flavour

When we went to India a while back, we had a whole list of foods to eat. Some because we had never had them before, others, because we couldn’t get them anywhere else. Naan, butter chicken, paneer in all varieties...

February 5, 2019

5 min read

top view of small pate sucree tart shells

Understanding Recipes

‘Fraiser’ a dough – Pastry technique science

There are so many different techniques and skills in the world of cooking and baking. Once you look beyond your basic pound cake or apple pie you will find that there are a lot of other possibilities. Since I just love...

August 28, 2018

4 min read

Understanding Recipes

Preventing soggy pie crust – On moisture migration

Water can be a food’s best friend, but also worst enemy. Water keeps a cake moist, strawberries juicy and ice cream solid (thanks ice crystals). But water can also make a cookie soggy, make oil splash and lack of...

July 4, 2018

8 min read

Kouign Amann – Science and history of a French pastry

If you’ve never heard of kouign amann, you’re not the only one. It’s one of the many types of French pastry that exists, with its origins in a town in Bretagne. French pastry in general has a long rich...

May 17, 2018

5 min read

Understanding Recipes

Scones & Scone Dough – Do’s and Don’ts

Are you also one of those people who doesn’t tend to follow recipes precisely? When you’re asked to add eggs in one by one, or to pour in the sugar slowly, or to use a separate bowl to mix the dry...

April 12, 2018

11 min read

Understanding Recipes

A basic pie crust – Short crust pastry science

There are a lot of different styles and types of pie crusts, some are sweet, some savoury. Some crunchy, some soft and tender. Your heritage will probably determine what you call a standard or basic pie crust. That...

December 11, 2017

8 min read

Understanding Recipes

Home Made French Croissant – Science of steam & yeast

To be honest, I never thought I would ever try making croissants myself. Whenever reading about croissant dough (or puff pastry) I decided to stay away, it seemed far too much of a hassle. Folding in butter, cooling...

October 22, 2016

6 min read

Clotted cream – What it is and how it works (=the science!)

If I say ‘clotted cream’, what’s the first thing that comes up? Scones? For me it certainly is, I wouldn’t actually know when else to eat clotted cream than with a scone! So, when enjoying my...

July 29, 2016

5 min read

Tag - pastry

How baking powder & baking soda work – Chemistry of leavening agents

Puff pastry – Science of flaky layers

Samosa science – A crunchy outside & tons of flavour

‘Fraiser’ a dough – Pastry technique science

Preventing soggy pie crust – On moisture migration

Kouign Amann – Science and history of a French pastry

Scones & Scone Dough – Do’s and Don’ts

A basic pie crust – Short crust pastry science

Home Made French Croissant – Science of steam & yeast

Clotted cream – What it is and how it works (=the science!)

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Tag - pastry

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