Whenever I somehow manage to gather an excess of apples in my fridge or want to bring a pie to celebrate a certain occasion, I tend to make apple pie. It’s that pie that nearly everyone likes, isn’t too hard to make and eats great with some whipped cream. So …
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, folding, it just didn’t seem worth it. But then I got into …
Water can be a food’s best friend but also worst enemy. Water keeps cake moist, strawberries juicy and ice cream solid. But water can also make a cookie soggy and lack of water can make an apple hard and chewy. It can also make a pie crust soggy, especially if …
Clotted cream, jam and scones, a great snack with your afternoon tea, or for your morning breakfast. Making a good scone isn’t hard, but, you need to know a few simple tricks to create a perfect scone (dough). In a lot of cases recipes for baked goods have very specific …
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 afternoon tea at the Bel and the Dragon, close to London, it got me …
Once I learned how to make a good short crust pie crust (the type that’s flaky and crunchy and makes perfect quiches, beef pies, chicken & leek pies) I got hooked on the pie crust recipe that I found worked best for me. But then, the other day, we ran out of …
Food chemistry is one of my favorite topics to discuss, especially when combined with actual food :-)! That’s why this month is food chemistry month. Gluten-free is currently a hot topic in baking and cooking, but gluten is too interesting to go without. That’s why this post is all about gluten …
Leavening agents can make your food creations airy and light. They will introduce air into your cakes, muffins, pies, candies, etc. How they do this? By producing gas in a chemical reaction. Today we’ll be having a closer look at the science behind these leavening agents, using muffins as an …
Updated: 3-October-2016. Ever wondered which molecules are present in your scone when making some? No? I guess I might be one of those ‘strange’ people who does think about food in that way. Although, I am inclined to say that most of us have actually also wondered which molecules are in …
Writing this post I was wondering how you spell creme patissiere in proper English. It’s a bit of a hassle. It’s originally a French word: crème pâtissière (see all those extra ‘roofs’ and ‘lines’ above the word). It seems as if upon translate all the lines and rooftops on the …
