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 to explore and learn new things, it always gets …
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 water can make an apple hard and chewy. Controlling the location …
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 history and by now French pastry items can be found all …
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 ingredients, you end up adding all eggs and sugar …
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 makes the title of this blog post a little dangerous, but consider …
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 …
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 …
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 …
Ever made a muffin without any baking powder or baking soda (=leavening agents)? Or had that one time where you simply forgot to add them and only noticed when they came out of the oven? You will have probably seen that the product turned out completely different without them in there. …
Ever wondered which molecules make your bread turn brown? Or what molecules might sit in a pear? Or what exactly fats and carbohydrates are? Ever wondered what molecules are nutritious and which aren’t? All of the answers to these questions start with molecules and a lot of them will be …
