What Is Vegetarian Chicken and How Is It Made?
What do you think the dish at the top of this photo consists of? Looks like chicken with rice to you? It does so to me as well! However, it is ‘chicken’, but, it’s vegetarian… Most of us know: we…
Tag proteins
How to Choose and Use Gelatin – Gelatin Science Basics
Ever made your own stock, stored it in your fridge overnight and ended up with a jelly instead of liquid? Ever made a wobbly sweet, soft panna cotta that only just sets in the fridge? Or made a shiny, thin…
How to Make Ceviche – Science of Cooking Fish with Acids
Thought ‘cooking fish’ always involves some sort of heat? You might just be mistaken! You can also ‘cook’ fish using only acids, no gas stove required. It’s what makes so-called ‘ceviche’ and gives eating fish a whole new dimension. Despite…
The Casein Family – Science of Cheese Proteins
There are so many different types of cheese: brie, fresh cheese, mozzarella, gruyere, parmezan, Gouda, paneer, emmentaler and I could go on for a lot longer. What’s interesting though is how they just about all depend on one type of…
How to Make Homemade Cheese Using Rennet (+ Herb Cheese Recipe)
Being a food scientist I have quite a bit of theoretical background in the (food) sciences. But nothing’s better than actually applying that science. Which is also the great thing about food science: it can be applied in a kitchen…
The Science of the Cheese Making Process
Doing groceries in the evening has one great advantage: a lot of fresh products have been discounted to help them being sold out by the time the store closes. We like buying these discounted products, they still taste perfectly fine,…
Atoms & Molecules – Introducing proteins, carbohydrates & fats in food
When you zoom in on your food, what will you see? First thing you’ll notice is the detail in all the complex structures of food. Zooming in closer you’ll probably run into some cells. When you ‘look’ even closer though…
Food Chemistry – What Is the Maillard Reaction?
(Dis)colouration of foods is a well beloved topic of food chemists. Colour pigments are highly complex, as are the reactions to form them. Browning especially, is a favorite. It’s interesting because there are various chemically completely different ways to turn…
The Science of Gumbo (A Dark Roux and the Maillard Reaction)
When on holiday in the United States, we visited New Orleans. Even though I think most American cities aren’t the best for tourists (being used to European cities you can stroll through by foot), I liked New Orleans. We could…
The Science of Flour Explained in One Image (Infographic)
Wheat flour is one of those staple ingredients that’s in just about any pantry in this world. And if you don’t have wheat flour, you probably have some other sort of flour in your cupboard for sure. It’s also one…