proteins Archives - Food Crumbles

Vegetarian chicken used in a fried rice dish with kroepoek

Making Food

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...

July 28, 2019

10 min read

Understanding Ingredients

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 mirror glaze...

January 18, 2019

11 min read

tilapia ceviche from lime, lemon and orange juice

Deconstructing Recipes

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...

July 13, 2017

5 min read

sous vide

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...

May 11, 2017

7 min read

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...

November 29, 2016

5 min read

Making Food

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...

October 13, 2016

6 min read

Food Chemistry Basics

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...

August 13, 2016

13 min read

Food Chemistry Basics

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...

June 22, 2016

8 min read

Deconstructing Recipes

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...

June 1, 2016

5 min read

Researching Ingredients

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...

December 14, 2015

2 min read

Tag - proteins

What Is Vegetarian Chicken and How Is It Made?

How to Choose and Use Gelatin – Gelatin Science Basics

How to Make Ceviche – Science of Cooking Fish with Acids

The Casein Family – Science of Cheese Proteins

How to Make Homemade Cheese Using Rennet (+ Herb Cheese Recipe)

The Science of the Cheese Making Process

Atoms & Molecules – Introducing proteins, carbohydrates & fats in food

Food Chemistry – What Is the Maillard Reaction?

The Science of Gumbo (A Dark Roux and the Maillard Reaction)

The Science of Flour Explained in One Image (Infographic)

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