Tag - proteins

tilapia ceviche from lime, lemon and orange juice

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...

The Casein family – Protein & cheese science

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...

Homemade Cheese Science (2) – Rennet & fresh herb cheese

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...

Vegetarian chicken used in a fried rice dish with kroepoek

Vegetarian Chicken – How is it made?

Have a guess at what’s on the photo above this post. Looks like chicken with rice to you? It is chicken, but, there’s a loophole here, it’s vegetarian chicken… Most of us know: we should eat less...

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...

Maillard - step 1

Maillard reaction mechanism – hard core chemistry

(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...

making a dark roux

Maillard reaction & Dark roux for Gumbo

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...