Afternoon tea at the Bel & the Dragon

Once I figured out the difference between a high and afternoon tea, I made sure to enjoy a ‘real’ afternoon tea while visiting the UK. England has a couple a great little towns through which you can go for a walk and admire all the old buildings and thinking about …

Freezing point of caramel

Not too long ago I got a question from someone who wanted to know the freezing point of caramel. Thinking about it, caramel in ice creams are just about always soft… This got me interested, because answering this question allows me to explain some great physics! The short answer is …

Caramelization & honeycomb making

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. Caramelization is one of the most fascinating food chemistry reaction, so let’s have a look at it while making honeycomb! Honeycomb is a great, very …

Dutch pancakes

As you might know, I like making pancakes. After making French crepes it’s now time to make typical Dutch pancakes. Dutch pancakes, in my opinion, are: large pancakes (one pancake should cover the complete surface of a plate), thicker than a crepe, but clearly thinner than American style pancakes. Dutch pancakes …

Making your own creme patissiere

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 …