Tag - vegetables

The science of vegetables (and for that matter fruits), is more extensive than you might think. What about?:

  • The chemistry of its colours
  • The unique texture
  • The bitterness of a product like Brussel sprouts
  • The spiciness of peppers
  • The role of zucchini in a cake (in a chocolate cake to be precise)
  • Why it can be hard to soften an eggplant
  • How smart packaging can extend the shelf life of vegetables without any added ingredients
  • The fact that vegetables respire, even after harvest
  • Or the popping of popcorn (did you know not everyone corn can pop?)

Or continue reading for a lot of other interesting topics.

pumpkin pancakes with sugar syrup

Pumpkin pancakes

We’ve made carrot pancakes, a Dutch style, French crepes, pancakes from the oven, milk-free pancakes and pancakes without eggs. Plenty types of pancakes (and the failed rhubarb pancakes)! So why not make some...

fresh fruits on the cheesecak, ready for the last bake

Colours in fruits & vegetables

Have you ever noticed how fruits and vegetables have a wide variety of colours? The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful...

Various peppers, fresh, dried and powdered, plenty of capsaicin on this photo

Spicy Science – On Capsaicin and Peppers

Ever experienced happily taking a bite from a dish or a newly developed product only to discover your mouth is on fire? That the dish is just a tinge spicier than you expected, even though you’ve prepared it the...

chocolate zucchini courgette cake with frosting

Why zucchini makes a moist chocolate cake

We are facing a zucchini overload. Our two courgette plants have been giving us a new courgette at least twice a week. As a result, we’ve been eating a lot of courgette. So much so that we just didn’t feel...