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.

getting ready to make stovetop popcorn

Stovetop popcorn & difference between sweet and popcorn corn

Updated: 16-Feb-2017 Popcorn = cinema = not made at home. At least, that’s how I used to think about popcorn. That changed when I discovered microwave popcorn and changed even more when I realized it’s also...

freshly popped popcorn

Why does popcorn pop? – Exploring the science of popcorn

Updated: 16-Feb-2017 Just the other day, when making stovetop popcorn at home, I was listening to the popping sounds of kernels transforming into fluffy popcorn. It got me thinking: why does popcorn pop? How do these...

Enzymes in food – The basics & Pesto

Food is a place full of chemistry. Chemical reactions take place all the time. Sometimes it’s a good thing (think of browning of bread), but sometimes it isn’t so much. Fresh made pesto for instance tends to...

grilling green paprika

Grilling vegetables – why & how

This month is fruit & vegetable science month on my blog! All posts are somehow related to fruits and vegetables. We’re discovering the amazing science involved when cooking or baking with them! This is the...