Some foods I want to make just because they look they’re fun to make. One of those are cinnamon rolls. I’ve seen loads of photos of cinnamon rolls: those little round rolls with cinnamon all stacked up in a pan with a lot of sticky glaze over it. Sounds great …
Since making muffins, pancakes, pies and cookies isn’t something I can do all the time, since having those for breakfast, lunch and dinner probably isn’t a great idea, I decided bread baking would be a good alternative. The past few months I’ve given a lot of new recipes a try …
Food Science is at the heart of this blog, however, in most cases we’ll be applying food science, assuming you’ve got a basic understanding of the food science concepts. Realizing that not everyone knows these basics, we’ve got a series of posts dedicated on teaching those fundamental concepts. This post …
Brewing beer at home or in little breweries has become a lot more popular over the past few years. There are a lot of kits available nowadays for everyone to give beer brewing a shot. So that’s exactly what we did as well, we decided to brew our own beer! …
Whenever visiting France there is one thing I really really look forward to: visiting a boulangerie, a bakery. The French baguettes are just so good, always fresh (since storing them for even one day will make them go stale) and crispy. I also adore the pain au chocolat, a croissant, …
Updated: 8-Feb-2017 I used to be pretty worried about using the correct temperature for my oven when baking something. I’d check carefully in the recipe, whether I chose the correct setting. If the recipe was in Fahrenheit I would ask Google to convert it to Celsius again for me (I …
Here in the Netherlands bagels aren’t that common. You can find the plain variety in various supermarkets, but that’s about it. So, when I feel like eating special bagels, I’ll have to make them myself. That’s when I realized that the characteristic chewy, dense bagel texture is actually because of its special production process. …
Updated: 3-Jan-2016 Science is everywhere when you’re in the kitchen. Just think of your bread dough bubbling away and expanding while proofing. Or a beer in the works. You might not even recognize the science, so common the processes are. The processes described above both involve yeast and fermentation. The so …
