Brown rice, Basmati rice, par-boiled rice, whole grain rice, there are a lot of different types of rice. Some are actually different types of rice, others are simply processed in a different way, causing them...
宫怀缱绻
Here we love to dig just a little deeper into food and science. We explain how food is made, how it's preserved & packaged and what the role of the ingredients in your food are. We also analyze recipes, so you understand why a recipe is the way it is! Last but not least, we give you tools to develop a basic understanding of food science! Have fun browsing around and don't forget to ask a question if you can't find the answer here!
宫怀缱绻
Explore
Batch vs Continuous – Scaling up a food production process
When?scaling up your?production process you’ve got to cover a lot of different topics: how to transform your kitchen recipe into one suitable for a small factory/food business, what to consider when scaling up the...
The Science of Fresh Pasta (+ Homemade Pasta Recipe)
Ever since we learned how to make pasta ourselves, it’s become a weekend staple. During the week it’s too much to ask of our rumbling stomachs, but in the weekend, when you’ve got some more time...
How & why a water roux improves your donuts
Great things happen in cooking when you use a technique that you would normally use for one application in a new and inventive way in something totally different. That’s why I was so curious to test out using a...
TaaiTaai – Dutch ‘cookie’ with rye flour
Only a very select few months (those before December) will you be able to find taaitaai in the stores. It’s a very seasonal sweet baked good, in between a cookie and a cake, with mixed in spices, mostly anise...
Science of flavour pairing – Cranberry, brie & walnut appetizer
Anyone who’s developed a new recipe, which can be as simple as throwing some ingredients in a wok, will know that one of the tricks of a good recipe is the flavour combinations you make. Red cabbage works well...
How To Choose the Right Lentil For Your Dish
Have you ever substituted a black lentil with a green one? And did you also end up with mushy lentils that were supposed to go into a salad but seem more at home in a soup? In other words, did you think all lentils...
Atoms & Molecules – Introducing proteins, carbohydrates & fats in food
When you zoom in on your food, what will you see? First thing you’ll notice is the detail in all the complex structures of food. Zooming in closer you’ll probably run into some cells. When you...
How Modified Atmosphere Packaging (MAP) Keeps Vegetables Fresh
Ever tried to squeeze all the air out of a pack of pre-cut vegetables? Noticed that instead of collapsing, it would just let out all air and return to its original size once you stopped pressing? Ever had a closer look...
