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and the fats.
HOME - FOODCRUMBLES - LEARN HOW YOUR FOOD 'WORKS' - FOODLOGINBLOGCOURSESABOUTFARMINGINGREDIENTS IN FOOD We, food scientists, want to know why food behaves the way it does. We can look at large-scale processes, but often digging into small-scale recipes teaches you plenty as well! Our post discussing the do’s and don’ts of making scones is a great example! WHY AND WHEN TO USE POTATO STARCH IN BAKING (TESTED CAKES Potato starch is a dry ingredient that you can use in baking to help provide thickness and structure to the product. In the cookies, cake, and brownies we tested, it behaves similar to corn starch, however, it does have a slightly more sandy texture. CRAQUELIN ON CHOUX PASTRY A craquelin is a thin piece of dough that you put on top of a choux pastry bun, just before you’re planning to put it into the oven. That dough will heat up in the oven and fold itself around the bun, decorating the choux pastry. That crunchy decorative layer on top of your cream puff or profiterole is made up of only three ingredients BREAD MAKING PROCESS Step 4: First proofing / Bulk fermentation. Once a dough has been made it is ready for its first rise, also called bulk or first fermentation. As mentioned in the kneading stage: in order to make a fluffy bread air pockets have to be made. These are grown through fermentation of the yeast. HOW WATER ACTIVITY RELATES TO MICROBIAL GROWTH The water activity of a food, often abbreviated with a w, is a measure for the amount of ‘available’ water in a food. The water activity is expressed in a value ranging from 0 to 1. Pure water has a value of one, all water is available. A product with no available water at all (virtually non-existent in food) has a water activity of zero. THE SCIENCE OF MAKING BAGELS (WHY AND HOW TO BOIL BAGELS Leave the uncooked bagels to rest for another 15-45 minutes, depending on how light and airy you want them. Bring a pot of water to the boil. Gently place the bagels into the water one by one (unless you're got a really large pot, then just throw them all in). Boil as many as fit into your pan at a time. HOW TO USE LOAFNEST: A SMART WAY TO BAKE BEAUTIFUL BREAD Whereas the most common bread baking method consists of 6 steps (1. mixing; 2. kneading; 3. proofing; 4. shaping; 5. proofing; 6. baking; see more details here ), the LoafNest only requires 3 steps (no. 1, 3 and 6). Since the shaping and kneading of the bread tend to be the most difficult steps here, it really is a big benefit if you’re able HOW TO MAKE 2 INGREDIENT ICE CREAM (USING WHIPPED CREAM Pour in the condensed milk, try to pour all in at one spot to prevent the foam from collapsing. Gently fold in the condensed milk, try not to break too many air bubbles. Pour the mixture in a container suitable for the freezer and leave in the freezer (-18C) for at least 10 hours (overnight). HOW TO PREVENT FRIED EGGS FROM STICKING ON A CAST-IRON Then, set to work in way that optimizes your chances for not making your egg stick: Coat the pan with some sort of fat, whichever you like. The most important thing is that a smooth surface is created which will help prevent the egg from sticking in all WHAT MAKES OREO COOKIES BLACK? The Dutch cookies (in other countries ingredient lists might be different) contain about 4,6% of skimmed cocoa powder. Besides that they contain flour (main ingredient), sugars, fats (palm oil), leavening agents and some salt, emulsifier and aroma. No colourant. The flour creates the basic cookie structure, together with the sugarand the fats.
HOW TO DETERMINE THE NUTRITIONAL VALUE OF FOOD Option 1: Literature analysis. Let’s start with the 2nd option: the literature route. In this case, no analysis of the actual final product is done. Instead, databases which contain a lot of data on nutritional values of all sorts of products are used. The USDA has a very extensive database. WHAT IS AN AIR FRYER AND HOW DOES IT WORK? Really, an air fryer is a small, compact, well-insulated, very efficient, convection oven with very similar components. The only component that makes it look more like a deep fryer is the little basket, but more on that later. First, the outside. Most air fryers are stand-alone, portable units. The units are compact and wellinsulated.
HOW YOGURT IS MADE
Making yogurt – Adding the bacteria. Once the milk is ready to go, it is time to actually make the yogurt. This is done by first bringing the temperature of the milk to about 40°C. This is the temperature your lactic acid bacteria like to live in and it stimulates theirgrowth.
BREAD MAKING PROCESS Step 4: First proofing / Bulk fermentation. Once a dough has been made it is ready for its first rise, also called bulk or first fermentation. As mentioned in the kneading stage: in order to make a fluffy bread air pockets have to be made. These are grown through fermentation of the yeast. HOW TO USE STARCH THICKENING AGENTS FOR BAKING It is used as an alternative to gelatin to thicken, stabilize, and give texture to baked goods, sauces, glazes, coatings, dairy products, and in small amounts to make jams. To use agar-agar for water-based icings, dissolve it in a mix of sugar and hot water, then incorporate the rest of the ingredients. WHAT ARE EMULSIFIERS AND WHAT IS THEIR FUNCTION IN FOOD Emulsifiers stabilize emulsions, so in order to understand an emulsifier, we should first introduce an emulsion. An emulsion is an example of a dispersion, it is a mixture of two umiscible liquids. These liquids can be mixed together by force (a strong whisk or homogenizer), however, over time they will spontaneously split again. SCIENCE OF WAFFLE MAKING Mix the sugar, (butter)milk, eggs and butter together. Add about half this mix to the flour and bkaing powder. Mix together and try to get rid of as many lumps as possible. If all lumps are gone, add the rest of the liquid in one go. If not, add in two or three portions, allowing you to whisk away the last clumps. HOW TO CHOOSE BEEF CUTS FOR MAKING A STEW (+ BEEF PIE Add the mushrooms, herbs, and beer (or alternative). Stir through well and add more water to cover the meat completely. Either bring it to the boil and leave for 2 hours on a low heat, simmering away slowly. Once you can pull the meat apart with a fork with no real effort the meat is ready to go. WHY AND HOW SOUR CREAM IS USED IN CAKES (+ RECIPE) Alternatives for sour cream. To summarize, sour cream can be used in cakes to: add moisture without thinning the cake batter, adding fat for creaminess, controlling browning and to activate baking soda. The sour cream does all of this thanks to its high fat content & acidity. SHOULD YOU RINSE RICE? Thanks for another interesting article! Just one thing though – and this is from someone who, in the past, never rinse rice either (for fear of losing control of the ratios and ending up with gluggy rice) – but, more recently, I’ve read scientific reports about levels of arsenic in rice (‘brown’ or ‘silver’, in particular) with the recommendation to rinse & even soak overnight so HOME - FOODCRUMBLES - LEARN HOW YOUR FOOD 'WORKS' - FOODLOGINBLOGCOURSESABOUTFARMINGINGREDIENTS IN FOOD We, food scientists, want to know why food behaves the way it does. We can look at large-scale processes, but often digging into small-scale recipes teaches you plenty as well! Our post discussing the do’s and don’ts of making scones is a great example! WHAT IS AN AIR FRYER AND HOW DOES IT WORK? Really, an air fryer is a small, compact, well-insulated, very efficient, convection oven with very similar components. The only component that makes it look more like a deep fryer is the little basket, but more on that later. First, the outside. Most air fryers are stand-alone, portable units. The units are compact and wellinsulated.
DUTCH FOOD - WORSTENBROODJES (SAUSAGE ROLLS) - FOOD CRUMBLES Instructions. Mix the dry ingredients for the dough. Melt the butter and add that with the milk and egg to the dry ingredients. Knead the dough into a soft smooth dough, it will be slightly firm, but it will soften during the rise. Leave the dough to rise for approx. an hour, it should have doubled in size at least. CRAQUELIN ON CHOUX PASTRY A craquelin is a thin piece of dough that you put on top of a choux pastry bun, just before you’re planning to put it into the oven. That dough will heat up in the oven and fold itself around the bun, decorating the choux pastry. That crunchy decorative layer on top of your cream puff or profiterole is made up of only three ingredients WHAT ARE EMULSIFIERS AND WHAT IS THEIR FUNCTION IN FOOD Emulsifiers stabilize emulsions, so in order to understand an emulsifier, we should first introduce an emulsion. An emulsion is an example of a dispersion, it is a mixture of two umiscible liquids. These liquids can be mixed together by force (a strong whisk or homogenizer), however, over time they will spontaneously split again. OPTIMIZING YOUR BABKA FILLING (+ SEVERAL BABKA RECIPE Babka starts out as any enriched bread. You make a dough with flour, water, yeast, sugar, eggs, milk and butter (the exact ingredients vary per recipe, see below for a suggestion). After kneading the dough it is left to proof to let the yeast do its work. The yeast creates air bubbles within the bread causing it to expand. HOW WATER ACTIVITY RELATES TO MICROBIAL GROWTH The water activity of a food, often abbreviated with a w, is a measure for the amount of ‘available’ water in a food. The water activity is expressed in a value ranging from 0 to 1. Pure water has a value of one, all water is available. A product with no available water at all (virtually non-existent in food) has a water activity of zero. WHY AND HOW SOUR CREAM IS USED IN CAKES (+ RECIPE) Alternatives for sour cream. To summarize, sour cream can be used in cakes to: add moisture without thinning the cake batter, adding fat for creaminess, controlling browning and to activate baking soda. The sour cream does all of this thanks to its high fat content & acidity. SCIENCE OF MELTY CHEESE Make your pie crust in the meantime. Since this filling tends to be quite moist I prefer to blind bake the crust a little longer (160C, 25 minutes). Take the pre-baked pie crust and pour the filling in. Cover with the cheese and bake in the oven at 160C for 45 minutes (until the top is a golden brown). THE SCIENCE OF MAKING BAGELS (WHY AND HOW TO BOIL BAGELS Leave the uncooked bagels to rest for another 15-45 minutes, depending on how light and airy you want them. Bring a pot of water to the boil. Gently place the bagels into the water one by one (unless you're got a really large pot, then just throw them all in). Boil as many as fit into your pan at a time. HOME - FOODCRUMBLES - LEARN HOW YOUR FOOD 'WORKS' - FOODLOGINBLOGCOURSESABOUTFARMINGINGREDIENTS IN FOOD We, food scientists, want to know why food behaves the way it does. We can look at large-scale processes, but often digging into small-scale recipes teaches you plenty as well! Our post discussing the do’s and don’ts of making scones is a great example! WHAT IS AN AIR FRYER AND HOW DOES IT WORK? Really, an air fryer is a small, compact, well-insulated, very efficient, convection oven with very similar components. The only component that makes it look more like a deep fryer is the little basket, but more on that later. First, the outside. Most air fryers are stand-alone, portable units. The units are compact and wellinsulated.
DUTCH FOOD - WORSTENBROODJES (SAUSAGE ROLLS) - FOOD CRUMBLES Instructions. Mix the dry ingredients for the dough. Melt the butter and add that with the milk and egg to the dry ingredients. Knead the dough into a soft smooth dough, it will be slightly firm, but it will soften during the rise. Leave the dough to rise for approx. an hour, it should have doubled in size at least. CRAQUELIN ON CHOUX PASTRY A craquelin is a thin piece of dough that you put on top of a choux pastry bun, just before you’re planning to put it into the oven. That dough will heat up in the oven and fold itself around the bun, decorating the choux pastry. That crunchy decorative layer on top of your cream puff or profiterole is made up of only three ingredients WHAT ARE EMULSIFIERS AND WHAT IS THEIR FUNCTION IN FOOD Emulsifiers stabilize emulsions, so in order to understand an emulsifier, we should first introduce an emulsion. An emulsion is an example of a dispersion, it is a mixture of two umiscible liquids. These liquids can be mixed together by force (a strong whisk or homogenizer), however, over time they will spontaneously split again. OPTIMIZING YOUR BABKA FILLING (+ SEVERAL BABKA RECIPE Babka starts out as any enriched bread. You make a dough with flour, water, yeast, sugar, eggs, milk and butter (the exact ingredients vary per recipe, see below for a suggestion). After kneading the dough it is left to proof to let the yeast do its work. The yeast creates air bubbles within the bread causing it to expand. HOW WATER ACTIVITY RELATES TO MICROBIAL GROWTH The water activity of a food, often abbreviated with a w, is a measure for the amount of ‘available’ water in a food. The water activity is expressed in a value ranging from 0 to 1. Pure water has a value of one, all water is available. A product with no available water at all (virtually non-existent in food) has a water activity of zero. WHY AND HOW SOUR CREAM IS USED IN CAKES (+ RECIPE) Alternatives for sour cream. To summarize, sour cream can be used in cakes to: add moisture without thinning the cake batter, adding fat for creaminess, controlling browning and to activate baking soda. The sour cream does all of this thanks to its high fat content & acidity. SCIENCE OF MELTY CHEESE Make your pie crust in the meantime. Since this filling tends to be quite moist I prefer to blind bake the crust a little longer (160C, 25 minutes). Take the pre-baked pie crust and pour the filling in. Cover with the cheese and bake in the oven at 160C for 45 minutes (until the top is a golden brown). THE SCIENCE OF MAKING BAGELS (WHY AND HOW TO BOIL BAGELS Leave the uncooked bagels to rest for another 15-45 minutes, depending on how light and airy you want them. Bring a pot of water to the boil. Gently place the bagels into the water one by one (unless you're got a really large pot, then just throw them all in). Boil as many as fit into your pan at a time. HOW TO DETERMINE THE NUTRITIONAL VALUE OF FOOD Option 1: Literature analysis. Let’s start with the 2nd option: the literature route. In this case, no analysis of the actual final product is done. Instead, databases which contain a lot of data on nutritional values of all sorts of products are used. The USDA has a very extensive database. THE SCIENCE OF COLOURS IN FRUITS AND VEGETABLES The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful colours in order to assure the fruits fulfills their function of spreading around their seeds. The colour of all this produce is all chemistry & physics. THE SCIENCE OF MARSHMALLOWS (AND A RECIPE) Keep on whipping the mixture until the bowl has cooled down to 'hand temperature'. In the meantime, prep the gelatin. Take the pre-soaked gelatin out of the water and squeeze off the excess water. Place the gelatin in a small pot on a low fire and slightly heat the gelatin. HOW OAT MILK IS MADE “Making” milk from a cow is ‘easy’, that is, from a chemist’s perspective. All you have to do is feed and grow a cow, let her give birth and the cow will make milk all by herself. Your cow is your production process or your factory. She adds the vitamins, the minerals, complex proteins, sugars, and fat to transform water into milk. Of course, feeding and keeping a cow isn’t that OPTIMIZING YOUR BABKA FILLING (+ SEVERAL BABKA RECIPE Babka starts out as any enriched bread. You make a dough with flour, water, yeast, sugar, eggs, milk and butter (the exact ingredients vary per recipe, see below for a suggestion). After kneading the dough it is left to proof to let the yeast do its work. The yeast creates air bubbles within the bread causing it BREAD MAKING PROCESS Step 4: First proofing / Bulk fermentation. Once a dough has been made it is ready for its first rise, also called bulk or first fermentation. As mentioned in the kneading stage: in order to make a fluffy bread air pockets have to be made. These are grown through fermentation of the yeast. THE SCIENCE OF YOUR CLOTTED CREAM Clotted cream is a type of cream, made from cow’s milk with a very high fat content, up to 55%. This is a very high. Most other creams won’t go over 38% fat. For comparison, the other high fat content creams are 30% for creme fraiche and whipping cream contains about 35% fat. It really is a concentrated version of cream. FACTORS THAT INFLUENCE THE RESPIRATION OF FRUITS AND Carbon dioxide. Too much carbon dioxide will kill most fruits and vegetables. Again it’s a balancing act. The normal concentration of carbon dioxide is well below 0,1%. By adding even as much as 1% of carbon dioxide to the environment of a plant the respiration will behave totally different. HOW TO USE LOAFNEST: A SMART WAY TO BAKE BEAUTIFUL BREAD Whereas the most common bread baking method consists of 6 steps (1. mixing; 2. kneading; 3. proofing; 4. shaping; 5. proofing; 6. baking; see more details here ), the LoafNest only requires 3 steps (no. 1, 3 and 6). Since the shaping and kneading of the bread tend to be the most difficult steps here, it really is a big benefit if you’re able WHY DOES BREAD GET MOLDY? Slicing will speed up spoilage of the bread, not only will it dry out faster, it can also get mouldy more easily, the food is accesible more easily. Change the pack of the bread. That plastic bag is great for keeping bread moist, but storing bread in a warm place in a HOME - FOODCRUMBLES - LEARN HOW YOUR FOOD 'WORKS' - FOODLOGINBLOGCOURSESABOUTFARMINGINGREDIENTS IN FOODGROUND BEEFCRUMBLES
We, food scientists, want to know why food behaves the way it does. We can look at large-scale processes, but often digging into small-scale recipes teaches you plenty as well! Our post discussing the do’s and don’ts of making scones is a great example! WHY AND WHEN TO USE POTATO STARCH IN BAKING (TESTED CAKES Potato starch is a dry ingredient that you can use in baking to help provide thickness and structure to the product. In the cookies, cake, and brownies we tested, it behaves similar to corn starch, however, it does have a slightly more sandy texture. WHY AND HOW SOUR CREAM IS USED IN CAKES (+ RECIPE) Alternatives for sour cream. To summarize, sour cream can be used in cakes to: add moisture without thinning the cake batter, adding fat for creaminess, controlling browning and to activate baking soda. The sour cream does all of this thanks to its high fat content & acidity. HOW TO PREVENT FRIED EGGS FROM STICKING ON A CAST-IRON Then, set to work in way that optimizes your chances for not making your egg stick: Coat the pan with some sort of fat, whichever you like. The most important thing is that a smooth surface is created which will help prevent the egg from sticking in all THE SCIENCE OF GUMBO (A DARK ROUX AND THE MAILLARD The proteins in the butter and the sugars in the flour will start reacting together because of the prolonged heat. This is the so-called Maillard reaction, a chemical reaction which leads to the formation of brown molecules (hence the brown dark roux) and a lot of different flavour aromas. A Maillard reaction occurs when a protein (more HOW TO CONTROL SUGAR CRYSTALLIZATION Whenever making caramel, marshmallows, honeycomb or just about any other sugar candy you’ll often find that recipe either tells you to boil a sugar syrup to a certain temperature. Or, they’ll tell you to cook it to a certain stage, for instance, soft ball or a hard crack stage. The first time you made the candy, you might have neglected the precise instructions and just guessed your way.HOW TO MAKE SCONES
Mix at the lowest speed until it just comes together, that happens in just a few seconds. If you're adding the fillings, now is a good point to add them. Knead the dough just a little so it comes together well and isn't too crumbly anymore. Flatten the dough into THE SCIENCE OF MAKING BAGELS (WHY AND HOW TO BOIL BAGELS Leave the uncooked bagels to rest for another 15-45 minutes, depending on how light and airy you want them. Bring a pot of water to the boil. Gently place the bagels into the water one by one (unless you're got a really large pot, then just throw them all in). Boil as many as fit into your pan at a time. WHY DOES BREAD GET MOLDY? Slicing will speed up spoilage of the bread, not only will it dry out faster, it can also get mouldy more easily, the food is accesible more easily. Change the pack of the bread. That plastic bag is great for keeping bread moist, but storing bread in a warm place in a WHAT MAKES THE BEST FRENCH TOAST: OVEN BAKED OR PAN FRIED Just like any french toast, first make the egg mix, before draining the bread. Mix the (butter) milk, eggs, sugar, salt, nutmeg and zest (extract) in a deep bowl. Take an oven dish and slightly grease the sides if not non-stick. I used a glass oven dish. Soak the slices of HOME - FOODCRUMBLES - LEARN HOW YOUR FOOD 'WORKS' - FOODLOGINBLOGCOURSESABOUTFARMINGINGREDIENTS IN FOODGROUND BEEFCRUMBLES
We, food scientists, want to know why food behaves the way it does. We can look at large-scale processes, but often digging into small-scale recipes teaches you plenty as well! Our post discussing the do’s and don’ts of making scones is a great example! WHY AND WHEN TO USE POTATO STARCH IN BAKING (TESTED CAKES Potato starch is a dry ingredient that you can use in baking to help provide thickness and structure to the product. In the cookies, cake, and brownies we tested, it behaves similar to corn starch, however, it does have a slightly more sandy texture. WHY AND HOW SOUR CREAM IS USED IN CAKES (+ RECIPE) Alternatives for sour cream. To summarize, sour cream can be used in cakes to: add moisture without thinning the cake batter, adding fat for creaminess, controlling browning and to activate baking soda. The sour cream does all of this thanks to its high fat content & acidity. HOW TO PREVENT FRIED EGGS FROM STICKING ON A CAST-IRON Then, set to work in way that optimizes your chances for not making your egg stick: Coat the pan with some sort of fat, whichever you like. The most important thing is that a smooth surface is created which will help prevent the egg from sticking in all THE SCIENCE OF GUMBO (A DARK ROUX AND THE MAILLARD The proteins in the butter and the sugars in the flour will start reacting together because of the prolonged heat. This is the so-called Maillard reaction, a chemical reaction which leads to the formation of brown molecules (hence the brown dark roux) and a lot of different flavour aromas. A Maillard reaction occurs when a protein (more HOW TO CONTROL SUGAR CRYSTALLIZATION Whenever making caramel, marshmallows, honeycomb or just about any other sugar candy you’ll often find that recipe either tells you to boil a sugar syrup to a certain temperature. Or, they’ll tell you to cook it to a certain stage, for instance, soft ball or a hard crack stage. The first time you made the candy, you might have neglected the precise instructions and just guessed your way.HOW TO MAKE SCONES
Mix at the lowest speed until it just comes together, that happens in just a few seconds. If you're adding the fillings, now is a good point to add them. Knead the dough just a little so it comes together well and isn't too crumbly anymore. Flatten the dough into THE SCIENCE OF MAKING BAGELS (WHY AND HOW TO BOIL BAGELS Leave the uncooked bagels to rest for another 15-45 minutes, depending on how light and airy you want them. Bring a pot of water to the boil. Gently place the bagels into the water one by one (unless you're got a really large pot, then just throw them all in). Boil as many as fit into your pan at a time. WHY DOES BREAD GET MOLDY? Slicing will speed up spoilage of the bread, not only will it dry out faster, it can also get mouldy more easily, the food is accesible more easily. Change the pack of the bread. That plastic bag is great for keeping bread moist, but storing bread in a warm place in a WHAT MAKES THE BEST FRENCH TOAST: OVEN BAKED OR PAN FRIED Just like any french toast, first make the egg mix, before draining the bread. Mix the (butter) milk, eggs, sugar, salt, nutmeg and zest (extract) in a deep bowl. Take an oven dish and slightly grease the sides if not non-stick. I used a glass oven dish. Soak the slices of COURSES - FOODCRUMBLES COURSES Our Offerings. We offer high quality, trust-worthy courses on thescience of food.
THE SCIENCE OF YOUR CLOTTED CREAM Clotted cream is a type of cream, made from cow’s milk with a very high fat content, up to 55%. This is a very high. Most other creams won’t go over 38% fat. For comparison, the other high fat content creams are 30% for creme fraiche and whipping cream contains about 35% fat. It really is a concentrated version of cream. HOW TO SCALE UP A RECIPE FOR MANUFACTURING? Write down the quantities of all the different ingredients. Divide all the quantities by the number of people the recipe is for. You now have the quantity of each ingredient for a 1 person recipe. Multiply these quantities by the number of people you want to cook for. Table shows an example: using a pancake recipe, written for 2 people (to keepHOW TO MAKE CHAPATI
Place the dough on the preheated pan and bake until the top just starts to dry out. Flip the chapati over, the bottom should not have turned brown yet, but have lightened in color. Keep on the heat and flip over a few more times until both sides have turned a nice brown. After the first or second flip it should start puffing up. HOW TO MAKE OAT MILK PANCAKES Role of oat milk. The main functional role of the liquid in pancakes is really to bind all that flour together to make a smooth batter. While cooking the liquid is what enables the starch to cook by releasing some of its components into the water and thickening it up. AN INTRODUCTION TO ACID/BASE REACTIONS IN FOOD An Introduction to Acid/Base Reactions in Food. March 22, 2020. Food Chemistry Basics. Red cabbage juice changes colour when you add a squirt of lime juice or a spoonful of baking soda. Baking powder causes your cake to rise beautifully in the oven. You can ‘cook’ fish by adding lemon and lime juice, this makes a ceviche. WHY DOES BREAD GET MOLDY? Slicing will speed up spoilage of the bread, not only will it dry out faster, it can also get mouldy more easily, the food is accesible more easily. Change the pack of the bread. That plastic bag is great for keeping bread moist, but storing bread in a warm place in a SWEET BY YOTAM OTTOLENGHI All lean heavily into light Mediterranean inspired cooking with plenty of vegetables. Sweet (affiliate link) is the only ‘sweet’ cookbook in Yotam Ottolenghi’s repertoire so far. This repertoire in itself is impressive. He published about one new book every two years, since his first, ‘Ottolenghi’, in 2008. BRITISH VS AMERICAN VS CANADIAN BACON Canadian bacon. Bacon can also be made from a leaner part of the pig, one that contains slightly less fat: the loin. Whereas the pork belly sits at the bottom of the pig, between its legs, the loin sits in the top of the pig and runs from just behind the shoulder to just beforethe legs.
HOW TO USE LOAFNEST: A SMART WAY TO BAKE BEAUTIFUL BREAD Whereas the most common bread baking method consists of 6 steps (1. mixing; 2. kneading; 3. proofing; 4. shaping; 5. proofing; 6. baking; see more details here ), the LoafNest only requires 3 steps (no. 1, 3 and 6). Since the shaping and kneading of the bread tend to be the most difficult steps here, it really is a big benefit if you’re ableSkip to content
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After having finally figured out what an air fryer really is (not a true replacement for a deep fryer, but it’s close, we’d describeit…
WHAT IS AN AIR FRYER AND HOW DOES IT WORK?May 15, 2021
Every few years there seems to be a new gadget on the market that everyone raves about. A few years back the InstantPot seemed to… THE SCIENCE OF FRIES – DEVELOPING A ‘PERFECT’ FRENCH FRYMay 31, 2021
Crispy and light brown on the outside, soft and cooked on the inside. Strong enough to hold its shape when held up straight anddefinitely…
SHOULD YOU RINSE OR SOAK POTATOES BEFORE FRYING? – AN EXPERIMENTMay 28, 2021
While writing our ‘ultimate’ guide to develop your* perfect French Fry we came across a few tips and tricks that we couldn’t dojustice in…
ARE GNOCCHI COOKED WHEN THEY FLOAT (AND WHY)?May 25, 2021
Some cooking instructions are so common, that you kind of assume them to be true. However, just because most recipes on Google tell yousomething,…
WHEN & WHY TO MICROWAVE YOUR POTATOESMay 21, 2021
Microwaves are often a little under-valued, forgotten about pieces of kitchen equipment. Even though a lot of people own a microwave, mostof us (including…
EXPERIMENTING WITH POTATOES IN THE AIR FRYERMay 19, 2021
After having finally figured out what an air fryer really is (not a true replacement for a deep fryer, but it’s close, we’d describeit…
WHAT IS AN AIR FRYER AND HOW DOES IT WORK?May 15, 2021
Every few years there seems to be a new gadget on the market that everyone raves about. A few years back the InstantPot seemed to…* 1
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