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There are a lot of reasons people might not eat meat, ever or at certain times in their life. Religion might be your driver or a concern for animal welfare. Others might not eat meat because of allergies, health concerns or simply because they don’t like it. A rising number of people eat less meat […]

The post How vegetarian burgers, that look & taste like meat, are made appeared first on Food Crumbles.

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Creme brulee is definitely one of the more decadent, luxurious desserts out there, while still being widely available. It’s a soft and silky creme on the inside covered with a crispy brown sugar top. Creme brulee can be finicky to make, but, as long as you understand the science of your egg yolks & sugar […]

The post Science of creme brulee appeared first on Food Crumbles.

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After reading Salt, Fat, Acid, Heat I became a lot more aware of the importance of acid in food. Not just in a lemon meringue tart (even though those are delicious), in lemon bars or as a drizzle over a salad. Instead, acid can play a vital balancing role in most dishes and is even […]

The post The power of lemons – Lemon science appeared first on Food Crumbles.

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Most cookbooks or books about cooking, are recipe books. One recipe after the other. There might be some personal story from the author intertwined throughout, or a few tips and tricks on how to make it work well. Most books focus on teaching you to cook/bake by following a recipe. That’s not the case for […]

The post Salt Fat Acid Heat (Samin Nosrat) – A book review appeared first on Food Crumbles.

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Ever forgot to add the baking powder or baking soda to your recipe? Or used baking soda and baking powder in your cake, only to discover it resulted in a flat cake? Baking powder & baking soda have a crucial role in a lot of baked goods: they make your food a lot fluffier and airier. […]

The post How baking powder & baking soda work – Chemistry of leavening agents appeared first on Food Crumbles.

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The other day we made an onion tart that was so incredibly sweet, it was hard to believe the topping was made of just about nothing but onions. It tasted nothing like raw pungent onion and definitely reminded me that onions are so multi-functional. Onions can be sweet, tangy, sour, soft or crispy. Onions have […]

The post The flavour science of onion appeared first on Food Crumbles.

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If there’s anything more maply than maple syrup, it’s maple cream. It’s not as common as maple syrup and you won’t find it in most supermarkets. Which is a shame, because if anything, it tastes even more like maple than the regular syrup. Maple cream actually is a great feat of sugar crystallization science. Cooking […]

The post Science of maple cream appeared first on Food Crumbles.

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It’s probably very controversial what I’m about to say, but it’s just my humble opinion: ketchup ruins hamburgers & french fries. Like truly ruins them. It’s such a disappointment to bite into a perfectly fine juicy hamburger and then discover it’s literally covered in ketchup. And I find I waste a good french fry on […]

The post Science of tomato ketchup appeared first on Food Crumbles.

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There is a very easy way to distinguish a fresh uncooked shrimp from a cooked one: its colour. If you’ve ever cooked shrimp before, you will have noticed this colour transformation. The shrimp will convert from a blue, translucent colour into a white with pink! The same happens to lobster as well as crab, a […]

The post Why shrimp change colour and shape when cooked appeared first on Food Crumbles.

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Almost all of our food starts at a farm where plants are grown, animals are raised or fish are kept. Here’s where farmers use photosynthesis and biology to convert sunlight into high quality foods. It’s where grass is transformed into milk, thanks to a machine called ‘cow’ (or goat, …). It’s pretty amazing how nature […]

The post Where milk comes from appeared first on Food Crumbles.

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