Hello & welcome back to Food Science Fridays! Last episode we talked about the texture and structure of frozen desserts, and experimented with crystal formation making a healthy frozen dessert. Our efforts resulted in a low fat, no added sugar peach frozen yogurt made from just 3 ingredients. It was great until I left it […]
Author: foodsciencefridays
A Healthy Frozen Dessert Experiment made from Fruit
I recently got a request to make a healthy dessert, and given that it’s hot out, my mind immediately jumped to ice cream. So, today I’m sharing an experiment making a healthy frozen dessert with just 3 ingredients. So grab some super sweet ripe peaches, and get ready to learn some of the science behind frozen desserts.
Earl Grey Vanilla Bean Birthday Cake with Lemon Buttercream Frosting
Why you need cake flour and how to surprise the Earl Grey fan in your life with this exciting birthday cake!
Panna Cotta & the Three Phases of Gelatin Formation
Today we’re diving into our first dessert on the show, and making Panna Cotta.
You can’t Stop the Beet!
You can’t stop the beet. Just beet it. If you can’t beet em join em! Enough with the beet puns. Welcome back to another episode of food science Fridays. Now I know beets aren’t everyone’s favorite root vegetable after all they take forever to cook, stain your hands, can make your pee/poop red, and sometimes […]
Eggplants and Anthocyanins
Welcome back to another episode of Food Science Fridays. Today we’re talking all about the eggplant or aubergine as others around the world call it. Until a few weeks ago eggplant was my favorite vegetable, when I found out it’s a fruit. Yep apparently eggplant is a fruit. Eggplant not a lot of people’s favorite […]
Scrambled Egg Science
Eggs are one of the most versatile ingredients from the sweetest merengues to the creamiest custards, and of course a nice savory and nutritious breakfast! Let’s explore what makes the egg so incredible and useful in the kitchen by going back to basic kitchen chemistry and making some nice fluffy scrambled eggs. View this post […]
All About Onions
Welcome back to another episode of Food Science Friday where we’re talking chemistry in the kitchen during quarantine! Today we are discussing a topic that just makes me so emotional. In fact, I get so emotional over this vegetable that I’m having to wear my sunglasses indoors, because I couldn’t find my chem lab goggles. […]
Japanese Hokkaido Milk Rolls
So… It’s been almost a year since I’ve posted on food science, but quarantine is bringing out the kitchen chemist in me again, so let’s chat kitchen chemistry for this first episode of Food Science Friday! After all of the questions I received over the weekend on the Japanese Hokkaido milk buns I posted on […]