|   Food, Science   |   8 Comments

Angel Delight: Too good to be true?

"Hey, do you remember XYZ?" is a very cheap way to start an internet dialogue. However, this instance has value-added chemistry in it. Come with me to tea-time treats out of a packet. North Americans call it "pudding". Not much of a ring to it. British-types...

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16 October
  |   Food, People, Science   |   No comment

Nice Cream Labs

Locating the Nice Cream Labs stall amongst the crowds and clamour in Fremantle market is not a hard task. The queue of inquisitive customers, the clouds of white vapour and the candy-coloured signs give the game away. I am here to speak to Tristan White,...

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07 August
  |   Science   |   2 Comments

Food Science? Like Heston, right?

Actually, no. Not like Heston. Well a little, in that we Food Scientists can help him with his hydrocolloid formulas so that the bubbles of kipper & marmalade flavoured creme anglais can stay inflated on the plate, sure. But the scope of Food Science (FS) is...

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25 June
  |   Cooking, Food, Science   |   2 Comments

Dutch Process Cocoa Pear Cake

I like to use Dutch Processed cocoa when I bake. I also like an excuse to use the phrase "Chelating Agent". This cake is dense, moist and Low GI, full of fibre and perfect for breakfast with strong coffee. [caption id="attachment_672" align="alignnone" width="300"] Beurre Bosc Pears[/caption] [caption id="attachment_676"...

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29 May
  |   Food, Science   |   No comment

Everlasting Culture: Homemade Yogurt

The fewer the ingredients the more precise the science.  Making at home Yogurt at home proves this rule. They say the great Balkan and Caucasian strains of yogurt bacteria Lactobacillus bulgaricus and Streptococcus thermophilus,  were carried across continents as sour smears on scraps of linen....

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20 May