Posts tagged leren koken
Chemistry of baking part four Fat
Chemistry of baking part four Fat

Today we’ve finally arrived at the fourth part of our Chemistry of Baking series. We always say “everything is chemical” (you, me, your neighbour, and literally everything around you) and you can see this most clearly during baking. You have your basic ingredients and you change their chemical properties with heat in the oven to create a wonderful cake. It’s the ultimate definition of what chemistry is. Today, we’ll be discussing the role of fat in the baking process. What is it’s function?

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ChemistrySuus Sleechemistry, science, baking, bakken, rol vet in bakken, margarine voor boter, vaste stof, becel, blue band, olie, scheikunde, chemie van het bakken, chemie, elasticiteit deeg, gluten, water, plantaardig, plantaardig boter, plantaardig alternatief, kokoen, koken, leren koken, leren bakken, chemistry of baking, scheikunde bakken Comments
My kitchen tips
My kitchen tips

So, to be clear, I’m definitely not a great cook. I can come up with new recipes just fine, understand flavour combinations, or at least I try to, and I also get that sometimes recipes don’t turn out well. I love food, but it is actually Johann who cooks and bakes most of the days. It is thanks to him that we eat so well every day.
And yet I do have some helpful tips…

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LifeSuus Sleekeuken tips, leren koken, leren bakken, chemie van het bakken, chocolade bakken, oven tipsComment