Deze cake is voor Wieneke. Wanneer deze vriendschap is ontstaan is mij niet helemaal meer duidelijk. Maar ik deelde voor het eerst iets persoonlijks op Food Bandits. Ik deelde daarvoor alleen veel ontbijtfoto’s en een dirty martini maar ik geloof dat ik iets zei over hoe moeilijk het kan zijn als chronisch zieke om de schoonheid in dingen te blijven zien. Maar die dag was er een boswandeling, fijne muziek op de radio en bij thuiskomst taart. ‘Ik heb ook ME’ vertelde Wieneke
Read MoreAside from the common warning to watch out for chemicals, another thing we often hear is about toxins. And in this case, there is a little more truth to the matter. We keep telling people: everything is made from chemicals: the air you breathe, your bike, and even your annoying neighbour. But what is often meant is to look out for toxic chemicals, or toxins. But what are toxins? Toxins are a group of substances that are harmful to you, to animals, and to the environment. Firstly, toxic means something is poisonous. And this doesn’t only relate to solid substances, but also to liquids and gasses. There are also different factors that determine how toxic certain substances are….
Read MoreToday 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?
Read MoreWat is nu de lekkerste amandelmelk om op te schuimen? En wat betekent nu eigenlijk stabilisator en verdikkingsmiddel die je vaak terug ziet op een ingrediëntenlijst? Wij testten de lekkerste voor je uit en je krijgt gelijk een mini lesje scheikunde.
Read MoreCommercials often use a combination of natural and pure when advertising certain products. This doesn’t really make much sense, though, because in chemistry it’s not actually possible for something to be both natural and pure. In nature, you don’t find pure substances, so how can something be both pure and natural? Let’s say it’s a marketing gimmick (or, to use a more accurate word, deception).
Read MoreMargarine is often compared to plastic and it’s said not to be a “natural” product – whatever that means. It may seem scary at first, seeing all those strange terms when you read about how margarine is made. For example, they talk about extraction, molecules and use a lot of other nerd-terms. Which is why our very own and favourite chemistry teacher will now helpfully explain everything. What exactly is margarine?
Read MoreToday: part three of The Chemistry of Baking. If someone had told me before that chemistry is actually a lot like baking a cake, I might have paid more attention in school. Today we will look at different kinds of leavening agents with the help of our favourite chemistry teacher, Johann. What exactly makes the dough rise? And what are all the chemicals doing during this process?
Read MoreThis second part of ‘The Chemistry of Baking’ is about milk. What is the function of milk? How does cow milk differ from alternatives, like almond milk? The answer “cow milk comes from a cow” doesn’t really quite cover it, I’m afraid. How do you substitute butter milk and what is the function of fat?
Read MoreDat het niet zo heel goed gaat met het milieu dat moge duidelijk zijn. Aangezien dit de planeet is met al mijn spullen en waar ik het best gezellig heb met Johann is het tijd om na te denken: wat kan ik doen om het milieu te ontlasten? Zo kan iedereen een steentje bijdragen.
En om gelijk maar iets heel erg raars toe te geven: ik ben dol op schoonmaakfilmpjes kijken op YouTube. Ik weet dat het heel raar is maar ik word er heel rustig van.
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