Welkom bij een nieuwe serie over scheikunde van het koken. We hebben al eerder chemie van het bakken gedeeld en ook een serie over meer eco vriendelijk leven maar dan nu alles over schiften, maillard reactie, conserveren, fermenteren en nog veel meer.
Vandaag als eerste wat zijn de bestanddelen van een saus en wat maakt het dat het kan gaan schiften of dat een saus niet lukt?
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 MoreOur first ever IG tv is now online! We have been wanting to make videos like this for a while, but every time we didn’t like what we came up with, until we recently looked back at some of our earliest pictures and were actually pleasantly surprised with how much we liked our “eh, it’ll do” pictures. So inspired by that we have a video and recipe for your own margarine without too much hassle
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 MoreNow that we’ve covered soap, shampoo and cleaning products, it’s now time for… laundry detergent! This article came about in corporation with the Instagram pod that I’ve been in for a long time. I don’t think we’ve come very far yet when it comes to algorithm results, but we discuss pretty much anything. So, you can thank Meatball Inc (how we got that name is a long story) for this blog post.
First, let me debunk a myth that I come across a lot…
Read MoreWhat is natural skincare? We are debuking some common misconceptions. Tell you more on what you can pay attention to when buying skin-and suncare products.
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 MoreEnergy is a strange concept. It sounds simple. You gain energy by something, and the something can cost you energy. You can get energy from eating food, for example, but at the same time a large dinner can also make you feel tired. Your energy bill all use kWh, at school you learn about joule, and you can track your calorie intact when you go on a diet. But what is energy exactly, and why does energy matter?
Read MoreMany (if not nearly all) of our environmentally friendly cleaning tips involve vinegar. But what’s so good about vinegar? Are all types environmentally friendly? And what exactly is vinegar, really?
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 MoreHet is maar goed dat Johann de recepten ontwikkelt want ik ben niet cijfermatig aangelegd en ik hou al helemaal niet van precies werken. Naast het feit dat ik dus alleen verantwoordelijk ben voor het maken van de linzensoep (een recept wat zeer vergevingsgezind is) is het ook fijn dat Johann vanuit de scheikunde begrijpt wat alle ingrediënten doen. Deze kennis heb je nodig om 'anders' te kunnen bakken. Dus om een recept glutenvrij, vegan, lactosevrij, of ei-vrij te maken.
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