Archives Lessons

Choosing the right ingredients is essential to baking a good cake. That’s why we start by understanding the role of cake ingredients, focusing on the five most common ones: flour, eggs, butter, sugar, and baking powder

Have you ever eaten ice cream that tastes a little gritty? As if it contains little pieces? Chances are those crunchy pieces were ice crystals. They’ve become so big that you can feel them on your tongue. In some ice…

Welcome to the FoodCrumbles Ice Cream Science course! We hope you’re excited to learn more about the science behind your ice cream. In 4 weeks we’ll be teaching you the core scientific concepts that underpin just about any ice cream.…

So far we’ve focused on getting to know the microorganisms that can (and will) grow on our food. We’ve also looked at how these microorganisms grow and what factors influence their growth. We’ve focused on both ‘good’ and ‘bad’ microorganisms.…

So far, we’ve only discussed molecules as they are. We’ve assumed that those atoms just got together and formed the molecule. In reality, these molecules don’t just exist. They form, disappear and change regularly. In food and especially during cooking,…

We’ve quickly alluded to them while discussing the importance and role of air in ice cream: fats. It’s about time we introduce them properly and have a closer look at their structure and role in ice cream.

We’ve formed ice crystals through a process called nucleation. We’ve also made sure to break some of these up again to mix them into the rest of the ice cream mixture. However, your ice cream may still be very soft…

And that brings us to the last week of this ice cream science course! We’ve already covered a lot of ground. We’ve discussed the key scientific concepts, introduced a wide range of ingredients, and had a closer look at the…