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Etenschap

Eric de Kruijk

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Over de verborgen wetenschap en magie achter ons eten en de bereiding ervan. Gemaakt door wetenschapsjournalist en kok-in-opleiding Eric de Kruijk.
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The SimplyCLICK Credit Card is a well-liked credit card product provided by the State Bank of India (SBI). It is designed to meet the requirements of today's frequent online users and online shoppers. People who frequently use the internet to buy or access other digital services will find the card to be an appealing alternative because it comes wit…
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Een podcast vol praktische en wetenschappelijke inzichten op het gebied van proeven en ruiken. Hoe komt het dat je proeft van je proeft en ruikt wat je ruikt? En hoe kun je als kok hier je voordeel uit halen? Wat doet geluid met onze smaakbeleving? Waarom stinkt stinkkaas, maar smaak het lekker?Waarom kun je suiker niet zomaar vervangen door een zo…
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In zijn nieuwe boek “De Ecokeuken” geeft tv-kok Pierre Wind een uitgebreid overzicht van technieken waarmee we onze kookvaardigheden kunnen verbeteren. Het is duurzaam, maar vooral ook heel leerzaam. We hebben het over de KookStop, gestapeld koken en gaan iets maken met de schil van een watermeloen.By Eric de Kruijk
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De (biologische) citroen als onmisbare smaakmaker in de keuken– Jadis Schreuder deed onderzoek, ontwikkelt recepten en schreef nu het boek ‘The Lemon Kitchen’ waarin ze ons een inkijkje geeft in de verborgen culiniare magie van de citroen. En waarom is het eigenlijk zo belangrijk dat we een biologische citroen gebruiken in de keuken? We leven nog i…
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Eric de Kruijk onderzoekt in de podcast Etenschap de verborgen magie en chemie achter de bereiding van ons eten. Deze week probeert hij het favoriete eten van zijn kinderen naar een hoger culinair niveau te tillen: pannenkoeken! De masterclass pannenkoeken bakken krijgen we van Edwin Hollanders. Hij won in februari zowel de eerste prijs als de kind…
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Etenschap is een podcast die nieuwsgierig en met een vleugje wetenschap naar de bereiding van ons eten kijkt om zo onze maaltijden lekkerder, beter en interessanter te kunnen maken. Eric belt deze met verschillende culinaire experts om te horen hoe ze deze coronatijd doorkomen en vraagt ze om een paar keukentips. Met nu: Jord Althuizen, bekend van …
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Eric zit net als een groot deel van Nederland binnen. Naast alle chaos en onzekerheid heeft hij wel opeens tijd om langer in de keuken te staan en iets nieuws te proberen. Eric belt deze weken met verschillende culinaire experts om te horen hoe ze deze tijd doorkomen en vraagt naar kook- en keukentips voor tijdens deze culinaire quarantaine. Nu: Yo…
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Eric zit net als een groot deel van Nederland binnen. Geen klussen. Geen etentjes. Echter, hij heeft wel tijd om langer in de keuken te staan en iets nieuws te proberen. Eric belt deze weken met verschillende culinaire experts om te horen hoe ze deze tijd doorkomen en voor een paar keukentips. Nu: desembroodbakexpert Edwin Klaasen, die ons op weg h…
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Eric spreekt met Peter Klosse, eigenaar van restaurant De Echoput. Peter is de oprichter van de Academie voor Gastronomie en is gepromoveerd met een proefschrift over smaak. Hij is lector gastronomie en bij het grote publiek vooral bekend als De Smaakprofessor. Ze hebben het over smaakwetenschap, gastronomie, kooklessen EN over sauzen. Wat is nou d…
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In deze aflevering gaat Eric langs bij chefkok en kunstenaar Jasper Udink ten Cate, ook wel The Creative Chef genoemd. Jasper zoekt naar hoe hij een ultieme, spectaculaire eetervaring kan creëren en hij vertelt ons aan welke knoppen je als kok kunt draaien om je gasten, je familie of je geliefde een spectaculair diner kunt laten ervaren. Dus geen n…
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