Category: Baking

Lab Notes: Aquafaba Navy Bean Edition

    Hello, Wayne AKA the Mad Food Scientist here.It’s been a bit since last I posted.This is what I would call a building block post.What I’m making is building blocks for other things.In this case aquafaba and navy beans. Aquafaba is handy for replacing egg whites, vegan whipped cream, as a binder, and as...

LAB NOTES: Buttermilk Substitutes

Hello, Wayne AKA the Mad Food Scientist here.I’ve mentioned the subject of today’s post in a couple posts already. I decided it needed a standalone post of it’s own. What am I talking about? Homemade substitutes for buttermilk. Let’s face it, who keeps buttermilk at home? Who can afford...

LAB NOTES: Raisin Irish Soda Bread

Hello everyone, Wayne the Mad Food Scientist here.This time out, I’m making Raisin Irish Soda Bread. I was chatting about my previous loaf of Irish Soda Bread with Mick from the U.K and he suggested taking dried fruit and soaking it in tea, then adding the rehydrated fruit into...

LAB NOTES: ANZAC Biscuits

. Hello, Wayne aka the Mad Food Scientist here.┬áToday’s post is about an oldie, but a goodie. The famous ANZAC Biscuit. What’s an ANZAC you ask? ANZAC is an acronym for the Austrailia New Zealand Army Corps. This force was originally stood up during World War I and again...

LAB NOTES: Irish Soda Bread

Hello everyone, Wayne the Mad Food Scientist here, I’m making Irish Soda Bread today as part of other experiments. In this case vegan fried “egg” with runny “yolk” and vegan bacon. Those experiments will be covered in upcoming posts. I chose Irish Soda Bread today cos it’s quick and...