LAB NOTES: Cold Brew Coffee Concentrate

Hello and welcome back to the Domestic Culinary Lab. I’m Wayne aka The Mad Food Scientist.Today, I’ll be writing about coldbrew coffee and how it came about that I’m making it. First let me clarify, I’m making coldbrew concentrate and that it will need to be diluted to be...

LAB NOTES: Vegan Buttah ( Version II )

Welcome back to the Domestic Culinary Lab!  I’m Wayne aka The Mad Food Scientist.Today I’m going to talk about making vegan butter. For the past few months, I’ve been tinkering with various recipes for vegan butter out of curiosity and, let’s address the elephant in the room. The sticker...

LAB NOTES: Fried “Egg” Sandwich With Runny “Yolk” AKA Banjos

Hello, Wayne, the Mad Food Scientist here. Welcome back to the Domestic Culinary Lab.A week, or two back I was watching a video from Rose on The Chea Lazy Vegan YouTube channel about a vegan fried “egg” sandwich with runny “yolk” during that video Rose pointed out she’d gotten the...

LAB NOTES: Homemade Mushroom Seasoning

Over the past year, I’d been hearing numerous references to mushroom powder and that it was easy to make on the Sauce Stache and Mary’s Test Kitchen YouTube channels. As well as other channels..So I went looking and I found this recipe on the Inspired Taste website  (  LINK...

LAB NOTES: Non-Soy Tofu: Kidney Beans

A few weeks back, I found a recipe for vegan Feta. However, I prefer not to use soy, not to mention that tofu costs a packet at the store. The silken tofu on offer costs $3.00 USD for 349g/12.3oz. When I made my first batch of lentil tofu, I used 454g...

LAB NOTES: Bolognese Sauce Made With Homemade Textured Pea Protein.

I recently made homemade textured pea protein, or as close as a home cook can come to the commercial stuff. The question arose, what to do with the stuff once I made it. Since it’s a meat replacer, I decide to try a recipe that I was originally taught...

LAB NOTES: Non-soggy Granola made with Buckwheat

I had forgotten that I’d signed up for the newsletter from Nutrition Refined.That’s where I got this recipe from. The first thing I did was to convert measurements to metric.( LINK HERE: https://nutritionrefined.com/buckwheat-granola/ ) To avoid copyright infringement, I’ll omit the original recipe. If you’d like to see it, the link is above....

LAB NOTES: Almond Butter Almond Flour Edition

Hello Everyone,Wayne, the Mad Food Scientist here.It’s interesting how experiments occur to me to do.For example, I recently saw a video about making non soggy granola ( Yes, you guessed it, a future post ).However, to make the non soggy granola called for almond butter. Small problem, I don’t...

LAB NOTES: Oat Cutlets

Hello everyone,Wayne “The Mad Food Scientist” here.I’m writing today about a British meatless sausage recipe from World War II that I came across on YouTube. The one I chose to go with was from the I Cook And Paint channel. ( Recipe here: https://icookandpaint.com/meatless-sausagestarving-artist-fare/ )( Video here: https://youtu.be/sF4uz6RthmA )I am unable to...

LAB NOTES: Vegan Mayonnaise

Hello all,Wayne, the Mad Food Scientist here.Last summer I was low on mayonnaise and the store was closed. Since I was attempting to keep my cholesterol down I did some YouTube research and viewed a fair few videos and found this simple recipe and method. This past weekend, I...