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...

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...

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....

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...

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...

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...

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...

Ahh The Memories….:Hello everyone, I’m visiting my roots. This recipe is what kicked off my transformation from a home cook into the Mad Food Scientist and transformed my kitchen into the Domestic Culinary Lab. I have a lot of memories of this soup growing up. It was my Dad’s...

This post is dedicated to Azzie, a close friend, that did me the honour of choosing the topic of my first experimental Post. She chose this to be the lead-off. Many, many thanks Azzie! This experiment is an ongoing here at The DCL and has been running since March...

Welcome to The Domestic Culinary Lab AKA The DCL.Hello, I’m a mad food scientist named Wayne. I began my transformation from just a home cook to a mad food scientist in March of 2022. That’s when I began to convert my ordinary kitchen into what became The Domestic Culinary...