Take my breath away. Chemistry. Biology. Physics. And how breathalyzers are designed using principles also found in food and cooking. Continue reading… Facebook Twitter Google+ LinkedIn
“You smell heavenly, but I can’t be with you.” Sulphur. Enzymes. Liver. And the science behind the advice not to mix alcohol and durians. Continue reading… Facebook Twitter Google+ LinkedIn
Water you mean I’m fat too? Ethanol. Fat and water molecules. Solubility. And why meat cooked in alcohol tastes and smells better. Continue reading… Facebook Twitter Google+ LinkedIn
Water you mean I smell? Water and ethanol. Atomic weights and density. Solubility and volatility. And why cooking with alcohol smells better. Continue reading… Facebook Twitter Google+ LinkedIn
Don’t get worked up! It’s batter to control your tempura! Gluten. Solubility. Alcohol. And how to get fluffy tempura (and chicken wings). Continue reading… Facebook Twitter Google+ LinkedIn
Fish goes batter with beer. Evaporation. Solubility. Insulation. And why beer-battered fish and chips are yummier. Continue reading… Facebook Twitter Google+ LinkedIn
The world according to tea drinking. Culture. Economics. History. 5 lessons tea teaches us about how drinks become popular. Continue reading… Facebook Twitter Google+ LinkedIn