Soup-erb! Gelatin. Melting. Diplomacy. And how the xiao long bao has them all. Continue reading… Facebook Twitter Google+ LinkedIn
All set for a jelly good time! Gelatin. Cross-links. Supermolecules. And the science secrets of the wiggle jiggle. Continue reading… Facebook Twitter Google+ LinkedIn
Making the cut. Collagen content. Gravity. Cuts of meat. And why exercise is good for cooking meats. Continue reading… Facebook Twitter Google+ LinkedIn
Are we stew talking about science? Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender. Continue reading… Facebook Twitter Google+ LinkedIn
Did you score with the fish and squid? Surface area. Collagen. Muscle fibres. And why we score fish and squid before we cook them. Continue reading… Facebook Twitter Google+ LinkedIn
Love meat tender, love meat sweet. Collagen. Enzymes. Proteins. And how the bromelain in pineapples tenderizes meat. Continue reading… Facebook Twitter Google+ LinkedIn
Power of braise. Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat. Continue reading… Facebook Twitter Google+ LinkedIn
Fast food. Muscles. Survival. Gravity. And why fish swim and cook fast. Continue reading… Facebook Twitter Google+ LinkedIn