Sucrose yet so far. Hydrogen bonding. Polar molecules. Mutual attraction. And why so much sugar can dissolve in our drinks. Continue reading… Facebook Twitter Google+ LinkedIn
“He’s hot and sweet, but a little dense.” Density. Solubility. Temperature. And how being sweeter also means being more dense. Continue reading… Facebook Twitter Google+ LinkedIn
“Are you straight?” Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot. Continue reading… Facebook Twitter Google+ LinkedIn
Thick and saucy between the sheets. Viscosity. Thickeners. Starch. And why French mother sauces “roux” the world. Continue reading… Facebook Twitter Google+ LinkedIn