It’s i(r)onic that NaCl makes meat juicier. NaCl (salt). Ionic bonds. Proteins. And why a brine makes meat juicier. Continue reading… Facebook Twitter Google+ LinkedIn
Frankly, my dear, I don’t give a jam. Custard. Denaturation. Flan. And why the Southeast Asian coconut egg jam is not really a jam. Continue reading… Facebook Twitter Google+ LinkedIn
Through thick and thin. Eggs. Starch. Gelatin. And how custards bring out the structural science in all of them. 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
Making a strong caseins for milk. Calcium and protein. Digestive enzymes. Stomach absorption. And why milk is great for babies and bodybuilders alike. Continue reading… Facebook Twitter Google+ LinkedIn
Getting fat? No wonder you are not as strong. Cross-links. Protein. Butter. And how to make fluffier omelettes. Continue reading… Facebook Twitter Google+ LinkedIn
Tongue (pro)teases. Proteases. Heat. Stomach acids. And why pineapples burn our tongues (and when they don’t). 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
Fear and loving in Las Egg-as. Molecular structure. Hydrophilic. Hydrophobic. And the science of protein denaturation, simply explained. Continue reading… Facebook Twitter Google+ LinkedIn
Pass the salt! Denaturation. Proteins and cells. Osmosis and diffusion. And what salt and water do to meat at the cell level. Continue reading… Facebook Twitter Google+ LinkedIn