NaCl (salt). Ionic bonds. Proteins. And why a brine makes meat juicier.
Tag Archives: proteins
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.
Through thick and thin.
Eggs. Starch. Gelatin. And how custards bring out the structural science in all of them.
Are we stew talking about science?
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
Making a strong caseins for milk.
Calcium and protein. Digestive enzymes. Stomach absorption. And why milk is great for babies and bodybuilders alike.
Getting fat? No wonder you are not as strong.
Tongue (pro)teases.
Proteases. Heat. Stomach acids. And why pineapples burn our tongues (and when they don’t).
Love meat tender, love meat sweet.
Fear and loving in Las Egg-as.
Molecular structure. Hydrophilic. Hydrophobic. And the science of protein denaturation, simply explained.
Pass the salt!
Denaturation. Proteins and cells. Osmosis and diffusion. And what salt and water do to meat at the cell level.
