Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes.
Absorption. Evaporation. Latent heat. And why the rice cooker has a lid.
Thickness. Starch. Mechanics. And why popcorn kernels pop and hop when heated.
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
Viscosity. Thickeners. Starch. And why French mother sauces “roux” the world.
Short grain. Medium grain. Long grain. And what rice grains are used in different foods.
Bonds. Water. Starch. And the science of sushi’s sticky rice.
Enzymes. Fermentation. Carbon dioxide. 5 ways yeast can make donuts fluffier. Continue reading…
Crystals. Absorption. Freezing. And how to keep bread fresh.