Splashed from my head to-ma-toes! Convection. Viscosity. Bubbles. And how to prevent splattering when cooking thick sauces. Continue reading… Facebook Twitter Google+ LinkedIn
How to be a crack at roasting coffee. Steam. Pressure. Sound. And how to go from cool beans to hot stuff when roasting coffee. Continue reading… Facebook Twitter Google+ LinkedIn
Oh, Paris pastries, you have that je ne sais crois-sant. Lamination. Melting point. Emulsion. And why European butter is fat and proud of it. Continue reading… Facebook Twitter Google+ LinkedIn
The scoop on deep fried ice cream. Evaporation. Conduction. Browning. And the science of deep frying. Continue reading… Facebook Twitter Google+ LinkedIn
Popcorn-fession: We are actually acrobats. Thickness. Starch. Mechanics. And why popcorn kernels pop and hop when heated. Continue reading… Facebook Twitter Google+ LinkedIn
The temperature rices. Thermostats. Latent heat. Culture. And how science gets steamy with culture in rice cookers. Continue reading… Facebook Twitter Google+ LinkedIn
Absolutely broth-taking. Evaporation. Molecules. Humidity. And how to cool soup fast. Continue reading… Facebook Twitter Google+ LinkedIn
Waddle you do to cook crispy Peking duck? Evolution. Fats. Melting. And why Peking duck has crispy skin. Continue reading… Facebook Twitter Google+ LinkedIn