Burn (sugar) baby burn. Sugars. Heat. Pyrolysis. And what chefs and scientists know and don’t know about caramelization. Continue reading… Facebook Twitter Google+ LinkedIn
See stars and the Sun in your kitchen. Cooking temperature. Wavelengths. Electromagnetic spectrum. And what the colors of space tell us. Continue reading… Facebook Twitter Google+ LinkedIn
Bean feeling bitter? You can choose to feel butter! Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee. 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
Power of braise. Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat. Continue reading… Facebook Twitter Google+ LinkedIn
Steamy cover up. Absorption. Evaporation. Latent heat. And why the rice cooker has a lid. 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
Oh say can jui-cy, how much I’ve aged for you? Enzymes. Temperature. Aging. And how to roast juicy and tender beef at home. 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
“Are you straight?” Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot. Continue reading… Facebook Twitter Google+ LinkedIn