Category: Brain Food
How a bubbly beer-sonality is foamed.
Carbon dioxide. Proteins. Beer foam. And more science about how beer makes yummy crusts.
The wizard of osmosis (and diffusion).
Osmosis. Diffusion. Concentration. And how salt makes roast chicken succulent and crispy.
Why it is not easy staying green.
Hold me and give me a pectin on my lips, it won’t feel mushy.
It’s not easy being green, unless you let go of some hot air.
Don’t get worked up! It’s batter to control your tempura!
The scoop on deep fried ice cream.
Water you cooking?
Molecular weight. Conduction. Evaporation. And how water is so important to cooking.
