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Home Posts tagged "chemical bonds"

Tag: chemical bonds

Sucrose yet so far.

Hydrogen bonding. Polar molecules. Mutual attraction. And why so much sugar can dissolve in our drinks.

 

a lot of sucrose can dissolve in water in large part because of hydrogen bonding Continue reading…

Single but unavailable.

Carbon and fluorine. Polymers and PTFE. Chemical bonds and energy. And why non-stick pans work so well.

 

non-sticks pans work because the bonds in PTFE are single bonds and unavailable for bonding with food Continue reading…

“Yes it’s true, yes it’s true, I’m so happy to be stuck with you.”

Chemical bonds. Metals. Proteins. And how to keep meat from sticking to the pan.

 

chemical bonds are why food gets stuck to the frying pan Continue reading…

Power of braise.

Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat.

braise

Continue reading…

Feeling negative? 
Mayo control your emulsions.

Shearing. Suspension. Stability. And how to make water and oil get along.

Use Egg Yolks to Mix Water and Oil to Make Mayonnaise

Continue reading…

Stretching the brittle truth about spaghetti.

Hooke’s Law. Proteins. Chemical Bonds. And what no one tells you about spaghetti.

 

Brittle Spaghetti Becomes Ductile as it Boils in Water Continue reading…

Pulling noodles is pure torturellini.

Hooke’s Law. Proteins. Chemical Bonds. And how to pull noodles like a master chef.

 

Continue reading…

Pulling a fast one on mee.

Hooke’s Law. Proteins. Chemical Bonds. And why hand-pulled noodles taste better.

How Noodles are Made and Pulled Using the Cross-links Created by Proteins and According to Hooke's Law

Continue reading…

  • Starters!

    Multi-generation family having a delicious dinner with starters and courses - aerial shot

    New here? Why not start here?

  • Specials: Spaghetti!

    Brittle Spaghetti Becomes Ductile as it Boils in Water The truth about spaghetti, noodles and what some call mee!!  
  • Specials: Surprise Me!

    Bananas Ripened by Giving Off Ethylene GasGuess how often we have hydrocarbons in our food?  
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    • When You Can’t Sleep And Just Eat Instead…
    • Owl’s the sound from the satellite?
    • The art of plating: a point-by-point color guide.
    • Go plated.
    • There and back again – a saucy tale.
  • Explore by Concepts!

    alcohol amino acids bacteria boiling caramelization carbon dioxide chemical bonds collagen colors conduction convection cross-links crystals culture denature design dough eggs energy enzymes evaporation evolution fats force gas geography heat heat transfer levers light Maillard reactions meat melting oxygen pressure proteins radiation rice salt solubility starch steam sugars temperature water
  • Explore by Posts!

    • When You Can’t Sleep And Just Eat Instead…
    • Owl’s the sound from the satellite?
    • The art of plating: a point-by-point color guide.
    • Go plated.
    • There and back again – a saucy tale.
    • Have salt will travel.
    • Wanna gas which beers have balls?
    • The whole tooth and nothing but the tooth about fluorine.
    • If I micelle so, you are looking fat and white.
    • Take my breath away.
  • Explore by Concepts!

    alcohol amino acids bacteria boiling caramelization carbon dioxide chemical bonds collagen colors conduction convection cross-links crystals culture denature design dough eggs energy enzymes evaporation evolution fats force gas geography heat heat transfer levers light Maillard reactions meat melting oxygen pressure proteins radiation rice salt solubility starch steam sugars temperature water
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