Gelatin. Cross-links. Supermolecules. And the science secrets of the wiggle jiggle.
Tag: cross-links
Getting fat? No wonder you are not as strong.
Don’t get worked up! It’s batter to control your tempura!
“Are you straight?”
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
The dough kneaded to work hard to be a true breadwinner.
Kneading. Elasticity. Tenderness. And how gluten is the glue that holds bread together.
Stretching the brittle truth about spaghetti.
Pulling noodles is pure torturellini.
Hooke’s Law. Proteins. Chemical Bonds. And how to pull noodles like a master chef.
