Light scattering. Fats. Micelles. And why whole milk is whiter than fat-free milk (and sweetened condensed milk is yellow).
Tag: fat
What a marble-ous conductor!
Dough. Heat conductor. Pastry. And why baking often calls for a marble or stainless steel countertop.
Think the chocolate won’t lose its temper? Fat chance!
Water you mean I’m fat too?
Ethanol. Fat and water molecules. Solubility. And why meat cooked in alcohol tastes and smells better.
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.
