Oxidation. Free radicals. Antioxidants. And the practical science tips that potato chips packaging design offers.
Tag: heat
“He’s hot and sweet, but a little dense.”
Density. Solubility. Temperature. And how being sweeter also means being more dense.
What a marble-ous conductor!
Dough. Heat conductor. Pastry. And why baking often calls for a marble or stainless steel countertop.
Blowing up the bags of potato chips was no oxidant.
Nitrogen. Oils and fats. Oxidation. And why the bags are designed to be so puffy with inert gas.
Love your curves! Have we met before?
Buildings. Pans. Woks. And what no one tells you about the link between cooking and architecture.
Tongue (pro)teases.
Proteases. Heat. Stomach acids. And why pineapples burn our tongues (and when they don’t).
Burn (sugar) baby burn.
Sugars. Heat. Pyrolysis. And what chefs and scientists know and don’t know about caramelization.
See stars and the Sun in your kitchen.
Cooking temperature. Wavelengths. Electromagnetic spectrum. And what the colors of space tell us.
Bean feeling bitter? You can choose to feel butter!
Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee.
Release the cracking!
Exothermic. Endothermic. Cooling. And how energy is transferred when we roast coffee beans.
