Seeing them together, I got all emulsion-al and I screamed. Emulsions. Fats. Ice crystals. And ice cream holds its ingredients together Continue reading… Facebook Twitter/X LinkedIn
Thick and saucy between the sheets. Viscosity. Thickeners. Starch. And why French mother sauces “roux” the world. Continue reading… Facebook Twitter/X LinkedIn
Cooking gold. Kitchen. Laboratory. Alchemy. And how the path to delicious Eggs Benedict (and more) was paved with gold. Continue reading… Facebook Twitter/X LinkedIn