Gelatin. Cross-links. Supermolecules. And the science secrets of the wiggle jiggle.
Tag: hygroscopic
Are we stew talking about science?
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
Starters!
New here? Why not start here?
Specials: Spaghetti!
Specials: Surprise Me!
Guess how often we have hydrocarbons in our food?
