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Home Posts tagged "oxygen"

Tag: oxygen

I’ll huff and I’ll puff, and I’ll blow up your bags of potato chips with science!

Oxidation. Free radicals. Antioxidants. And the practical science tips that potato chips packaging design offers.

 

Keeping potato chips fresh through an understanding of the science of oxidation and design Continue reading…

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.

 

The bags of potato chips are designed to slow down oxidation and to keep the chips fresh Continue reading…

The spatula flipped when it was told it had a big head.

Size. Materials. Thickness.  And why the design of the spatula flips food so well.

 

spatula - Homemade roasted chicken drumsticks with fried potatoes and vegetables on pan, isolated on white Continue reading…

How now, brown cow?

Amino acids. Sugars. Flavors. And the Maillard reaction, explained simply.

Steak - Maillard reaction

Continue reading…

Whichever way you slice it, its tan just didn’t look good.

Enzymes. Oxidation. Browning. And how to keep cut apples from turning brown.

enzymatic browning in one half of apple Continue reading…

Oxygen, you turn me(at) red.

Protein. Oxygen. Colors. And why raw and cooked meats have different colors.

raw meat and myoglobin

Continue reading…

Wind beneath my wings.

Convection. Radiant heat. Grilling. And how to make our barbecue fire hot fast.

Grilling chicken wings - close-up shot

Continue reading…

Want to par-tea?

Oxidation. Infusions. Enzymes. 5 things no cafe tells you about drinking tea.5 things no cafe tells you about drinking tea Continue reading…

Chicks love air supply.

Temperature. Respiration. Crystals. And how unhatched chicks stay alive in their eggs.

 

Chicks Get Air in the Egg Because the Shell is Porous

Continue reading…

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  • Specials: Spaghetti!

    Brittle Spaghetti Becomes Ductile as it Boils in Water The truth about spaghetti, noodles and what some call mee!!  
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    Bananas Ripened by Giving Off Ethylene GasGuess how often we have hydrocarbons in our food?  
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    • When You Can’t Sleep And Just Eat Instead…
    • Owl’s the sound from the satellite?
    • The art of plating: a point-by-point color guide.
    • Go plated.
    • There and back again – a saucy tale.
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    alcohol amino acids bacteria boiling caramelization carbon dioxide chemical bonds collagen colors conduction convection cross-links crystals culture denature design dough eggs energy enzymes evaporation evolution fats force gas geography heat heat transfer levers light Maillard reactions meat melting oxygen pressure proteins radiation rice salt solubility starch steam sugars temperature water
  • Explore by Posts!

    • When You Can’t Sleep And Just Eat Instead…
    • Owl’s the sound from the satellite?
    • The art of plating: a point-by-point color guide.
    • Go plated.
    • There and back again – a saucy tale.
    • Have salt will travel.
    • Wanna gas which beers have balls?
    • The whole tooth and nothing but the tooth about fluorine.
    • If I micelle so, you are looking fat and white.
    • Take my breath away.
  • Explore by Concepts!

    alcohol amino acids bacteria boiling caramelization carbon dioxide chemical bonds collagen colors conduction convection cross-links crystals culture denature design dough eggs energy enzymes evaporation evolution fats force gas geography heat heat transfer levers light Maillard reactions meat melting oxygen pressure proteins radiation rice salt solubility starch steam sugars temperature water
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