Carbon and fluorine. Polymers and PTFE. Chemical bonds and energy. And why non-stick pans work so well.
Tag: polymers
Pass the salt!
Denaturation. Proteins and cells. Osmosis and diffusion. And what salt and water do to meat at the cell level.
Bean feeling bitter? You can choose to feel butter!
Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee.
“Are you straight?”
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
