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Home Posts tagged "starch"

Tag: starch

Burnt bottoms.

Culture. Crunchy. Caramelization.  And why sometimes burnt rice makes the best rice dishes.

 

burnt rice claypot rice bo zai fan

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Steamy cover up.

Absorption. Evaporation. Latent heat. And why the rice cooker has a lid.


rice cooker lid

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Popcorn-fession: We are actually acrobats.

Thickness. Starch. Mechanics. And why popcorn kernels pop and hop when heated.

popcorn - why they pop and hop

 

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“Are you straight?”

Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.

 

straight chained amylose in Bechamel sauce used to make croquettes Continue reading…

Thick and saucy between the sheets.

Viscosity. Thickeners. Starch. And why French mother sauces “roux” the world.

 

lasagna stuffed with ricotta and spinach and mozzarella with bechamel sauce (with thickeners) Continue reading…

Be rice to me!

Short grain. Medium grain. Long grain. And what rice grains are used in different foods.

 

medium rice grains - paella

 

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Su-shi told us we should stick together.

Bonds. Water. Starch. And the science of sushi’s sticky rice.

 

science of sticky rice in sushi

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You’re pretty, but can you be fluffy? Yeast we can!

Enzymes. Fermentation. Carbon dioxide. 5 ways yeast can make donuts fluffier.5 ways yeast can make donuts fluffier. Continue reading…

Being cold and a-loaf was getting stale very fast.

Crystals. Absorption. Freezing. And how to keep bread fresh.

 

Loafs of bread

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  • Starters!

    Multi-generation family having a delicious dinner with starters and courses - aerial shot

    New here? Why not start here?

  • Specials: Spaghetti!

    Brittle Spaghetti Becomes Ductile as it Boils in Water The truth about spaghetti, noodles and what some call mee!!  
  • Specials: Surprise Me!

    Bananas Ripened by Giving Off Ethylene GasGuess how often we have hydrocarbons in our food?  
  • Explore by Searching!

  • Explore by Posts!

    • 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.
  • 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
  • Explore by Posts!

    • 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.
    • How the West came from behind to ketchup with the East.
  • 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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