Convection. Viscosity. Bubbles. And how to prevent splattering when cooking thick sauces.
Tag: viscosity
“Are you straight?”
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
Starters!
New here? Why not start here?
Specials: Spaghetti!
Specials: Surprise Me!
Guess how often we have hydrocarbons in our food?
