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Custard: Where Eggs and Dairy Meet to Make Your Favourite Dessert
The world of sauces can be pretty intimidating. The French, in particular, have elevated sauce making to such an extraordinary extent that the whole idea of making a sauce can seem overwhelming. They have their mother sauces, their daughter sauces and a whole culinary tradition based specifically around sauces. To the French a good sauce Continue reading
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Egg whites: The art and science of edible foams
When considering the great florescence of thought and ideas that was the Enlightenment we tend to focus on the big ideas, the big innovations and the big thinkers like Voltaire, Locke and Adam Smith. But, as in any other time of great intellectual or technological change, there are other, smaller, ideas that fly under the Continue reading
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Are eggs bad for science?
The primary aim of this blog is to become a better home cook by learning some of the science of cooking. But I do have a secondary aim and that is to occasionally talk about how science works in the context of food science. This week is the first week I’ve really focused on how Continue reading
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Understanding Emulsions II: Mayonnaise
In my mind mayonnaise has always been kind of a Jekyll and Hyde sauce. We all know what mayonnaise is and we all have a bottle of mayonnaise in the fridge. But we also have homemade mayonnaise, a sauce that can be richer tasting but which can also vary greatly depending on what oil and Continue reading
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The Science of Food 