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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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Everything you ever wanted to know about cream (the food not the band)
Discover the food science of cream! Learn how milk fat globules create whipped cream, clotted cream, and sour cream, plus how to fix curdled sauces. Continue reading
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Understanding Emulsions II: Mayonnaise and The Science of Emulsification
Discover the food science behind mayonnaise emulsions. Learn how egg yolk LDLs act as emulsifiers, the role of oil-in-water ratios, and immersion blender tips. Continue reading
chemistry, cholesterol, eggs, emulsifier, emulsions, Food, lipid, mayonnaise, micelle, oil, proteins, Science, vinaigrette#cooking, cholesterol, eggs, emulsifier, emulsion, Food, food science, HDL, LDL, lipid, mayonnaise, micelle, recipe, recipes, salads, Science -
Understanding Emulsions I: The Science Behind Your Favourite Sauces
Learn the science of food emulsions! Discover how oil and water mix, why vinaigrettes split, and the physics behind stable kitchen sauces. Continue reading