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Why is Kobe Beef So Good?
I’ve been to a lot of places and I’ve eaten a lot of things. I thought that there was nothing left that could give me a culinary jolt. I was wrong. I’m in Osaka, Japan. I’m travelling with my family and another from our home town of Brisbane. We had landed at Narita Airport two… 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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The Science of Milk: Emulsions, Lactose, and Casein Chemistry
Discover the complex chemistry of milk—from fat globule emulsions and lactose intolerance to casein micelles and how dairy behaves in the kitchen. Continue reading
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Quick bite: A cooks tour of fats and oils, the good, the bad and the ugly
In my last post on emulsions I was a pretty loose with my terminology when referring to fats, oils, lipids, cholesterol etc. In this Quick Bite I just want to explain some of the terminology and start getting a bit more precise about what I mean when I say ‘fat’ (or an oil which is… Continue reading