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Trophic Shadows: How the Energy Pyramid Controls Our Food Systems
Discover how the laws of physics and the energy pyramid dictate our food systems, why we farm herbivores, and what modern supermarkets hide from us. 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
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Why Every Cook Should Understand Food Science
I’m a chemist and an enthusiastic amateur home cook. You tend to find a lot of us, scientists who enjoy cooking, and for me, and I suspect other scientists, this is because cooking uses the same skills I learned working in the laboratory. In both cooking and chemistry the careful application of heat and time… Continue reading