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The Science of the Perfect French Fry
Discover the science of crispiness! Learn how potato starch, gelatinisation, and pectin methylesterase (PME) create the ultimate homemade french fries. Continue reading
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The Science of Frying an Egg
Some call it breakfast, others call it a practical application of protein chemistry and controlled heat transfer. Can science help you better fry an egg? Find out below. Quick Summary There’s a lot going on when you fry an egg. In this post I’ll break down exactly whats happening in the pan: Got a question… Continue reading