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The Science of Food

March 21, 2025

Starch and Gelatinisation in Everyday Cooking: The Science of Thickening

Learn how starch gelatinisation and retrogradation work in cooking. Discover how amylose and amylopectin ratios affect sauce thickening, roux browning, and leftover texture. Continue reading

carbohydrates, chemistry, maillard, nutrition, potato, starch, Uncategorized, vegetable

amylopectin, amylose, carbohydrates, corn starch, diet, Food, food science, gel, gelatinisation, health, nutrition, potato, recipes, rice, rice starch, starch, thickening
January 11, 2025

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

chips, french fries, frying, maillard, pectin, plants, potato, starch, vegetable

chips, cooking, Food, french fries, frying, pectin, potato, potatoes, recipe, recipes, Science, starch
January 5, 2025

Quick bite: Osmosis and your next BBQ

Discover how osmosis affects steak moisture and searing. Learn the exact timing rules for salting your steak to achieve a golden, crusty Maillard reaction. Continue reading

maillard, osmosis, proteins, salt, steak

beef, cooking, dinner, Food, maillard, osmosis, recipes, salt, Science, steak

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

Bluesky
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Recent Posts

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