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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
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Mastering the Science of Sugar: From Simple Syrups to Caramel
Learn the science of sugar in cooking. Discover how solubility, supersaturation, and crystallisation transform simple syrups into rich caramels and fudge. Continue reading
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Quick bite: The secret life of vegetables
As Harold McGee points out in his book, On Food and Cooking, plants are essentially chemical factories. Plants are famously stationary and lacking any motive power must interact with the external world, for the most part, through a dazzling array of chemicals that they synthesise from basic chemical elements. The same plant will simultaneously produce… Continue reading