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Food Science Book
It’s been a while since I’ve posted but I have an excuse. I’ve been working on a book which is now available on Amazon. The book is basically a selection of my blog posts with a lot more proof reading and a lot of edits to smooth out the rough edges that you might find Continue reading
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Quick Bite: You say tomato, I say potato
On the face of it a tomato and a potato are two very different things. One a fruit, soft and bursting with juice and flavour. The other a tuber that grows underground, hard but packed with starch ready to become a delicious source of nutrients after some judicious cooking. Despite this some new research shows Continue reading
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Starch and Gelatinisation in Everyday Cooking
I’m no historian but I think it would be fair to say that for most of history most humans relied primarily on starchy grains and vegetables to keep themselves and their families fed. Grasses like wheat, rice, oats and barley are easy to grow and the seeds, or grains, of these grasses are rich in Continue reading
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Hurts so good: The painful pleasure of chillies
When I was running a medical research laboratory I was part of long running research project in Issan province in the north-eastern part of Thailand. One of the perks of working on this project was frequent trips to Thailand to work with Thai and American colleagues. My first visits were close to twenty years ago Continue reading
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Understanding Emulsions I: The science behind your favourite sauces
Emulsions where would be without them? No mayonnaise, no custard, no hollandaise and no milk, butter or sausages. Not having thought too much about it before, I was surprised to find out just how many of my favourite foods are emulsions or how many are covered with emulsions when I eat them. It’s pretty clear Continue reading
The Science of Food 