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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: 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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The Science of Chilli Burn: Why We Love the Pain of Capsaicin
Ever wondered why eating chillies hurts so good? Discover the neuroscience behind capsaicin, the TRPV1 heat receptor, and why humans love spicy food. Continue reading
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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