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Acids, Cooking and Inconvenient Corpses.
I’ve written more than a few posts on food science now and it is something of a scandal how I haven’t yet talked about acids in cooking. Acid ranks right up there with salt when it comes to seasoning our food and yet I’ve skirted the issue, mentioned it here and there, but haven’t really Continue reading
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Coffee I: The science behind the buzz
If you’ve ever been in a coffee shop in the 21st century you’re familiar with the scene; people on laptops, headphones on interacting online while sipping their latte, cappuccino or piccolo. I’m certainly not condemning this behaviour, and have done the same many times, but what strikes me is a weird sense of continuity, a Continue reading
The Science of Food 