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Everything you ever wanted to know about cream (the food not the band)
Today I want to get back to dairy. In particular I want to get back to milks sexy cousin: cream. Cream comes from milk and we already know that milk is an emulsion of fats dispersed in a watery continuous phase. We also know that the fats in milk are packaged into a globule called Continue reading
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Quick Bite: How salt enhances the flavour of our food
In my recent post on MSG and our taste perception I was going to include a bit about salt and how it works as a flavour enhancer but, as usual, I went on a bit so I couldn’t fit it in. So I wanted to do this short post while it was all fresh in Continue reading
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Understanding Emulsions II: Mayonnaise
In my mind mayonnaise has always been kind of a Jekyll and Hyde sauce. We all know what mayonnaise is and we all have a bottle of mayonnaise in the fridge. But we also have homemade mayonnaise, a sauce that can be richer tasting but which can also vary greatly depending on what oil and Continue reading
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The Science of Food 