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The Science of Food

January 16, 2025

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

emulsions, enthalpy, entropy, Food, Gibbs free energy, hollandaise, mayonnaise, oil, thermodynamics, Uncategorized, vinaigrette

biology, chemistry, cooking, emulsions, enthalpy, entropy, free energy, hollandaise, mayonnaise, oil, physics, Science, vinaigrette, water

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About Me

I’m a scientist with over twenty years of experience as a medical researcher. I’m also an amateur cook. Tired of bumbling around the kitchen and being misled by weird internet recipes I decided to see if science could help me be a better cook. This blog is the result.

You can read more about me here, if you are interested.

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