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Custard: Where Eggs and Dairy Meet to Make Your Favourite Dessert
The world of sauces can be pretty intimidating. The French, in particular, have elevated sauce making to such an extraordinary extent that the whole idea of making a sauce can seem overwhelming. They have their mother sauces, their daughter sauces and a whole culinary tradition based specifically around sauces. To the French a good sauce Continue reading
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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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Pasteurisation, food safety and raw milk
I like milk but, lets face it, the rear end of a cow is a pretty grotty place. You’ve got the business end of the alimentary system, a tail swishing around spreading manure all round the place and the udder, the source of our milk, is right there in the middle. Cows aren’t great at Continue reading
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Milk: Nature’s Beverage and Its Curious Chemistry
I think humans have an interesting relationship with milk. Most of us start our food journey with human breast milk yet many, long after we’ve out grown any biological need for milk, chose to consume the milk and milk products of other species. To support this we have set up a $800 million dollar a Continue reading
The Science of Food 