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Custard, Avgolemono and Carbonara: The Science of Using Eggs to Thicken Sauces
The world of sauces can be pretty intimidating. The French, in particular, have elevated the art of 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… Continue reading
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Everything you ever wanted to know about cream (the food not the band)
Discover the food science of cream! Learn how milk fat globules create whipped cream, clotted cream, and sour cream, plus how to fix curdled sauces. Continue reading
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The Science of Pasteurisation: Raw Milk Safety vs. Health Claims
Is raw milk safer or healthier than pasteurised milk? Explore the history of dairy hygiene, germ theory, and what the latest scientific studies actually say about raw milk risks vs. health claims. Continue reading
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The Science of Milk: Emulsions, Lactose, and Casein Chemistry
Discover the complex chemistry of milk—from fat globule emulsions and lactose intolerance to casein micelles and how dairy behaves in the kitchen. Continue reading