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The Science of Food

January 11, 2025

The Science of the Perfect French Fry

Discover the science of crispiness! Learn how potato starch, gelatinisation, and pectin methylesterase (PME) create the ultimate homemade french fries. Continue reading

chips, french fries, frying, maillard, pectin, plants, potato, starch, vegetable

chips, cooking, Food, french fries, frying, pectin, potato, potatoes, recipe, recipes, Science, starch

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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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