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Ramen and Race Relations
Immigration in any society is a complex subject, and a controversial one. It’s something that is likely to get tempers flaring and people marching on the streets. As a cowardly food science blogger I don’t normally have much to say on the topic, it’s not something I feel particularly qualified to comment on and, like… Continue reading
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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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Anatomy, heat and the perfect steak
The post explores the challenges of cooking the perfect steak, emphasizing the importance of cut choice, understanding muscle anatomy, and the science behind heat and proteins. It discusses techniques like sous vide and two-zone grilling for achieving optimal tenderness and sear. Finally, it stresses the necessity of resting the steak before serving to retain juiciness. Continue reading