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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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Understanding Emulsions II: Mayonnaise
In my mind mayonnaise has always been kind of a Jekyll and Hyde sauce. We all know what mayonnaise is and we all have a bottle of mayonnaise in the fridge. But we also have homemade mayonnaise, a sauce that can be richer tasting but which can also vary greatly depending on what oil and Continue reading
chemistry, cholesterol, eggs, emulsifier, emulsions, Food, lipid, mayonnaise, micelle, oil, proteins, Science, vinaigrette#cooking, cholesterol, eggs, emulsifier, emulsion, Food, food science, HDL, LDL, lipid, mayonnaise, micelle, recipe, recipes, salads, Science -
Hurts so good: The painful pleasure of chillies
When I was running a medical research laboratory I was part of long running research project in Issan province in the north-eastern part of Thailand. One of the perks of working on this project was frequent trips to Thailand to work with Thai and American colleagues. My first visits were close to twenty years ago Continue reading
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Why Every Cook Should Understand Food Science
I’m a chemist and an enthusiastic amateur home cook. You tend to find a lot of us, scientists who enjoy cooking, and for me, and I suspect other scientists, this is because cooking uses the same skills I learned working in the laboratory. In both cooking and chemistry the careful application of heat and time Continue reading
The Science of Food 