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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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Understanding Emulsions II: Mayonnaise and The Science of Emulsification
Discover the food science behind mayonnaise emulsions. Learn how egg yolk LDLs act as emulsifiers, the role of oil-in-water ratios, and immersion blender tips. 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 -
The Science of Chilli Burn: Why We Love the Pain of Capsaicin
Ever wondered why eating chillies hurts so good? Discover the neuroscience behind capsaicin, the TRPV1 heat receptor, and why humans love spicy food. 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