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Why is Kobe Beef So Good?
I’ve been to a lot of places and I’ve eaten a lot of things. I thought that there was nothing left that could give me a culinary jolt. I was wrong. I’m in Osaka, Japan. I’m travelling with my family and another from our home town of Brisbane. We had landed at Narita Airport two… 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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Egg whites: The art and science of edible foams
When considering the great florescence of thought and ideas that was the Enlightenment we tend to focus on the big ideas, the big innovations and the big thinkers like Voltaire, Locke and Adam Smith. But, as in any other time of great intellectual or technological change, there are other, smaller, ideas that fly under the… Continue reading
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Saffron: The duplicitous golden spice
Humans have always displayed enormous ingenuity when it comes to short-changing their fellow man. Modern tech companies, with their opaque terms of service and relentless data farming, are a great recent example of this but to capture the eternal nature of man’s duplicity we need look no further than our daily repast. Since antiquity we… Continue reading
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Starch and Gelatinisation in Everyday Cooking: The Science of Thickening
Learn how starch gelatinisation and retrogradation work in cooking. Discover how amylose and amylopectin ratios affect sauce thickening, roux browning, and leftover texture. Continue reading
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The Science of Beer Fermentation: Biochemistry, Malting & Brewing Chemistry
Discover the science of beer fermentation. Learn how yeast converts sugar into ethanol, the biochemistry of ATP and malting, and how brewing turns starch into beer. 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 -
Mastering the Science of Sugar: From Simple Syrups to Caramel
Learn the science of sugar in cooking. Discover how solubility, supersaturation, and crystallisation transform simple syrups into rich caramels and fudge. Continue reading
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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