Saving the earth one cup at a time.
Boiling water. Induction cooking. Product design. And how one company hopes to help us waste less energy.
October 29, 2015
Brain Food
182 posts
You're so hot, I would heat to lose you.
Cooking. Energy. Efficiency. And why energy efficiency is the Fifth Fuel that saves the environment.
October 29, 2015
Oh, Paris pastries, you have that je ne sais crois-sant.
Lamination. Melting point. Emulsion. And why European butter is fat and proud of it.
October 16, 2015
How a bubbly beer-sonality is foamed.
Carbon dioxide. Proteins. Beer foam. And more science about how beer makes yummy crusts.
October 12, 2015
Why it is not easy staying green.
Heat. Acids. Denaturation. And what happens to chlorophyll during cooking.
October 12, 2015
It's not easy being green, unless you let go of some hot air.
Reflection. Air. Chlorophyll. And how water makes green vegetables look brighter.
October 12, 2015
Hold me and give me a pectin on my lips, it won't feel mushy.
Cell walls. Pectin. Texture. And how not to be too mushy about vegetables.
October 12, 2015
Power of braise.
Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat.
October 12, 2015
Steamy cover up.
Absorption. Evaporation. Latent heat. And why the rice cooker has a lid.
October 12, 2015
The wizard of osmosis (and diffusion).
Osmosis. Diffusion. Concentration. And how salt makes roast chicken succulent and crispy.
October 12, 2015
Don't get worked up! It's batter to control your tempura!
Gluten. Solubility. Alcohol. And how to get fluffy tempura (and chicken wings).
October 11, 2015
Oh say can jui-cy, how much I've aged for you?
Enzymes. Temperature. Aging. And how to roast juicy and tender beef at home.
October 5, 2015
Fish goes batter with beer.
Evaporation. Solubility. Insulation. And why beer-battered fish and chips are yummier.
October 5, 2015
The scoop on deep fried ice cream.
Evaporation. Conduction. Browning. And the science of deep frying.
October 5, 2015
Water you cooking?
Molecular weight. Conduction. Evaporation. And how water is so important to cooking.
October 5, 2015
"Are you straight?"
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
October 1, 2015
Popcorn-fession: We are actually acrobats.
Thickness. Starch. Mechanics. And why popcorn kernels pop and hop when heated.
October 1, 2015
Science friction.
Knives. Kinetic energy. Heat. And the non-fiction tale of how blades can cook food. 1-Minute NomNom
October 1, 2015
Thick and saucy between the sheets.
Viscosity. Thickeners. Starch. And why French mother sauces "roux" the world.
October 1, 2015
Gamma over.
Isotopes. Food irradiation. DNA. And why gamma rays mean it's game over for bacteria.
September 25, 2015
Hard-pressed to give more.
Pressure. Temperature. Micro-organisms. And why cold pressed juices are cold pressed.
September 25, 2015
Water you mean you like me a blot?
Latent heat. Evaporation. Maillard reaction. And why we blot meats before we cook them.
September 25, 2015
Saying goodbye to the old flame.
Alternating current. Electromagnetic induction. Resistance. And the science of induction cooking.
September 19, 2015
Be rice to me!
Short grain. Medium grain. Long grain. And what rice grains are used in different foods.
September 19, 2015