Making the cut.
Cell walls. Enzymes and amino acids. Knife skills. And how to cut our food to get the flavors just right.
January 10, 2017
Tagged “amino acids”
8 posts
Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes.
February 2, 2016
Surely, caramelization can't be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits.
February 2, 2016
Fear and loving in Las Egg-as.
Molecular structure. Hydrophilic. Hydrophobic. And the science of protein denaturation, simply explained.
January 19, 2016
Bean feeling bitter? You can choose to feel butter!
Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee.
November 29, 2015
Knife me and you’ll sulfur the consequences.
Volatile compounds. Enzymes. Soil. And how to stop the tears when cutting onions.
August 23, 2015
How now, brown cow?
Amino acids. Sugars. Flavors. And the Maillard reaction, explained simply.
August 14, 2015
Butter me up baby, I'll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round).
August 4, 2015