"Are you straight?"
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
October 1, 2015
Tagged “amylose”
4 posts
Thick and saucy between the sheets.
Viscosity. Thickeners. Starch. And why French mother sauces "roux" the world.
October 1, 2015
Be rice to me!
Short grain. Medium grain. Long grain. And what rice grains are used in different foods.
September 19, 2015
Su-shi told us we should stick together.
Bonds. Water. Starch. And the science of sushi's sticky rice.
September 5, 2015