Are we stew talking about science?
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
January 10, 2017
Tagged “braise”
3 posts
3 posts
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
January 10, 2017
Molecular structure. Hydrophilic. Hydrophobic. And the science of protein denaturation, simply explained.
January 19, 2016
Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat.
October 12, 2015