All set for a jelly good time!
Gelatin. Cross-links. Supermolecules. And the science secrets of the wiggle jiggle.
January 11, 2017
Tagged “cross-links”
8 posts
Getting fat? No wonder you are not as strong.
Cross-links. Protein. Butter. And how to make fluffier omelettes.
February 2, 2016
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
"Are you straight?"
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
October 1, 2015
The dough kneaded to work hard to be a true breadwinner.
Kneading. Elasticity. Tenderness. And how gluten is the glue that holds bread together.
March 1, 2015
Stretching the brittle truth about spaghetti.
Hooke’s Law. Proteins. Chemical Bonds. And what no one tells you about spaghetti.
February 18, 2015
Pulling noodles is pure torturellini.
Hooke’s Law. Proteins. Chemical Bonds. And how to pull noodles like a master chef.
February 7, 2015
Pulling a fast one on mee.
Hooke’s Law. Proteins. Chemical Bonds. And why hand-pulled noodles taste better.
October 24, 2014