As-salting the greens.
Chlorophyll. Organic acids. Atom and ions. And one very simple trick to keep greens green.
January 11, 2017
Tagged “denature”
14 posts
Frankly, my dear, I don't give a jam.
Custard. Denaturation. Flan. And why the Southeast Asian coconut egg jam is not really a jam.
January 11, 2017
"Wherever you go, go with all your egg tart."
Custard. Temperature. Creativity. And what no one tells you about the link between dim sum and crème brûlée.
January 11, 2017
Are we stew talking about science?
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
January 10, 2017
Eggs-tra white.
Light scattering. Molecular size. Wavelengths. And how physics and chemistry turn transparent egg white to opaque white.
January 19, 2016
Fear and loving in Las Egg-as.
Molecular structure. Hydrophilic. Hydrophobic. And the science of protein denaturation, simply explained.
January 19, 2016
Pass the salt!
Denaturation. Proteins and cells. Osmosis and diffusion. And what salt and water do to meat at the cell level.
January 18, 2016
Why it is not easy staying green.
Heat. Acids. Denaturation. And what happens to chlorophyll during cooking.
October 12, 2015
Power of braise.
Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat.
October 12, 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
It's not in de-nature to be juicy!
Proteins. pH. Electrical charges. And when acids make marinated meat leathery.
September 5, 2015
Rare, medium, or well done?
Myoglobin. Denaturation. Meat. And the science behind how you want your steak done.
August 29, 2015
Whichever way you slice it, its tan just didn’t look good.
Enzymes. Oxidation. Browning. And how to keep cut apples from turning brown.
August 11, 2015
Oxygen, you turn me(at) red.
Protein. Oxygen. Colors. And why raw and cooked meats have different colors.
July 31, 2015