What a marble-ous conductor!
Dough. Heat conductor. Pastry. And why baking often calls for a marble or stainless steel countertop.
January 11, 2017
Tagged “fat”
5 posts
If I micelle so, you are looking fat and white.
Light scattering. Fats. Micelles. And why whole milk is whiter than fat-free milk (and sweetened condensed milk is yellow).
January 11, 2017
Think the chocolate won't lose its temper? Fat chance!
Temperature. Crystals. Structure. And why good chocolate is well-tempered.
February 2, 2016
Water you mean I’m fat too?
Ethanol. Fat and water molecules. Solubility. And why meat cooked in alcohol tastes and smells better.
December 4, 2015
Oh, Paris pastries, you have that je ne sais crois-sant.
Lamination. Melting point. Emulsion. And why European butter is fat and proud of it.
October 16, 2015