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
Tagged “gel”
6 posts
Getting fat? No wonder you are not as strong.
Cross-links. Protein. Butter. And how to make fluffier omelettes.
February 2, 2016
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
"Are you straight?"
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
October 1, 2015
Thick and saucy between the sheets.
Viscosity. Thickeners. Starch. And why French mother sauces "roux" the world.
October 1, 2015