Blowing up the bags of potato chips was no oxidant.
Nitrogen. Oils and fats. Oxidation. And why the bags are designed to be so puffy with inert gas.
January 11, 2017
Tagged “heat”
23 posts
"He's hot and sweet, but a little dense."
Density. Solubility. Temperature. And how being sweeter also means being more dense.
January 11, 2017
Love your curves! Have we met before?
Buildings. Pans. Woks. And what no one tells you about the link between cooking and architecture.
January 11, 2017
What a marble-ous conductor!
Dough. Heat conductor. Pastry. And why baking often calls for a marble or stainless steel countertop.
January 11, 2017
I'll huff and I'll puff, and I'll blow up your bags of potato chips with science!
Oxidation. Free radicals. Antioxidants. And the practical science tips that potato chips packaging design offers.
January 11, 2017
Tongue (pro)teases.
Proteases. Heat. Stomach acids. And why pineapples burn our tongues (and when they don’t).
February 2, 2016
Burn (sugar) baby burn.
Sugars. Heat. Pyrolysis. And what chefs and scientists know and don't know about caramelization.
February 1, 2016
See stars and the Sun in your kitchen.
Cooking temperature. Wavelengths. Electromagnetic spectrum. And what the colors of space tell us.
December 3, 2015
Bean feeling bitter? You can choose to feel butter!
Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee.
November 29, 2015
Release the cracking!
Exothermic. Endothermic. Cooling. And how energy is transferred when we roast coffee beans.
November 18, 2015
Roller coaster cooking science (in-depth).
Eddy currents. Roller coasters. High-speed trains. And how laws give us a brake (and an induction stove).
October 29, 2015
You're so hot, I would heat to lose you.
Cooking. Energy. Efficiency. And why energy efficiency is the Fifth Fuel that saves the environment.
October 29, 2015
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
"Are you straight?"
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
October 1, 2015
Popcorn-fession: We are actually acrobats.
Thickness. Starch. Mechanics. And why popcorn kernels pop and hop when heated.
October 1, 2015
Science friction.
Knives. Kinetic energy. Heat. And the non-fiction tale of how blades can cook food. 1-Minute NomNom
October 1, 2015
Hard-pressed to give more.
Pressure. Temperature. Micro-organisms. And why cold pressed juices are cold pressed.
September 25, 2015
It's iron, man!
Ferromagnetism. Energy efficiency. Safety. And the science of induction stoves visualized.
September 18, 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
Butter me up baby, I'll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round).
August 4, 2015
Wind beneath my wings.
Convection. Radiant heat. Grilling. And how to make our barbecue fire hot fast.
June 15, 2015
"Don't underestimate the power of the Dark Side."
Radiation. Absorption. Reflection. And getting the perfect toast.
October 5, 2014