Tagged “Hollandaise sauce”

3 posts

Seeing them together, I got all emulsion-al and I screamed.

Emulsions. Fats. Ice crystals. And ice cream holds its ingredients together

January 11, 2017

Thick and saucy between the sheets.

Viscosity. Thickeners. Starch. And why French mother sauces "roux" the world.

October 1, 2015

Cooking gold.

Kitchen. Laboratory. Alchemy. And how the path to delicious Eggs Benedict (and more) was paved with gold.

September 12, 2015

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