"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
Tagged “Maillard reactions”
11 posts
Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes.
February 2, 2016
Surely, caramelization can't be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits.
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
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
How to be a crack at roasting coffee.
Steam. Pressure. Sound. And how to go from cool beans to hot stuff when roasting coffee.
October 29, 2015
Fish goes batter with beer.
Evaporation. Solubility. Insulation. And why beer-battered fish and chips are yummier.
October 5, 2015
The scoop on deep fried ice cream.
Evaporation. Conduction. Browning. And the science of deep frying.
October 5, 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
The world according to donuts.
Science. History. Culture. 5 lessons donuts teach us about the world.
June 5, 2015
Do-nut know much about donuts? Now you do.
Frying. Heat transfer. Maillard reactions. 5 things we do know about donuts.
June 1, 2015