"He's hot and sweet, but a little dense."
Density. Solubility. Temperature. And how being sweeter also means being more dense.
January 11, 2017
Tagged “molecular structure”
4 posts
Sucrose yet so far.
Hydrogen bonding. Polar molecules. Mutual attraction. And why so much sugar can dissolve in our drinks.
January 11, 2017
"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