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 “proteins”
19 posts
It's i(r)onic that NaCl makes meat juicier.
NaCl (salt). Ionic bonds. Proteins. And why a brine makes meat juicier.
January 11, 2017
Are we stew talking about science?
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
January 10, 2017
Getting fat? No wonder you are not as strong.
Cross-links. Protein. Butter. And how to make fluffier omelettes.
February 2, 2016
Love meat tender, love meat sweet.
Collagen. Enzymes. Proteins. And how the bromelain in pineapples tenderizes meat.
February 2, 2016
Making a strong caseins for milk.
Calcium and protein. Digestive enzymes. Stomach absorption. And why milk is great for babies and bodybuilders alike.
February 2, 2016
Tongue (pro)teases.
Proteases. Heat. Stomach acids. And why pineapples burn our tongues (and when they don’t).
February 2, 2016
Fear and loving in Las Egg-as.
Molecular structure. Hydrophilic. Hydrophobic. And the science of protein denaturation, simply explained.
January 19, 2016
Pass the salt!
Denaturation. Proteins and cells. Osmosis and diffusion. And what salt and water do to meat at the cell level.
January 18, 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 a bubbly beer-sonality is foamed.
Carbon dioxide. Proteins. Beer foam. And more science about how beer makes yummy crusts.
October 12, 2015
Oh say can jui-cy, how much I've aged for you?
Enzymes. Temperature. Aging. And how to roast juicy and tender beef at home.
October 5, 2015
It's not in de-nature to be juicy!
Proteins. pH. Electrical charges. And when acids make marinated meat leathery.
September 5, 2015
Oxygen, you turn me(at) red.
Protein. Oxygen. Colors. And why raw and cooked meats have different colors.
July 31, 2015
Waddle you do to cook crispy Peking duck?
Evolution. Fats. Melting. And why Peking duck has crispy skin.
April 26, 2015
The dough kneaded to work hard to be a true breadwinner.
Kneading. Elasticity. Tenderness. And how gluten is the glue that holds bread together.
March 1, 2015
Stretching the brittle truth about spaghetti.
Hooke’s Law. Proteins. Chemical Bonds. And what no one tells you about spaghetti.
February 18, 2015
Pulling noodles is pure torturellini.
Hooke’s Law. Proteins. Chemical Bonds. And how to pull noodles like a master chef.
February 7, 2015
Pulling a fast one on mee.
Hooke’s Law. Proteins. Chemical Bonds. And why hand-pulled noodles taste better.
October 24, 2014