As-salting the greens.
Chlorophyll. Organic acids. Atom and ions. And one very simple trick to keep greens green.
January 11, 2017
Tagged “salt”
9 posts
As-salt on sweet pineapples.
Taste. Brain signals. Ions and acids. And why pineapples taste sweeter with salt.
January 11, 2017
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
"Once you meat me, you will be soy turned on."
Umami. Glutamates and nucleotides. DNA and RNA. And why meat and soy sauce go so well together.
January 11, 2017
Have salt will travel.
Sausage. Salsa. Salami. And how salt, food, history and language travelled around the world.
January 11, 2017
Sugar and ice, and everything nice.
Phase change. Solutes and solvents. Sugar and salt. And why freezing point depression is key to making smooth ice cream.
January 11, 2017
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
The wizard of osmosis (and diffusion).
Osmosis. Diffusion. Concentration. And how salt makes roast chicken succulent and crispy.
October 12, 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