Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes.
February 2, 2016
Tagged “starch”
9 posts
Steamy cover up.
Absorption. Evaporation. Latent heat. And why the rice cooker has a lid.
October 12, 2015
"Are you straight?"
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
October 1, 2015
Popcorn-fession: We are actually acrobats.
Thickness. Starch. Mechanics. And why popcorn kernels pop and hop when heated.
October 1, 2015
Thick and saucy between the sheets.
Viscosity. Thickeners. Starch. And why French mother sauces "roux" the world.
October 1, 2015
Be rice to me!
Short grain. Medium grain. Long grain. And what rice grains are used in different foods.
September 19, 2015
Su-shi told us we should stick together.
Bonds. Water. Starch. And the science of sushi's sticky rice.
September 5, 2015
You're pretty, but can you be fluffy? Yeast we can!
Enzymes. Fermentation. Carbon dioxide. 5 ways yeast can make donuts fluffier.
June 4, 2015
Being cold and a-loaf was getting stale very fast.
Crystals. Absorption. Freezing. And how to keep bread fresh.
May 11, 2015