Pour some sugar on me... later.
Sugars. Caramelization. Timing. And why sweet sauces are often added at the last moment to dishes like chai tow kway.
January 11, 2017
Tagged “sugars”
10 posts
Sucrose yet so far.
Hydrogen bonding. Polar molecules. Mutual attraction. And why so much sugar can dissolve in our drinks.
January 11, 2017
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
Hold me and give me a pectin on my lips, it won't feel mushy.
Cell walls. Pectin. Texture. And how not to be too mushy about vegetables.
October 12, 2015
How now, brown cow?
Amino acids. Sugars. Flavors. And the Maillard reaction, explained simply.
August 14, 2015
Not to toot their horn, but beans really are ‘musical fruit’.
Sugars. Bacteria. Large intestine. And why beans cause flatulence (and how to stop it).
August 11, 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
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