Blowing up the bags of potato chips was no oxidant.
Nitrogen. Oils and fats. Oxidation. And why the bags are designed to be so puffy with inert gas.
January 11, 2017
Tagged “temperature”
44 posts
Freeze!
Freezing. Crystals. Nitrogen. And why liquid nitrogen frozen ice cream are the smoothest.
January 11, 2017
"Wherever you go, go with all your egg tart."
Custard. Temperature. Creativity. And what no one tells you about the link between dim sum and crème brûlée.
January 11, 2017
"He's hot and sweet, but a little dense."
Density. Solubility. Temperature. And how being sweeter also means being more dense.
January 11, 2017
I'll huff and I'll puff, and I'll blow up your bags of potato chips with science!
Oxidation. Free radicals. Antioxidants. And the practical science tips that potato chips packaging design offers.
January 11, 2017
Soup-erb!
Gelatin. Melting. Diplomacy. And how the xiao long bao has them all.
January 11, 2017
Get in the zone at wok.
Shape. Cooking zones. Stir frying. And why the chef and food can withstand the wok's high heat.
February 2, 2016
“And I can't wait to see, what my buddies all think of me. Just imagine how much cooler I'll be in simmer!”
Temperature. Conduction. Convection. And why we might want to simmer our chicken and vegetables.
February 2, 2016
It's my pressure to keep you cold.
Pressure. Temperature. Boiling points. And how the refrigerator goes full throttle.
February 2, 2016
Think the chocolate won't lose its temper? Fat chance!
Temperature. Crystals. Structure. And why good chocolate is well-tempered.
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
See stars and the Sun in your kitchen.
Cooking temperature. Wavelengths. Electromagnetic spectrum. And what the colors of space tell us.
December 3, 2015
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 to be a crack at roasting coffee.
Steam. Pressure. Sound. And how to go from cool beans to hot stuff when roasting coffee.
October 29, 2015
Power of braise.
Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat.
October 12, 2015
Steamy cover up.
Absorption. Evaporation. Latent heat. And why the rice cooker has a lid.
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
The scoop on deep fried ice cream.
Evaporation. Conduction. Browning. And the science of deep frying.
October 5, 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
Hard-pressed to give more.
Pressure. Temperature. Micro-organisms. And why cold pressed juices are cold pressed.
September 25, 2015
Water you mean you like me a blot?
Latent heat. Evaporation. Maillard reaction. And why we blot meats before we cook them.
September 25, 2015
Rare, medium, or well done?
Myoglobin. Denaturation. Meat. And the science behind how you want your steak done.
August 29, 2015
Knife me and you’ll sulfur the consequences.
Volatile compounds. Enzymes. Soil. And how to stop the tears when cutting onions.
August 23, 2015
Hot or not?
Temperature. Cooking methods. Conduction. And more about the Maillard reaction.
August 14, 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
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
“Double, double toil and trouble; fire burn, and cauldron bubble.”
Insulation. Heat capacity. Temperature. And why double-boiling is worth the toiling.
July 11, 2015
Stay cool with a cold brew coffee
Temperature. Solubility. Oxidation. 5 reasons why a cold brew coffee is sweet and smooth.
June 24, 2015
Wind beneath my wings.
Convection. Radiant heat. Grilling. And how to make our barbecue fire hot fast.
June 15, 2015
It became clear that the ice cube thought it was cool to let off some gas.
Boiling. Freezing. Gases. And how to get the perfect ice cube.
June 7, 2015
Do-nut know much about donuts? Now you do.
Frying. Heat transfer. Maillard reactions. 5 things we do know about donuts.
June 1, 2015
The temperature rices.
Thermostats. Latent heat. Culture. And how science gets steamy with culture in rice cookers.
May 31, 2015
It's International Burger Day! Yums :D~~~~~
The 1-minute secrets to grilling the perfect burger. Yums! Yums! Yums!
May 28, 2015
You crack meat up.
Cells. Crystals. Freezing. And why fresh meat trumps frozen.
May 23, 2015
Being cold and a-loaf was getting stale very fast.
Crystals. Absorption. Freezing. And how to keep bread fresh.
May 11, 2015
The microwave was guil-tea of not being hot enough.
Solubility. Convection. Boiling. And why the kettle is the perfect hot-tea.
May 7, 2015
Giving fish some lemon aid.
Acids. Bacteria. TMAO. And why Chinese restaurants have tanks of swimming fish.
May 2, 2015
Absolutely broth-taking.
Evaporation. Molecules. Humidity. And how to cool soup fast.
April 28, 2015
Half-baked, but still lava-able.
Diffusion. Phases. Temperature. And the perfect molten chocolate cake.
April 18, 2015
Why sodalicious?
Pressure. Solubility. Temperature. And why soft drinks make you tingly.
April 17, 2015
Hei, wok's up?
Metals. Materials. Polymers. And where wok hei comes from.
March 21, 2015
Chicks love air supply.
Temperature. Respiration. Crystals. And how unhatched chicks stay alive in their eggs.
February 22, 2015
Eggs-tra ap-peeling.
Membranes. Temperature. Contraction. And how to peel an egg perfectly.
February 21, 2015