Splashed from my head to-ma-toes!
Convection. Viscosity. Bubbles. And how to prevent splattering when cooking thick sauces.
February 2, 2016
Tagged “viscosity”
3 posts
3 posts
Convection. Viscosity. Bubbles. And how to prevent splattering when cooking thick sauces.
February 2, 2016
Amylose. Molecular structure. Retrogradation. And why some foods with sauces are best served hot.
October 1, 2015
Viscosity. Thickeners. Starch. And why French mother sauces "roux" the world.
October 1, 2015