OH! Acid what you did there.
Water. Citric acid. Polar molecules. And why adding citrus fruits give water such a zing.
January 11, 2017
Tagged “water”
32 posts
"He's hot and sweet, but a little dense."
Density. Solubility. Temperature. And how being sweeter also means being more dense.
January 11, 2017
"Ice can heat up your home!"
Phase change. Latent heat. Energy efficiency. And how ice can be used to heat up our homes.
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
All set for a jelly good time!
Gelatin. Cross-links. Supermolecules. And the science secrets of the wiggle jiggle.
January 11, 2017
So sweet it kills.
Sugar. Water. Micro-organisms. And why sweetened condensed milk does not spoil easily.
January 11, 2017
Soap opera.
Ionic and covalent. Polar and nonpolar. Bonds. And how soap is a great two-timer of water and oil.
January 11, 2017
Sucrose yet so far.
Hydrogen bonding. Polar molecules. Mutual attraction. And why so much sugar can dissolve in our drinks.
January 11, 2017
The whole tooth and nothing but the tooth about fluorine.
Fluoride. Ions. Electronic configuration. And how water and toothpaste can protect our teeth from decay.
January 11, 2017
Are we stew talking about science?
Hygroscopic substance. Capillary action. Amorphous state. And how gelatin makes meat juicy and tender.
January 10, 2017
“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
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
Water you mean I’m fat too?
Ethanol. Fat and water molecules. Solubility. And why meat cooked in alcohol tastes and smells better.
December 4, 2015
Water you mean I smell?
Water and ethanol. Atomic weights and density. Solubility and volatility. And why cooking with alcohol smells better.
December 4, 2015
Want to feel better? Try a lithium bit of this.
Electrons. Energy levels. Brain neurons. And how a little lithium helps to make moods better.
November 18, 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
Saving the earth one cup at a time.
Boiling water. Induction cooking. Product design. And how one company hopes to help us waste less energy.
October 29, 2015
Steamy cover up.
Absorption. Evaporation. Latent heat. And why the rice cooker has a lid.
October 12, 2015
The wizard of osmosis (and diffusion).
Osmosis. Diffusion. Concentration. And how salt makes roast chicken succulent and crispy.
October 12, 2015
Don't get worked up! It's batter to control your tempura!
Gluten. Solubility. Alcohol. And how to get fluffy tempura (and chicken wings).
October 11, 2015
Water you cooking?
Molecular weight. Conduction. Evaporation. And how water is so important to cooking.
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
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
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
The temperature rices.
Thermostats. Latent heat. Culture. And how science gets steamy with culture in rice cookers.
May 31, 2015
You crack meat up.
Cells. Crystals. Freezing. And why fresh meat trumps frozen.
May 23, 2015
Get fresh.
Crystals. Pores. Density. And how to pick up the right egg with one simple trick.
April 30, 2015
Feeling negative? Mayo control your emulsions.
Shearing. Suspension. Stability. And how to make water and oil get along.
April 16, 2015
The dough kneaded to work hard to be a true breadwinner.
Kneading. Elasticity. Tenderness. And how gluten is the glue that holds bread together.
March 1, 2015
Stretching the brittle truth about spaghetti.
Hooke’s Law. Proteins. Chemical Bonds. And what no one tells you about spaghetti.
February 18, 2015