Gelatin. Cross-links. Supermolecules. And the science secrets of the wiggle jiggle.
https://youtu.be/bco4xBelLWw?t=2m40s
Making the cut.
Collagen content. Gravity. Cuts of meat. And why exercise is good for cooking meats.
“Et tu, Brute force?” Scissors asked.
Force. Mechanical advantage. Friction. And how scissors cut through food as a lever.
“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.
Frankly, my dear, I don’t give a jam.
Custard. Denaturation. Flan. And why the Southeast Asian coconut egg jam is not really a jam.
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.
Gamma over (space edition).
Gamma radiation. Food and medical industry. Space science. And the many uses of gamma radiation.
Orange you glad you smell?
Smell and chemoreceptors. Stereoisomers and enantiomers. Noses and brains. And when life gives you lemons, make oranges!
Good gourd! You are really sweet!
Sugar alternatives. Monk fruit. Natural sweeteners. And where the monk in monk fruit came from.
Love your curves! Have we met before?
Buildings. Pans. Woks. And what no one tells you about the link between cooking and architecture.
