Sucrose yet so far. Hydrogen bonding. Polar molecules. Mutual attraction. And why so much sugar can dissolve in our drinks. Continue reading… Facebook Twitter LinkedIn
Single but unavailable. Carbon and fluorine. Polymers and PTFE. Chemical bonds and energy. And why non-stick pans work so well. Continue reading… Facebook Twitter LinkedIn
“Yes it’s true, yes it’s true, I’m so happy to be stuck with you.” Chemical bonds. Metals. Proteins. And how to keep meat from sticking to the pan. Continue reading… Facebook Twitter LinkedIn
Power of braise. Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat. Continue reading… Facebook Twitter LinkedIn
Feeling negative? Mayo control your emulsions. Shearing. Suspension. Stability. And how to make water and oil get along. Continue reading… Facebook Twitter LinkedIn
Stretching the brittle truth about spaghetti. Hooke’s Law. Proteins. Chemical Bonds. And what no one tells you about spaghetti. Continue reading… Facebook Twitter LinkedIn
Pulling noodles is pure torturellini. Hooke’s Law. Proteins. Chemical Bonds. And how to pull noodles like a master chef. Continue reading… Facebook Twitter LinkedIn
Pulling a fast one on mee. Hooke’s Law. Proteins. Chemical Bonds. And why hand-pulled noodles taste better. Continue reading… Facebook Twitter LinkedIn