Seeing them together, I got all emulsion-al and I screamed. Emulsions. Fats. Ice crystals. And ice cream holds its ingredients together Continue reading… Facebook Twitter LinkedIn
Thick and saucy between the sheets. Viscosity. Thickeners. Starch. And why French mother sauces “roux” the world. Continue reading… Facebook Twitter LinkedIn
Cooking gold. Kitchen. Laboratory. Alchemy. And how the path to delicious Eggs Benedict (and more) was paved with gold. Continue reading… Facebook Twitter LinkedIn