Sugars. Heat. Pyrolysis. And what chefs and scientists know and don’t know about caramelization.
Tag: pyrolysis
How to be a crack at roasting coffee.
Steam. Pressure. Sound. And how to go from cool beans to hot stuff when roasting coffee.
Starters!
New here? Why not start here?
Specials: Spaghetti!
Specials: Surprise Me!
Guess how often we have hydrocarbons in our food?
