Sausage. Salsa. Salami. And how salt, food, history and language travelled around the world.
Tag: salt
Sugar and ice, and everything nice.
Phase change. Solutes and solvents. Sugar and salt. And why freezing point depression is key to making smooth ice cream.
“Once you meat me, you will be soy turned on.”
Umami. Glutamates and nucleotides. DNA and RNA. And why meat and soy sauce go so well together.
As-salt on sweet pineapples.
Taste. Brain signals. Ions and acids. And why pineapples taste sweeter with salt.
It’s i(r)onic that NaCl makes meat juicier.
As-salting the greens.
Chlorophyll. Organic acids. Atom and ions. And one very simple trick to keep greens green.
Pass the salt!
Denaturation. Proteins and cells. Osmosis and diffusion. And what salt and water do to meat at the cell level.
The wizard of osmosis (and diffusion).
Osmosis. Diffusion. Concentration. And how salt makes roast chicken succulent and crispy.
