Hydrogen bonding. Polar molecules. Mutual attraction. And why so much sugar can dissolve in our drinks.
Tag: sugars
Pour some sugar on me… later.
Sugars. Caramelization. Timing. And why sweet sauces are often added at the last moment to dishes like chai tow kway.
Surely, caramelization can’t be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits.
Burn (sugar) baby burn.
Sugars. Heat. Pyrolysis. And what chefs and scientists know and don’t know about caramelization.
Bean feeling bitter? You can choose to feel butter!
Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee.
Hold me and give me a pectin on my lips, it won’t feel mushy.
How now, brown cow?
Not to toot their horn, but beans really are ‘musical fruit’.
Sugars. Bacteria. Large intestine. And why beans cause flatulence (and how to stop it).
Continue reading…
Butter me up baby, I’ll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round).
