When you prepare food you continuously change the states of our ingredients. You melt butter in a hot pan, boil down a runny stock into a thick syrupy consistency or transform a liquid custard into a solid tub of ice...
Category - Food Physics Basics
Foods are so much more complex than you might think. Have you ever wondered why a chocolate mousse remains stable over time? Or why a salad dressing splits if you leave it out too long?
You can explain those phenomena by studying some interesting food physics!
