Learn the science behind:
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!
Not too long ago I got a question from someone who wanted to know the freezing point of caramel. Thinking about it, caramel in ice creams are just about always soft… This got me interested, because answering this question allows…
Have you ever made souffles? Have you experienced that thrill when they rise high in the oven? Looking so beautiful and light? But to be heavily disappointed when they sink down again once they’re cooling down outside of the oven?…