Molecular Gastronomy – Spherification

On my blog I write about food science a lot, discussing chemistry, physics and microbiology and applying all of that to the food I make in our kitchen. Just today I realized I haven’t really used the term molecular gastronomy yet. This despite the fact that most of what I’ve …

Phase diagrams – Demystifying ice cream

When you’re eating your ice cream, your caramel or a nice piece of fudge you might not realize that you’re actually consuming a scientifically highly complex product! The interactions between concentrations of sugar and water combined with temperature make for a great physical phenomenon. These are actually products which are …