Tag denaturation

Practical molecular gastronomy, part 4

(Photo by vintage_patrisha at flickr.com) 4. Learn how to control the texture of food Taste and flavour normally get more attention when food is discussed, but the texture of food is equally important and our tongue is very sensitive, not…

Egg white foam + microwave = Vauquelin

By beating air into an egg white you can increase it’s volume by a factor of approximately 8. Hervé This has shown that water is the limiting component. By adding more water you can significantly increase the volume. Addition of…