Why do you dip pretzels in high pH, corrosive lye before baking them? How is this related to brown onions and black garlic? What is the Maillard reaction and can we really hack it? Yum When making pretzels, a simple dough is shaped into the traditional pretzel knot and dipped […]
Theory
3 posts
In this post about vegan food science, you will learn about what makes water wet, why water keeps pushing oil out, and how you can use this to make mayonnaise and meringues.
How do you fold a protein, why are chemists obsessed with subatomic particles and how is this related to tofu? These and many other questions – like why you shouldn’t make kimchi in a metal container or how you can get rid of a corpse – will be answered in […]