Clik here to view.
Butter me up baby, I’ll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round). 1-Minute NomNom Look at the caramel in the photo. Imagine taking a big beautiful...
View ArticleClik here to view.
The scoop on deep fried ice cream.
Evaporation. Conduction. Browning. And the science of deep frying. 1-Minute NomNom Sizzling hot on the outside but freezing-cold ice cream on the inside! These extremes of deep fried ice cream are a...
View ArticleClik here to view.
How to be a crack at roasting coffee.
Steam. Pressure. Sound. And how to go from cool beans to hot stuff when roasting coffee. 1-Minute NomNom A good cup of coffee depends not only on the quality of the coffee beans but also how they...
View ArticleClik here to view.
Bean feeling bitter? You can choose to feel butter!
Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee. 1-Minute NomNom To get a good coffee, we have to start all the way from the...
View ArticleClik here to view.
Burn (sugar) baby burn.
Sugars. Heat. Pyrolysis. And what chefs and scientists know and don’t know about caramelization. 1-Minute NomNom One of the pleasures of crème brûlée is the thin coat of slightly burnt sugar on top...
View ArticleClik here to view.
Surely, caramelization can’t be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits. 1-Minute NomNom Ah, yummy caramelized onions! You can use them as a topping in burgers and sandwiches,...
View ArticleClik here to view.
Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes. 1-Minute NomNom When we find burnt rice at the bottoms or sides of our pots and pans, it would seem our...
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“Wherever you go, go with all your egg tart.”
Custard. Temperature. Creativity. And what no one tells you about the link between dim sum and crème brûlée. 1-Minute NomNoms According to the World Wide Web, Confucius once said that “Wherever you...
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Pour some sugar on me… later.
Sugars. Caramelization. Timing. And why sweet sauces are often added at the last moment to dishes like chai tow kway. 1-Minute NomNom “Watch what you eat!” is advice we are often told. Good advice...
View ArticleClik here to view.
Butter me up baby, I’ll be your sweet caramel.
Sugars. Amino acids. Maillard reactions. And why caramelization is part of caramel (and not the other way round). 1-Minute NomNom Look at the caramel in the photo. Imagine taking a big beautiful...
View ArticleClik here to view.
The scoop on deep fried ice cream.
Evaporation. Conduction. Browning. And the science of deep frying. 1-Minute NomNom Sizzling hot on the outside but freezing-cold ice cream on the inside! These extremes of deep fried ice cream are a...
View ArticleClik here to view.
How to be a crack at roasting coffee.
Steam. Pressure. Sound. And how to go from cool beans to hot stuff when roasting coffee. 1-Minute NomNom A good cup of coffee depends not only on the quality of the coffee beans but also how they...
View ArticleClik here to view.
Bean feeling bitter? You can choose to feel butter!
Roasting coffee beans. Caramelization. Maillard reactions. And the secret Southeast Asian recipe for great coffee. 1-Minute NomNom To get a good coffee, we have to start all the way from the...
View ArticleClik here to view.
Burn (sugar) baby burn.
Sugars. Heat. Pyrolysis. And what chefs and scientists know and don’t know about caramelization. 1-Minute NomNom One of the pleasures of crème brûlée is the thin coat of slightly burnt sugar on top...
View ArticleClik here to view.
Surely, caramelization can’t be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits. 1-Minute NomNom Ah, yummy caramelized onions! You can use them as a topping in burgers and sandwiches,...
View ArticleClik here to view.
Burnt bottoms.
Culture. Crunchy. Caramelization. And why sometimes burnt rice makes the best rice dishes. 1-Minute NomNom When we find burnt rice at the bottoms or sides of our pots and pans, it would seem our...
View ArticleClik here to view.
“Wherever you go, go with all your egg tart.”
Custard. Temperature. Creativity. And what no one tells you about the link between dim sum and crème brûlée. 1-Minute NomNoms According to the World Wide Web, Confucius once said that “Wherever you...
View ArticleClik here to view.
Pour some sugar on me… later.
Sugars. Caramelization. Timing. And why sweet sauces are often added at the last moment to dishes like chai tow kway. 1-Minute NomNom “Watch what you eat!” is advice we are often told. Good advice...
View Article
