Tagged: Emulsification
2 articles with this tag.
Egg Science: How Heat, Acid, and Beating Change What Eggs Do
Eggs coagulate, emulsify, foam, and bind — four completely different functions driven by distinct chemistry. Here's how each works and what goes wrong when it fails.
BeginnerPasta Water Science: Why Starch, Salt, and Timing All Matter
Why save pasta water? Starch in pasta cooking water emulsifies sauces, salt affects starch gelatinization, and timing changes everything. The science explained.
Beginner