What is Butter? What does it consist of? And its states. All of us were taught in our schools that mayonnaise is an emulsion of oil in water and butter the opposite, water in oil. Meh! It’s not that simple because we all are aware that butter has different states at different common temperatures rangingContinue reading ““Adding oil prevent it from burning up””
Author Archives: Shubham Sandilya
Why doesn’t anything stick to non-sticks?
How do they “non-stick” the pan? Will superglue stick to nonstick?
“Microwave ovens are fast!”
What is a microwave oven? How does it work?
“You need another yolk!”
Understanding Mayonnaise! Can we salvage it without using another yolk?
“Let it Rest. Let the juices redistribute.”
What are juices? What is their movement inside the meat when we cook it?
“Turn the knob up!”
Why does water boil faster on “HI” then on “LO”?
“Work on a COLD surface!”
Why marble and stainless steel are preferred?
“Gimme those mineral rich flakes.”
What’s so special about sea salt?
“Caramelize the onions!”
Difference between caramelization, Maillard reactions and enzymatic browinng.
Truth about “The Tongue Map”.
Salty, sweet, sour, bitter, umami? *we’ll only talk about tastes and not flavors.
Seeds Of Modernism 