Spaghetti Science

Ever run out of soup noodles and relied on breaking up spaghetti into small 1 to 2 cm pieces? That's what I just did, and I never realized how many 1-2 mm fragments are generated with each and every break. In fact some bits were even smaller than a millimeter. I realized it by fluke... Continue Reading →

Becoming A Culinary Chemist

Created Feb 20 2011 - 9:00pm Updated 2014- August My first brush with molecular gastronomy came decades ago with attempts to convince my Italian mother that the shape of pasta noodles actually affects their taste. Although all forms are made with semolina(from durum wheat), their shapes affect texture which is part of the taste experience.... Continue Reading →

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