cumbrianfoodlab.blogspot.com
L'Atelier Cumbria: where's the flavour? about Kow
http://cumbrianfoodlab.blogspot.com/2006/08/wheres-flavour-about-kow.html
On this workshop, the results from simple experiments with food provide insite into cooking procedures, to enable recipes to be optimized for flavour and nutrition. Wednesday, August 30, 2006. Octanol water partition coefficient. What on earth is an 'octanol water partition coefficient' and what possible relevance could it have to cooking? Well to answer the second part first, it is very relevant, it can be enormously useful when considering flavour distribution in our food. Between the oil and the water...
cumbrianfoodlab.blogspot.com
L'Atelier Cumbria: Fugacity
http://cumbrianfoodlab.blogspot.com/2006/08/fugacity.html
On this workshop, the results from simple experiments with food provide insite into cooking procedures, to enable recipes to be optimized for flavour and nutrition. Wednesday, August 30, 2006. A culinary twist on an environmental concept. Fugacity is a word you may not know, though it comes from the Latin word fugit, meaning to leave or move on, as in tempus fugit.time flies. In environmental work, one first needs to define something which is called the unit world. So, if we consider cooking a one pot di...
cumbrianfoodlab.blogspot.com
L'Atelier Cumbria: an experiment with frying onions
http://cumbrianfoodlab.blogspot.com/2006/08/experiment-with-frying-onions.html
On this workshop, the results from simple experiments with food provide insite into cooking procedures, to enable recipes to be optimized for flavour and nutrition. Wednesday, August 30, 2006. An experiment with frying onions. Some of you might know I'm a practicing scientist, but I apply my science to food related topics too. I ran an experiment recently, the results of which you may find interesting. Subscribe to: Post Comments (Atom). An experiment with onions, acid formation. View my complete profile.
cumbrianfoodlab.blogspot.com
L'Atelier Cumbria: L'Atelier Cumbria
http://cumbrianfoodlab.blogspot.com/2006/08/latelier-cumbria_30.html
On this workshop, the results from simple experiments with food provide insite into cooking procedures, to enable recipes to be optimized for flavour and nutrition. Wednesday, August 30, 2006. I've set up this blog to provide cooks and chefs with info I'm generating, to help understand the processes in cooking. Hope this will be of use, it might help if you have an understanding of science, but, hopefully, I can explain it all in simple language! Subscribe to: Post Comments (Atom).
cumbrianfoodlab.blogspot.com
L'Atelier Cumbria: Wednesday, August 30, 2006
http://cumbrianfoodlab.blogspot.com/2006_08_30_archive.html
On this workshop, the results from simple experiments with food provide insite into cooking procedures, to enable recipes to be optimized for flavour and nutrition. Wednesday, August 30, 2006. An experiment with onions, acid formation. Another experiment with onions. I cut up half a medium sized onion (25g) into 3mm dice and immediately placed them in a beaker which contained 50ml deionised water. A pH probe and conductivity probe were immersed in the liquid, and monitored every two minutes. What does al...
cumbrianfoodlab.blogspot.com
L'Atelier Cumbria: an experiment with onions, acid formation
http://cumbrianfoodlab.blogspot.com/2006/08/experiment-with-onions-acid-formation.html
On this workshop, the results from simple experiments with food provide insite into cooking procedures, to enable recipes to be optimized for flavour and nutrition. Wednesday, August 30, 2006. An experiment with onions, acid formation. Another experiment with onions. I cut up half a medium sized onion (25g) into 3mm dice and immediately placed them in a beaker which contained 50ml deionised water. A pH probe and conductivity probe were immersed in the liquid, and monitored every two minutes. What does al...