Emulsions, vital in cooking, occur when two immiscible liquids, like oil and water, blend into a uniform mixture. They require energy and emulsifiers to maintain stability. Common examples include mayonnaise and vinaigrettes. Understanding emulsions aids in controlling texture and flavor in recipes while recognizing ways to troubleshoot common issues.
Tag Archives: recipe development
Food chemistry 101: what acidity really does in your cooking
Acidity shapes taste, texture, and even colour in food. Discover the simple science behind how acidic ingredients transform your cooking every day, understand and use acidic ingredients with confidence, and see the science behind cooking in action.
Cooking at the molecular level: what actually happens when you boil, bake, or roast
What actually happens to food when you cook it? This guide explains the science behind baking, boiling, and roasting (from starch gelatinisation to protein denaturation) so you can troubleshoot recipes and style food with confidence.
Why some recipes fail: a chemist’s guide to fixing common kitchen mistakes
Find out why recipes fail and how to fix them with simple food science tips. Learn the real reasons behind common cooking mistakes like sunken cakes and broken sauces, and how to troubleshoot with confidence.
How to write recipes that sell: a guide for food and wellness brands
A good recipe is more than ingredients. Learn how to write recipes that reflect your brand voice, engage your audience, and showcase your expertise.
A MATTER OF NOURISHMENT 