Kneading bread dough is something of an art. The process binds flour, water, salt, and yeast into a network that is both elastic and viscous. It also traps pockets of Keep reading
Tag: cooking
Crepe-Making Physics
If you buy a crêpe from a vendor, chances are that they’ll use a blade like the one above to spread the batter evenly across an immobile griddle. But for Keep reading
Giving Chocolate that Smooth Finish
Anyone who’s tried to make chocolate confections at home can tell you that achieving that perfect smooth consistency isn’t easy. It was only after Rodolphe Lindt invented the process of Keep reading
Inside Fondue
Cheese fondue is a complex – and delicious – Swiss delicacy. The perfect fondue requires the right mix of ingredients and preparation to get the rheology – the flow character Keep reading
What Keeps a Foam Intact
Beer, soda, soap, meringue – foams are everywhere in our lives. But have you ever wondered why some foams disappear so quickly while whipped egg whites stick around? That’s the Keep reading
Oil Splatters
Most cooks have experienced the unpleasantness of getting splattered with hot oil while cooking. Here’s a closer look at what’s actually going on. The pan is covered by a thin Keep reading
Inside a Blender
The fluid dynamics of a commercial-quality blender amount to a lot more than just stirring. Here high-speed video shows how the blender’s moving blades create a suction effect that pulls Keep reading