FYFD

Tag: phase separation

  • Cooking Perfect Cacio e Pepe

    Cooking Perfect Cacio e Pepe

    In cooking, sometimes the simplest recipes are the toughest to master. Cacio e pepe — a classic three-ingredient Italian pasta — is an excellent example. Made properly, the sauce of cheese and black pepper combines with starchy water to coat the pasta in a uniform, cheesy sauce. Or, if you’re me, you wind up with a pasta sauce flecked with stringy clumps of melted cheese. Fortunately for those of us who have yet to master this one, a new research paper has us covered with tips to make the perfect cacio e pepe.

    The key to that elusive silky sauce, they found, is the starch – water – cheese combination. Your water needs just the right amount of starch — they found that between 1 – 4% starch by (cheese) mass worked. If the starch concentration is too low (which can easily happen in pasta water), you’ll get the clumpy cheese mess that so frequently happens in my kitchen. Temperature is also critical; if the water is too hot when it’s added, then it can destabilize the sauce. Check out the pre-print’s Section V for the scientific, supposedly foolproof, recipe. I know I’ll be trying it! (Image credit: O. Kadaksoo; research credit: G. Bartolucci et al. pre-print; via APS News)

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  • Why Icy Giants Have Strange Magnetic Fields

    Why Icy Giants Have Strange Magnetic Fields

    When Voyager 2 visited Uranus and Neptune, scientists were puzzled by the icy giants’ disorderly magnetic fields. Contrary to expectations, neither planet had a well-defined north and south magnetic pole, indicating that the planets’ thick, icy interiors must not convect the way Earth’s mantle does. Years later, other researchers suggested that the icy giants’ magnetic fields could come from a single thin, convecting layer in the planet, but how that would look remained unclear. Now a scientist thinks he has an answer.

    When simulating a mixture of water, methane, and ammonia under icy giant temperature and pressure conditions, he saw the chemicals split themselves into two layers — a water-hydrogen mix capable of convection and a hydrocarbon-rich, stagnant lower layer. Such phase separation, he argues, matches both the icy giants’ gravitational fields and their odd magnetic fields. To test whether the model holds up, we’ll need another spacecraft — one equipped with a Doppler imager — to visit Uranus and/or Neptune to measure the predicted layers firsthand. (Image credit: NASA; research credit: B. Militzer; via Physics World)

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  • Wild Patterns in Ionic Liquids

    Wild Patterns in Ionic Liquids

    Ionic liquids are essentially salts in a liquid form. In these images, a mixture of water and ionic liquid separates when heated. This phase separation causes the initial mixture to break into two regions: one low in ionic liquid and one rich in ionic liquid. Because the surface tensions of these two phases are different from one another, complex flow patterns form. (Image and research credit: M. Pascual et al.)

  • Inside Fondue

    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 – just right. Fondue is a colloid, a fluid containing a mixture of suspended insoluble particles.

    The major components, rheologically speaking, are fat globules and casein proteins from the cheese, ethanol from the wine, and some added starch. Left on their own, the fat and casein tend to separate, something that’s sure to ruin the fondue. Adding the right amount of starch prevents that separation and keeps the fondue together. The viscosity of fondue is very important as well. If it’s too runny or too gummy, the mouthfeel will be wrong and it may not stick to the bread when dipped. Adding wine decreases the viscosity.

    All in all, the quality and perception of a good fondue relies heavily on its rheological character. Without the right proportion of ingredients to set the perfect viscous and chemical character, the dish literally comes apart. (Image credit: Pixabay; research credit and submission: P. Bertsch et al.)