Australians are in uproar because allegedly Vegemite might be restricted because it’s used to make alcohol. But is that actually possible?
Tag: kitchen science
It’s just the thiosulfinates | Day 287
Thanks to thiosulfinates, the taste of red onion can really spruce up a salad, but the same chemicals are also responsible for the indelible aftertaste.
The physics of peeling garlic | Day 223
Garlic peeling is one of the worst chores in the kitchen – unless you have a silicone tube garlic peeler, operating on extremely simple physics.
How will it blend? | Day 86
What exactly happens in a blender? I ponder while cooking a palak paneer curry, which involves a fair bit of blending.