Ice cream is made up of six things, all happily playing together in harmony: ice crystals, fat, milk proteins, sugar, air, and some kind of texture or stabilizing agent. That’s what this post is all about: helping you to delve a little deeper so you can make something delicious! (Or at least know why your last batch turned out so bad).
How to Talk Like a Short Order Cook
Much like the secret handshake of a members-only group, diner slang evolved from the late 1800s as a form of oral slang used by wait staff to communicate food orders to the short order cook.…
Working with Sugar: the Magic of Crystallization
To understand why your sugar-based candy, fudge, or icing isn’t coming out the way you expected, you have to understand how to control the crystallization of sugar. This post does that (with yummy science).
Life Cycle of a Cacao Bean
How farmers produce the cacao beans they send to manufacturers – the entire life cycle of a cacao bean from seedling tree to drying racks in the tropics; Special focus on the fermentation stage of cacao bean production and the formation of flavor precursors.
How You Taste Chocolate
Why is chocolate hard to describe? Hell, why is ANY food hard to describe to someone who has never tried it? The answer is more complicated than you think. This post will unwind some of the mystery surrounding how we taste foods and how that taste intersects with aroma and texture to create FLAVOR.
Why Chocolate’s Smell is More Important that its Taste
Only 25% of what you perceive as taste comes from your taste buds. Now you probably want to know “How does aroma get from this hot chocolate I’m drinking to my brain in such a way that I can “taste” a smell? How many “smells” are there? And where do they come from?” That’s what this post tries to answer.
The Science Behind Chocolate’s Amazing Flavor
How we perceive the flavor of chocolate – the flavor of everything we eat, really – is a LOT more complex and fascinating a process than “my tongue told me it was yummy so I ate it.” Before we can start playing mad-scientists and creating our very own specialty chocolates, highlighting the flavors we like, diminishing those characteristics we don’t, we MUST grasp – at least on a basic level – how flavors are designed.
Understanding the Role of Fermentation
Every baker recognizes fermentation is a necessary step in the bread baking process. However, what you may not know about this delicate stage of dough making could end up costing you flavor, texture and aroma…
Banana Basics
More than you ever wanted to know about the banana.