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It’s my pressure to keep you cold.
Pressure. Temperature. Boiling points. And how the refrigerator goes full throttle. 1-Minute NomNom The idea behind the refrigerator is a simple one: transfer the heat from inside and put it outside....
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“And I can’t wait to see, what my buddies all think of me. Just imagine how...
Temperature. Conduction. Convection. And why we might want to simmer our chicken and vegetables. 1-Minute NomNom Why do so many recipes ask that you simmer your soups, sauces, vegetables and meat...
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Get in the zone at wok.
Shape. Cooking zones. Stir frying. And why the chef and food can withstand the wok’s high heat. 1-Minute NomNom One of the great pleasures of food stir fried in a wok is the wok hei. Wok hei is a...
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Think the chocolate won’t lose its temper? Fat chance!
Temperature. Crystals. Structure. And why good chocolate is well-tempered. 1-Minute NomNom How do your favorite chocolates achieve that smooth, glossy coating, and the distinctive snap when you bite...
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Blowing up the bags of potato chips was no oxidant.
Nitrogen. Oils and fats. Oxidation. And why the bags are designed to be so puffy with inert gas. 1-Minute NomNom Quick! If someone fell into a river, what could you do to save her? May we recommend...
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“Wherever you go, go with all your egg tart.”
Custard. Temperature. Creativity. And what no one tells you about the link between dim sum and crème brûlée. 1-Minute NomNoms According to the World Wide Web, Confucius once said that “Wherever you...
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Soup-erb!
Gelatin. Melting. Diplomacy. And how the xiao long bao has them all. 1-Minute NomNom Bite into a xiao long bao (小笼包 – Chinese steamed soup dumpling) and the soup oozes out tantalisingly. Absolutely...
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“He’s hot and sweet, but a little dense.”
Density. Solubility. Temperature. And how being sweeter also means being more dense. 1-Minute NomNom The hotter it gets, the sweeter it can be. That is simply what happens when we dissolve sugar in hot...
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I’ll huff and I’ll puff, and I’ll blow up your bags of potato chips with...
Oxidation. Free radicals. Antioxidants. And the practical science tips that potato chips packaging design offers. 1-Minute NomNom How do you like your potato chips? Crunchy and crispy, if you are...
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Freeze!
Freezing. Crystals. Nitrogen. And why liquid nitrogen frozen ice cream are the smoothest. 1-Minute NomNom Quick, what is the smoothest ice cream you have ever had? Chances are, it might have been one...
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