Food Science
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The chemistry happening in your kitchen.
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Why chocolate needs tempering: cocoa butter can freeze six ways, and only one snaps
Two bars of dark chocolate can share every ingredient and still differ completely: one glossy, snappy and firm, the other dull and crumbly. The secret is cocoa…
Stale bread isn't dry: its starch has quietly turned back into crystals
Bread left on the counter turns hard and crumbly, and it looks like it dried out. It mostly didn't. In 1852 Jean-Baptiste Boussingault showed that bread sealed…