You can’t stop the beet. Just beet it. If you can’t beet em join em! Enough with the beet puns. Welcome back to another episode of food science Fridays. Now I know beets aren’t everyone’s favorite root vegetable after all they take forever to cook, stain your hands, can make your pee/poop red, and sometimes […]
Tag: chemistry
Eggplants and Anthocyanins
Welcome back to another episode of Food Science Fridays. Today we’re talking all about the eggplant or aubergine as others around the world call it. Until a few weeks ago eggplant was my favorite vegetable, when I found out it’s a fruit. Yep apparently eggplant is a fruit. Eggplant not a lot of people’s favorite […]
Scrambled Egg Science
Eggs are one of the most versatile ingredients from the sweetest merengues to the creamiest custards, and of course a nice savory and nutritious breakfast! Let’s explore what makes the egg so incredible and useful in the kitchen by going back to basic kitchen chemistry and making some nice fluffy scrambled eggs. View this post […]
All About Onions
Welcome back to another episode of Food Science Friday where we’re talking chemistry in the kitchen during quarantine! Today we are discussing a topic that just makes me so emotional. In fact, I get so emotional over this vegetable that I’m having to wear my sunglasses indoors, because I couldn’t find my chem lab goggles. […]