Blog Posts Tagged Food Science
When Marshmallows Become Rock-hard
A while back, I bought a bag of marshmallows, indulged a bit, and then forgot about the opened bag for a few weeks. To my surprise, and disappointment, when my marshmallows cravings returned the top ones were rock-hard while the bottom ones were almost as soft as when I bought them. Why was this the case? By leaving the bag open, water had migrated from the marshmallows into the air.
The Science of Cooking, Multiphysics meets Food
It’s that time of year again for all the foodies out there; on January 29th the 2013 Bocuse d’Or will be in full swing with 24 chefs each representing their country, vying for the Gold Medal in the Olympic Games of the culinary world. In this biennial event, the chefs will have to combine classical and innovative cooking techniques to come out on top. At the last Bocuse d’Or in 2011, Gunnar Hvarnes propelled past the competition with the aid […]
