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The h bar | A blog about the science of cookingA blog about the science of cooking
http://myhbar.wordpress.com/
A blog about the science of cooking
http://myhbar.wordpress.com/
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The h bar | A blog about the science of cooking | myhbar.wordpress.com Reviews
https://myhbar.wordpress.com
A blog about the science of cooking
myhbar.wordpress.com
Why does bread go stale? | The h bar
https://myhbar.wordpress.com/2009/07/06/why-does-bread-go-stale
A blog about the science of cooking. Why does bread go stale? Posted by myhbar under Uncategorized. It may seem that when bread goes stale is a result of it losing water and getting more and more dry. If that were the case, it would make sense to think that putting the bread in a humid and cold environment will slow down water evaporation and therefore the staling process. This would indicate that putting bread in the fridge, we should be able to keep it fresh longer. One last thing to notice is that thi...
Make your own plasma | The h bar
https://myhbar.wordpress.com/2009/06/18/make-your-own-plasma
A blog about the science of cooking. Make your own plasma. Posted by myhbar under Uncategorized. Filamentation in plasma lamp. As it turns out, you can create the same effect (at a smaller scale) in your own microwave. All you need to do is cut some grapes in halves, but not all the way through (just leave a small piece of skin holding together the two halves). Then dry the surface of the grapes with some kitchen paper and put them in the microwave for a few seconds. You can actually see in the video tha...
“Cooking” with salt and vinegar | The h bar
https://myhbar.wordpress.com/2009/07/13/cooking-with-salt-and-vinegar
A blog about the science of cooking. 8220;Cooking” with salt and vinegar. Posted by myhbar under Uncategorized. We talked the other day. About how proteins are very long molecules that often come entangled together in a ball which is basically inedible and to be able to digest them we need to unfold (denature) them. Very often this process changes the appearance of food, for example in the case of fish and egg whites they become opaque, and we associate this change with the fact that they have been.
What are your h bar favorite experiments? | The h bar
https://myhbar.wordpress.com/2010/06/10/what-are-your-h-bar-favorite-experiments
A blog about the science of cooking. What are your h bar favorite experiments? Posted by myhbar under Uncategorized. Last week I shared with you the kitchen experiments I have had most fun with during this year but, what about you guys? Which one was your favourite? Here is a list of all the experiments we have done together this year:. Make your own butter. Make your own snow. Cooking with salt and vinegar. From liquid to solid in a punch. In a step (or a scream). Why does bread go stale.
From liquid to solid in a punch | The h bar
https://myhbar.wordpress.com/2009/07/09/from-liquid-to-solid-in-a-punch
A blog about the science of cooking. From liquid to solid in a punch. Posted by myhbar under Uncategorized. I can’t believe I haven’t done this before because it is quite a cool experiment and all you need can be found in most kitchens: water and cornflour. (Cornflour is called cornstarch in some countries. In Spanish we call it. I also added a bit of red colorant, but that is completely optional. Making a ball of liquid. Why does cornflour behave like that? 5 Responses to “From liquid to solid in ...
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myHBA | Your Peer-to-Peer Network
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The h bar | A blog about the science of cooking
A blog about the science of cooking. Are you a cilantro-lover or a cilantro-hater? Posted by myhbar under Uncategorized. As you may have noticed, I am an absolute omnivore: I eat everything! It seems that I am not alone. Also there seems to be a scientific explanation as to why it tastes to me like perfume (see this article. In the New York Times) as apparently it does share a lot of its components with those used in perfumes or produced by some bugs. So I was wondering, how do you guys feel about it?
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