Category: Food chemistry

Recipe: Pink Scones!

Today was our work Christmas Party.  We went to the Zoo.  Which was mostly a gallery of sleeping animals, but I’m here to tell you that the meerkats are the cutest and most active animals in the zoo, and that…

Review: McGee on Food and Cooking

My copy of McGee on Food and Cooking arrived yesterday. It was, as I had understood, the revised version.  Indeed, it is quite heavily revised, because a lot of things changed in the 20 years between 1984 and 2004.  The…

Vegan Marshmallow attempt #2

In the immortal words of 1066 And All That, it’s magnificent, but it’s not the railway station.  Which is to say that I did, in fact, succeed in making confectionery this time, and it even tastes good.  I just didn’t…

Learning about vegetables

I’m still working my way through McGee On Food and Cooking. Honestly, this book is a treasure trove.  I’ve ordered my copy and I can’t wait for it to arrive. At the moment, I’m in the vegetables chapter, which is…

Kitchen chemistry again…

I’m probably going to be fairly quiet on my blog this week, because I have my head down reading and learning about the chemistry of food on a molecular level.  No, it isn’t molecular gastronomy, it’s a book called On…

Basics that aren’t: Scones

This recipe doesn’t come with pictures, because the first thing you need to know about making scones is that the faster you make them, the better they taste.  That means no stopping at every step to take the lens cap…